Chalked full of spices like cinnamon and nutmeg, this Eggnog Muffins recipe makes the holidays even sweeter. Made moist with a double dose of eggnog and a splash of rum in the sweet icing. These cake-like muffins are the perfect treat with a hot cup of coffee or cocoa on Christmas morning.
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Nothing says Christmas quite like eggnog, and this holiday season, we’re using it first thing in the morning! I usually do the cooking for our Christmas dinner, so making a huge Christmas breakfast is just a little much.
Why this recipe works
These scrumptious, moist eggnog muffins are the perfect Christmas breakfast solution! They are easy to make and give me the motivation to get my Honey Glazed Ham, Green Bean Casserole, Cornbread Sausage Dressing, Garlic Roasted Mashed Potatoes, and Christmas Cookie Bars underway!
Ingredients for this recipe
Rum/ rum extract- This is optional but highly recommended the addition of real rum or extract in the rum icing adds amazing flavor. Rum extract can be found in the baking section with vanilla.
How to make this recipe
Step 1: Whisk dry ingredients together. Whisk the flour, cinnamon, baking powder, nutmeg, and salt together in a large mixing bowl.
Step 2: Mix Sugars and Butter together. In a medium bowl, use your hand mixer to mix the granulated sugar, brown sugar, and butter until well incorporated.
Step 3: Add dry ingredients to wet ingredients. Add the flour mixture and eggnog to your butter mixture in small increments at a time, stirring as you go. Continue adding in increments until everything is combined and the batter is thick.
Step 4: Put the batter into the muffin liners. Place your cupcake liners in a 12-cup muffin pan. I like to use an ice cream scoop to fill each of the muffin liners ⅔ to ¾ of the way full.
Step 5: Make the glaze. In a small bowl, combine powdered sugar, 3 tablespoons of eggnog, and nutmeg.
Step 6: Glaze the muffins: After the muffins are done baking, allow them to cool on a wire rack for 15-20 minutes. Then, drizzle the eggnog frosting over the top of them.
- Don’t over blend the batter. If you are using a hand mixer, mix your ingredients on the lowest level just until everything is incorporated. Over blending will result in dense, dry muffins.
- Do the toothpick test. Before removing your muffins from the oven, insert a toothpick or fork into the center of one of the muffins. If it comes out clean, they are done. If the toothpick has batter on it, continue to bake and check in a couple minutes.
- Add raisins or nuts. You can also add raisins, walnuts, pecans, or macadamia nuts to your batter for extra flavors and textures.
Eggnog is a milk and egg-based rink that’s typically served around Christmas time. Thanks to the nutmeg and cinnamon spices, it is a sweet, custard flavored drink that’s slightly spicy. The texture is thicker than whole milk and is more like melted vanilla ice cream, here's a great homemade eggnog recipe if you'd like to try making your own.. It’s a rich, decadent drink that you either love or hate.
You won’t find eggnog on the shelves until the leaves change colors and the brisk air comes in. Eggnog has been a winter holiday drink since the 1800s. Thus, your local grocery store should start getting it in late October or early November. It will disappear shortly after the holidays though.
In this recipe, the eggnog is being used in place of milk or buttermilk. The bit of milk weakens the connection between the gluten proteins which gives you a softer, more moist muffin. Additionally, the flavor of eggnog with the spices like cinnamon and nutmeg, it only enhances the flavor of these scrumptious eggnog muffins.
These muffins are so scrumptious that they’ll most likely get gobbled up before you can even snatch one for yourself, but if you have leftovers, you can easily store them in an airtight container on the counter.
Eggnog Muffins With Rum Icing
- 2 ¼ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3/4 cup butter at room temperature important and cut into tablespoons
- 2 eggs
- ¼ cup canola oil
- 1 teaspoon vanilla
- 2 tablespoons rum optional
- 1 cup eggnog
For the icing
- 1 1/4 cup powdered sugar
- 2 tablespoons eggnog
- 1 tablespoon rum *see notes
- 1/4 teaspoon cinnamon
- 1. Preheat the oven to 375 degrees. Line a muffin tin with liners. Set aside.
- 2. In a medium-sized bowl, add the flour, cinnamon, baking powder, nutmeg, and salt. Whisk well to combine.
- 3. In a large bowl, add the sugar, brown sugar, and butter. Mix until well incorporated.
- 4. Add the two eggs one at a time. Stir after each one.
- 5. Add the oil, vanilla, and rum extract and stir to combine.
- 6. Add the eggnog and flour mixture in increments until everything is combined and the batter is thick..
- 7. Spoon the batter into the muffin liners about ⅔-¾ of the way full.
- 8. Place in the heated oven and bake for 18-20 minutes or until a toothpick inserted into the middle of the muffin comes out clean.
For the Rum Icing
- 9. In a small bowl, combine the powdered sugar, eggnog, rum (if you're adding it), and cinnamon, mix until combined.
- 10. When the muffins have cooled for about 15-20 minutes, drizzle the glaze over them.
- 11. Serve warm or at room temperature.