Eggnog Muffins


  • 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
  • 34 tablespoons eggnog


  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.

Eggnog Glaze

  1. In a medium bowl stir confectioners sugar and gradually add milk until mixture is thick yet can run off a spoon easily.
  2. Dip tops of muffins in glaze and set back on wire rack until set.
  3. Store in an airtight container.
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