Eggnog Muffins

These eggnog muffins are flavored with the traditional sweet old timey holiday drink. 

I love the flavor of eggnog. It's wonderful for flavoring coffee, for dipping French toast, and, of course, served as a traditional Christmas drink spiked with rum, whiskey, or brandy. 

In fact, I've made eggnog cheesecake, waffles, and cookies, all delicious. 

When my husband came home with a giant carton of eggnog to kick off the holiday season, I decided to "borrow" some to make these muffins. 

You don't have to wait until December to make these muffins. You can either make your own eggnog, or substitute half and half and add eggnog flavored extract to the muffins to capture the custardy cinnamon, nutmeg, and vanilla flavor. 

I actually added some of the extract to these muffins, even though I used eggnog, just to boost the flavor a bit, but that is optional. I also added a dash of butter rum flavoring. 

These muffins include a streusel topping along with a drizzle of eggnog icing. In addition, you drop a teaspoon of the streusel in the middle of these muffins to add extra sweetness, cinnamon, and nutmeg flavor. Plus, melty butter!

 

These muffins are delicious served warm for breakfast with a cup of coffee or a glass of milk. They are easily reheated in the microwave for about 15 seconds. 

Before storing these muffins, be sure to let the eggnog icing harden. Once the icing has set, store them in an air tight container for up to three days. 

These muffins can be made in advance and individually wrapped and frozen. Just add the drizzle after thawing. 

All of my taste testers loved these muffins. In fact, they loved them a lot! 

More Muffin Recipes for this month from my Muffin Monday friends!

• Blueberry Orange Buttermilk Muffins from Food Lust People Love
• Chocolate Clementine Muffins from A Day in the Life on the Farm
• Cranberry Gingerbread Muffins from Jolene's Recipe Journal
• Easy Cranberry Apple Muffins from Zesty South Indian Kitchen
• Eggnog Muffins from Karen's Kitchen Stories
• Samosa Muffins from Magical Ingredients
• 'Tis the Season Muffins from Culinary Adventures with Camilla

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Eggnog Muffins

Yield: 12 Muffins

Author: Karen's Kitchen Stories

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

These eggnog muffins are flavored with the traditional sweet old timey holiday drink.

Ingredients

For the Streusel

• 1/2 cup (60 grams) all purpose flour
• 1/2 cup (99 grams) brown sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 3 tablespoons butter, melted

Muffin Batter

• 2 cups (240 grams) all purpose flour
• 1/2 cup (99 grams) granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup egg nog (or half and half)
• 1 egg, room temperature
• 5 tablespoons unsalted butter, melted
• 1/4 teaspoon eggnog flavoring (optional)
• 1/4 teaspoon rum extract
• 1/2 teaspoon vanilla extract

Icing

• 3/4 cup powdered sugar
• 2 1/2 tablespoons eggnog

Instructions

To Make the Streusel

1. Whisk together the flour, sugar, cinnamon, and nutmeg together in a small bowl.
2. Pour in the melted butter and stir with a fork until just crumbly.
3. Refrigerate until ready to use.

To Make the Muffins

1. Heat the oven to 350 degrees F. Line a 12 cavity muffin tin with paper liners.
2. Whisk together the flour, sugar, baking powder, cinnnamon, nutmeg, and salt in a large bowl.
3. In a medium bowl, whisk together the eggnog, egg, melted butter, and extracts. Pour the liquid ingredients into the dry ingredients and stir with a rubber spatula until just combined.
4. Scoop 1 tablespoon of batter into each of the muffin cavities.
5. Top with a teaspoon of the streusel and then top with an additional 1 1/2 tablespoon of batter.
6. Finish by topping the batter with the rest of the streusel. You may have a little extra left over.
7. Bake for 18 minutes, until a toothpick comes out with a few crumbs.
8. Cool on a wire rack and drizzle with the icing.

To Make the Icing

1. While the muffins bake, whisk together the powdered sugar and eggnog. Cover and set aside until ready to use.
2. Drizzle over the muffins with a spoon, whisk, or piping bag.

Nutrition Facts

Calories

263.96

Fat (grams)

6.25

Sat. Fat (grams)

3.75

Carbs (grams)

49.78

Fiber (grams)

0.59

Net carbs

49.19

Sugar (grams)

35.77

Protein (grams)

2.96

Sodium (milligrams)

116.63

Cholesterol (grams)

33.57

https://www.karenskitchenstories.com/2021/11/eggnog-muffins-muffinmonday.html

Karen's Kitchen Stories

Muffins, eggnog

Breakfast

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This recipe was adapted from King Arthur Baking and Two Peas and Their Pod.