Eggnog Muffins – Eggnog adds tons of flavor to these tender muffins. Super quick and easy, and they freeze really well!
Are you a fan of eggnog? I have to admit, the idea of drinking a glass of it is definitely not for me. But, if you add it to baked goods like these muffins or Eggnog French Toast, then I am all over it. You get a super moist and delicious muffin, with all the spices and delicious flavor in the background.
These eggnog muffins are a must in our house every holiday season. I make at least 3 batches over the holidays, so my freezer is stocked for a least a little while!
This is one of those recipes that has been on the blog for YEARS! It is just so good, the pictures needed to do it justice, so more people could actually try these. Trust me, if you like those winter spices, but don’t like eggnog – you need to give these a try! The only reason I buy eggnog is to bake with!
What You’ll Need
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Ground Nutmeg
- Vanilla Extract
There is not any chips, or nuts, or streusel with these muffins because they just don’t need it. they make look plane, but man they are loaded with flavor and so good!
How To Make Eggnog Muffins
- Just like with almost every muffin recipe you want to mix the wet ingredients together in one bowl and the dry ingredients together in a separate bowl.
- Add the flour mixture to the eggnog mixture and mix until they are just combined. Be careful not to over mix or the muffins can get tough.
- Divide the batter among 12 muffin cups and bake for about 18 minutes, or until they spring back when you gently touch the tops. You can also use a toothpick, if it comes out mostly clean they are done.
- Remove from the oven and let cool for about 5 minutes before removing to a wire rack to cool completely.
Muffins are super easy to store. Just put them in an airtight container for 5-6 days at room temperature. There is no need to put them in the fridge, but if you want they will probably last an extra day.
Freezing Muffins – you most definitely can freeze muffins. Put them in a freezer safe plastic bag and stash in the freezer for 3-4 months. You can then take out 1 or 2 on a busy morning and microwave about 30-40 seconds each to thaw. Or let them sit on the counter and they will thaw quickly.
More Delicious Breakfast Recipes
- Gingerbread Cheesecake Muffins
- Sourdough French Toast
- Eggnog Coffee Cake
- Sheet Pan Pancakes
- Blueberry Breakfast Cake
- Crockpot Breakfast Casserole
- Cinnamon Rolls
- Sausage Quiche
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 2 whole large eggs
- 1 cup eggnog
- 1/2 cup butter, melted and cooled
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees. Prepare 12 cup muffin pan with liners or non-stick spray.
- 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, until golden and a tester comes out clean.
- Remove from the oven and cool on wire rack for a few minutes, then remove from pan.
Adapted from Better Homes & Gardens
Amount Per Serving Calories 250Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 64mgSodium 166mgCarbohydrates 37gFiber 1gSugar 18gProtein 5g
I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!
Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!
Be sure to follow me on my social media, so you never miss a post!