Eggnog Muffins – Eggnog adds tons of flavor to these tender muffins. Super quick and easy, and they freeze really well!
Eggnog Muffin pictures were update as of 12/10/14
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If you follow me on Facebook you may recall that I have never tried Eggnog. The stuff scares me! I don’t like milk, I don’t like eggs, it is super thick….scary! But there are so many amazing sounding recipes that use eggnog, that I was forced to buy a carton of the stuff. I had to start small though, and go with something I like. Muffins. Saturday morning I broke out the eggnog and went to work!
The eggnog muffins were great. You can taste the nutmeg for sure. As for much more eggnog flavor, I don’t know, I still haven’t tasted it. I tricked my 6 year old into trying it, and he was NOT a fan. He loved the eggnog muffins though! I believe his quote was “good thing the muffins are way better than THAT!”
This would be terrific for your Holiday Brunch, Christmas Eve breakfast, or just to snack on. The original recipe had a struesel on top, which I am sure would be wonderful. I was trying to cut a few calories (I know, shame!), so I just left it off. Note: My high altitude adjustments are in parenthesis. These eggnog muffins are made every year at our house. I make a double batch and have them in the freezer for a couple weeks!
Want more muffins? Check out the 50 Muffins that have been shared here before, all in one place.
Healthy Zucchini Muffins with Chocolate Chips by Well Plated
Make Ahead Egg Muffins by Spend with Pennies
- 2 1/4 cups flour (plus 2 Tbls)
- 1 cup sugar (minus 1 tsp)
- 2 tsp baking powder (minus 1/2 tsp)
- 1/2 tsp ground nutmeg (I used freshly grated)
- 2 eggs
- 1 cup eggnog (plus 1/4 cup)
- 1/2 cup butter , melted and cooled
- 1 tsp vanilla
- Preheat oven to 375 degrees. Prepare 12 cup muffin pan.
- Combine flour, sugar, baking powder and nutmeg. Set aside. In another bowl combine eggs, eggnog, butter and vanilla. Combine wet and dry ingredients, and stir until just combined. Scoop into prepared muffin pan, fill about 3/4 full.
- Bake for 15-18 minutes. Cool on wire rack for a few minutes, then remove from pan.