Make the holidays sweeter with Eggnog Muffins! Loaded with a double dose of eggnog, in the batter, and in the glazed icing, these cakelike muffins are full of warm cinnamon and nutmeg flavors. They are perfect to enjoy with a hot cup of coffee or tea and a terrific way to celebrate Christmas morning.
Who’s ready for some holiday cheer? ME! I am! I think one of the best ways to get into the mood is to do some baking. This time of year, most everyone I know is cooking up their favorite cookies, cakes, and pies for their loved ones and to share with friends.
This year, I’m not only whipping up my own favorite holiday recipes like Ambrosia Macaroon Cookies, Maple Bourbon Pecan Pie, and Brown Sugar Cream Cheese Pound Cake, I’m going all-in with this new muffin recipe.
These Eggnog Muffins Are:
- sweet, tender, and totally scrumptous.
- easy to make.
- full of creamy eggnog goodness.
- brimming with warm spices of cinnamon and nutmeg.
- the BEST breakfast treat for the holidays!
What You Need To Make This Recipe
- Baking Powder
- Granulated Sugar
- Brown Sugar
- Vegetable Oil
- Confectioners Sugar
By now, you’ve guessed that eggnog is the star of this recipe. But, before you start thinking about how you are not a fan of that creamy, rich concoction, I want to put your mind to rest. These muffins have all the beautiful flavors of eggnog but in the form of a delicious sweet baked treat.
To bring out all the yummy flavors of eggnog, I use it in the batter of the muffins and also as a glaze on top. To make things extra special, since that’s what the holidays are all about, I dip each muffin in the glaze, sprinkle on cinnamon, and drizzle a second round of glaze over the top.
Can These Muffins Be Made Ahead Of Time?
Yep, you bet. There are two ways you can get a jump on things and have these muffins ready to enjoy.
The batter can be prepared ahead of time, covered, and refrigerated overnight for easy to make muffins in the morning. While the muffins are cooling, you can whisk up the glaze, drizzle it on and serve with your morning coffee or tea.
Make the recipe according to directions then store the muffins covered on the counter before serving. They are so good warmed up in the microwave!
How To Store Eggnog Muffins
These muffins store beautifully covered on the countertop until ready to enjoy. I like to put them on a cake stand with a cover since they are so pretty to look at as well.
You can also freeze Eggnog Muffins. Make the muffins and let them cool. Place them in a freezer-safe container or ziptop bag and freeze, for up to 2 months. Before serving, thaw and drizzle on glaze.
More Holiday Recipes To Make
- Christmas Snack Mix
- Mistletoe Mimosas
- Eggnog Pound Cake
- Creme Brulee Coffee Creamer
- Cheddar Chive Cheese Ball
Let me know if you make this recipe! You can rate it below, leave me a comment, or snap a picture. Just tag me on Instagram at #asouthernsoul
- Muffin Pan
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 6 tablespoons butter, room temperature
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 1 cup eggnog
- 3 cups confectioners sugar
- 3 tablespoons eggnog
- cinnamon for sprinkling
- Heat oven to 400 degrees. Line muffin pans with cupcake liners or lightly coat with cooking spray. Set aside.
- In a small bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg.
- In the bowl of a stand mixer or a large bowl using a hand mixer, beat together the granulated sugar, brown sugar and butter until fluffy. Add in eggs 1 at a time. Add in vegetable oil and beat until incorporated. Add vanilla and mix.
- Graduatly add in dry ingredients and eggnog. Blend until mixed. Pour batter into prepared muffin pans. Bake for 15-18 minutes until done in center. Remove from oven and place muffins on a wire rack to cool.
- In a smal bowl, whisk together confectioners sugar and eggnog. Dip the top of each muffin into the glaze. Sprinkle with cinnamon and drizzle on additional glaze.
- Serve immediately or store covered for up to 3 days.
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