Eggnog Muffins Recipe

Introduction

These eggnog muffins capture the cozy flavors of the holiday season in a soft, tender treat. With a nutmeg-spiced batter and a sweet eggnog glaze, they’re perfect for breakfast or an afternoon snack during colder months.

Ingredients

• 3 cups flour (360 grams)
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 12 Tablespoons butter (softened)
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup eggnog (full fat)
• 2 cups powdered sugar
• 1/4 teaspoon ground nutmeg
• 1/3 cup eggnog

Instructions

1. Step 1: Preheat your oven to 350 degrees F. Line a muffin tin with 12 paper liners.
2. Step 2: In a bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set this dry mixture aside.
3. Step 3: In a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed until creamy, scraping down the sides as needed.
4. Step 4: Add the sugar and continue beating until the mixture is light and fluffy, scraping down the bowl as needed.
5. Step 5: Add the vanilla extract and eggs one at a time, mixing until the batter is smooth.
6. Step 6: Add about a quarter of the flour mixture to the wet ingredients and mix on low speed until combined. Add a few tablespoons of eggnog, then continue alternating flour and eggnog, ending with the flour mixture. The batter should be thick.
7. Step 7: Divide the batter evenly among the 12 muffin liners, filling each close to the top.
8. Step 8: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the tin for a few minutes, then transfer to a wire rack.
9. Step 9: To prepare the glaze, mix the powdered sugar, nutmeg, and about half of the eggnog in a small bowl until smooth. Slowly add the remaining eggnog until you reach your desired consistency.
10. Step 10: Dip the cooled muffins into the eggnog glaze or spread it on top with a small spatula. Let the glaze set for about 10 minutes before serving.

Tips & Variations

• For a boozy twist, add 1-2 tablespoons of rum to the glaze for richer holiday flavor.
• Use low-fat eggnog if you prefer a lighter muffin, but keep in mind it may affect moisture slightly.
• Sprinkle extra ground nutmeg or cinnamon on top of the glaze for extra spice.
• Ensure butter is softened to room temperature to achieve a smooth, creamy batter.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 5 days. Reheat gently in the microwave for 10-15 seconds before serving. If glazed, store the glaze separately and add after reheating to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins dairy-free?

You can substitute the butter with a non-dairy alternative and use a plant-based eggnog to make these muffins dairy-free. The texture may vary slightly, but the flavors will remain delightful.

Can I freeze eggnog muffins?

Yes, these muffins freeze well. Wrap them individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature and add the glaze fresh before serving.

Eggnog Muffins Recipe

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★★★★★

4.8 from 88 reviews

These Eggnog Muffins are a festive and delicious treat perfect for holiday gatherings or cozy mornings. Moist and flavorful, these muffins incorporate rich eggnog and warming spices, topped with a sweet eggnog glaze that sets beautifully for a delightful finish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups flour (360 grams)
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg

Wet Ingredients

• 12 Tablespoons butter (softened)
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup eggnog (full fat)

Glaze

• 2 cups powdered sugar
• 1/4 teaspoon ground nutmeg
• 1/3 cup eggnog

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners to prepare for baking.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, and ground nutmeg. Set this mixture aside for later use.
3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed until creamy, scraping down the bowl as needed. Add the sugar and continue beating until the mixture is light and fluffy.
4. Add Vanilla and Eggs: Incorporate the vanilla extract and add eggs one at a time, mixing thoroughly after each addition until the batter is smooth.
5. Combine Wet and Dry Ingredients: Gradually add about a quarter of the flour mixture to the wet ingredients, mixing on low speed until combined. Then mix in a few tablespoons of eggnog. Alternate adding the flour mixture and eggnog, ending with the flour. The batter will be thick and well combined.
6. Fill Muffin Liners: Divide the batter evenly among the 12 muffin liners, filling them nearly to the top to ensure a nice dome while baking.
7. Bake Muffins: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
8. Prepare Glaze: In a small bowl, mix the powdered sugar, nutmeg, and about half of the eggnog until smooth. Slowly add the remaining eggnog to achieve your desired glaze consistency.
9. Glaze Muffins: Dip the cooled muffins into the eggnog glaze, or spread the glaze over the muffins using a small offset spatula. Allow the glaze to firm up for about 10 minutes before serving.

Notes

• Use full-fat eggnog for the best flavor and moisture in the muffins.
• Make sure the butter is softened to room temperature for easier creaming.
• To check doneness, test muffins with a toothpick in the center; it should come out clean.
• The glaze can be adjusted in thickness by adding more or less eggnog depending on preference.
• For added texture, consider folding in chopped nuts or raisins before baking.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Eggnog Muffins, Holiday Muffins, Festive Muffins, Eggnog Recipe, Muffin Recipe