Introduction

These Eggnog Muffins capture the cozy flavors of the holiday season in a tender, moist treat. With a spiced glaze that perfectly complements the rich batter, they’re ideal for festive breakfasts or afternoon snacks.

The image shows six round cupcakes arranged in two rows inside a festive gift box lined with a red, green, and white patterned cloth. Each cupcake is covered with a smooth, creamy white icing that has a slightly glossy texture and is sprinkled lightly with brown specks, possibly spice. The cupcakes are wrapped in white paper liners with gold lettering. Behind the cupcakes, there is a small glass jar filled with a similar white creamy substance, tied with a red and white striped string around the neck. The gift box itself features a holiday design with green pine branches and gold accents. The whole scene rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups flour (360 grams)
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
12 tablespoons butter (softened)
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup full-fat eggnog
2 cups powdered sugar
1/4 teaspoon ground nutmeg
1/3 cup eggnog

Instructions

Step 1: Preheat the oven to 350 degrees F and line a muffin tin with 12 paper liners.
Step 2: In a bowl, whisk together the flour, baking powder, baking soda, salt, and 1/2 teaspoon ground nutmeg. Set aside.
Step 3: Using a stand mixer with the paddle attachment, beat the softened butter on medium-high speed until creamy, scraping down the sides as needed.
Step 4: Add the sugar and continue to beat until the mixture is light and fluffy, scraping the bowl again if necessary.
Step 5: Add the vanilla extract and eggs one at a time, mixing until the batter is smooth after each addition.
Step 6: Add about a quarter of the flour mixture to the wet ingredients and mix on low until just combined. Then add a few tablespoons of eggnog. Repeat alternating the flour mixture and eggnog, ending with the flour. The batter should be thick.
Step 7: Divide the batter evenly among the 12 muffin liners, filling each close to the top.
Step 8: Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool in the pan for a few minutes, then transfer to a wire rack.
Step 9: To make the glaze, whisk together the powdered sugar, 1/4 teaspoon nutmeg, and about half of the 1/3 cup eggnog in a small bowl until smooth.
Step 10: Slowly add the remaining eggnog to reach your desired glaze consistency.
Step 11: Dip the cooled muffins into the glaze or spread it on top with a small spatula. Let the glaze firm up for about 10 minutes before serving.

Tips & Variations

For extra festive flavor, try adding a pinch of cinnamon or allspice to the batter along with the nutmeg.
Use homemade eggnog or a high-quality store-bought version for richer taste.
If you prefer a less sweet glaze, reduce the powdered sugar or add more eggnog for a thinner glaze that’s less sugary.
To make these muffins dairy-free, substitute the butter with a plant-based alternative and use almond or oat milk eggnog.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze unglazed muffins for up to 3 months. Thaw at room temperature, then add glaze before serving. Reheat gently in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use non-dairy eggnog in this recipe?

Yes, you can substitute with non-dairy eggnog alternatives made from almond, soy, or oat milk. This works well and makes the muffins suitable for dairy-free diets.

How do I know when the muffins are fully baked?

Insert a toothpick into the center of a muffin; if it comes out clean or with just a few crumbs, the muffins are done. The tops should be golden and spring back when lightly pressed.