Simple Eggnog Muffins

Simple Eggnog Muffins

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These simple eggnog muffins are a festive treat to celebrate the holidays. It’s a great way to use up leftover eggnog or it may be worth buying a carton just for the muffins! The eggnog is used both in the batter and to make a simple glazed icing. It’s combined with the classic holiday flavours like nutmeg and cinnamon. 


Units Scale
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon rum extract (or vanilla extract)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup eggnog, at room temperature


  • 1 cup icing sugar, sifted
  • 2 Tablespoons eggnog


  1. Preheat oven to 375˚F and line a muffin tin with paper cups, set aside.
  2. In a large bowl beat (or whisk) butter and sugar together until light and fluffy. Add the egg and rum extract, mix well.
  3. In a separate bowl whisk flour, baking powder, cinnamon, nutmeg and salt together.
  4. Add dry ingredients into the butter mixture alternating with the eggnog, just mix until combined. Do not overmix!
  5. Spoon batter into muffin cups and bake for 18 minutes or just until the middle is set (be careful not to overbake).
  6. Let muffins cool on a cooling rack. 
  7. Meanwhile make the icing. In a bowl add icing sugar and eggnog. Whisk until smooth. You want the icing to be soft and pliable. Cover with plastic until ready to use.
  8. Once muffins are cool, dip or spread the icing on top. Sprinkle a small amount of nutmeg on top for an extra sparkle of colour!
  9. Enjoy.


Muffins are best enjoyed the same day. Store in an airtight container at room temperature for 2 days or freeze for up to a month. 



Keywords: Breakfast, Snack, Christmas, Holiday, Muffins, Eggnog

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