Eggnog Muffins

Enjoy the holidays with Eggnog Muffins.  Perfect with your morning coffee.

Eggnog Muffins | www.motherthyme.com

Holiday Breakfast Ideas — Week 2

What are the holidays without eggnog.  Whether you like it or not, for many it is a holiday tradition.  It’s a cup of good cheer around the fire with family and friends to celebrate the holiday season. 

I wasn’t much into eggnog until about eight years ago when I had a glass of spiked eggnog on the rocks.  It changed my life.  Well, not really but it tasted mighty good.  Slowly eggnog grew on me and I started liking it more.

Eggnog Muffins | www.motherthyme.com

Now I love it.  I even included my homemade Eggnog recipe in my cookbook Holiday Thyme.  It’s a fun treat to make at home and you can really customize it to your liking.  And although I love my homemade version, I save that for a special occasion and still grab a carton of eggnog here and there throughout the holiday season to have on hand and to enjoy in various recipes like these Eggnog Muffins.

These Eggnog Muffins are great to enjoy with a cup of coffee throughout the holiday season.  If you are hosting a holiday brunch or even for Christmas morning, these delicious muffins with a hint of eggnog, cinnamon and nutmeg are a great addition to any of your holiday festivities. 

Eggnog Muffins | www.motherthyme.com

Eggnog Muffins

Prep Time: 15 minutes

Cook Time: 16 minutes

Total Time: 31 minutes

Yield: 12 muffins

Eggnog Muffins

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoons salt
  • 1/4 teaspoon nutmeg
  • 1 cup eggnog
  • 1/2 cup vegetable oil
  • 1/2 cup white granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Eggnog Glaze
  • 1 cup confectioners sugar
  • 3-4 tablespoons eggnog

Instructions

  1. Preheat oven to 400 degrees. Line 12 cup muffin pan with paper liners or spray with cooking spray and set aside.
  2. In a medium bowl mix flour, baking powder, cinnamon, salt and nutmeg.
  3. In a large bowl whisk eggnog, vegetable oil, sugars, eggs, and vanilla.
  4. Gradually stir wet ingredients into dry until combined.
  5. Pour batter about 2/3 full into each muffin tin.
  6. Bake for 14-16 minutes until cake tester comes out clean and muffins are firm on top.
  7. Cool for about 5 minutes in pan before transferring to a wire rack to cool completely.
  8. Eggnog Glaze
  9. In a medium bowl stir confectioners sugar and gradually add milk until mixture is thick yet can run off a spoon easily.
  10. Dip tops of muffins in glaze and set back on wire rack until set.
  11. Store in an airtight container.
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Comments

  1. YUM! These look crazy delicious. I am dying over the glaze.
    Stephanie @ Plain Chicken recently posted…Chicken and Corn ChowderMy Profile

  2. Mmm would it be naughty to eat these for breakfast?
    Claire @ Claire K Creations recently posted…Brisbane eats – Ribs & Rumps, Emily’s, Tinderbox & Hatch & CoMy Profile

  3. I have your cookbooks on my wish list for Christmas and now I’m thinking I can’t wait that I can’t wait that long! Homemade Eggnog! Yum!! These look sinful . I don’t think I could eat just one!

  4. I absolutely love eggnog, especially spiked. The muffins would be wonderful on our brunch table.
    Christine (CookTheStory) recently posted…Marinated Baby Vidalia, Pomegranate and Goat Cheese SaladMy Profile

  5. These muffins look scrumptious, especially with the eggnog glaze!
    Laura (Tutti Dolci) recently posted…crumb-topped banana breadMy Profile

  6. These look amazing!

  7. These muffins were delicious! A nice amount of spice and eggnog in every bite, They took a little longer to bake than the directions, mine took about 22 minutes before the toothpick came out clean but they were moist and delicious. I added just a pinch of cinnamon to the glaze (I LOVE cinnamon!) Thank you so much for this recipe!

  8. I don’t believe in modifying every recipe, but I just made these with 2 C. whole wheat pastry flour and 1/2 C. ground golden flax seed in place of the white flour. I slightly reduced sugar to 1/3 C. each, white and brown. My 16 year old daughter’s comment as she devoured the first of two: “these taste like cake!” Highest praise, believe me, and her 19 year old brother agreed. Thanks for a really nice recipe. Happy new year!

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