These eggnog muffins will be sure to become one of our holiday favorite brunch additions in years to come.
Christmas morning is always special at our house. We open our Christmas gifts throughout the day, not just in one mad rush.
We also stop mid morning for a nice Christmas breakfast or brunch.
I LOVE eggnog. As in, let me just dive right in there love it. However, I learned years ago that me drinking eggnog straight does not agree with me.
But combined into these tasty muffins? A match made in eggnog heaven folks. They are THAT GOOD.
It’s Christmas morning with these delicious eggnog muffins.
The muffins are a lovely blend of eggs, eggnog, brown and white sugar, spices and flour, (plus a few extra goodies). all combined with pure vegetable oil.
The muffins are a cinch to make. Assemble all your ingredients before you start the recipe. I do this for every recipe.
It saves time and frustration finding out in the middle of a baking attempt, when you discover that the brown sugar you were SURE you had on hand has gone all hard and can’t be used.
Speaking of brown sugar – have you ever started a recipe only to discover that your brown sugar has hardened? No problem! These 6 easy tips for softening brown sugar are sure to help.
Be sure to mix your dry and wet ingredients separately. Doing this allows the flour and baking powder to be whisked and then added gradually to your mixed wet ingredients for perfect muffin results every time.
Doesn’t that batter make you want to jump right in for a taste?I fill my muffin cups about 3/4 full. This makes for nice plump muffins with a rounded top that is easier to dip into the eggnog glaze later.
And that glass of eggnog? That’s for the cook, of course! There is nothing quite like holiday baking for the cook…just ‘sayin…Out of the oven they come, and on to a wire rack to rest for a few minutes while I prepare the glaze. These look so tasty right now. It’s all I can do not to sample one, “just to make sure they turned out okay!”
I love the cracks and craters that formed on these eggnog muffins. They make a perfect landing spot for the scrumptious glaze that I am about to make!
The glaze could not be easier to prepare. No cooking at all was needed!
All I did was put the powdered sugar into a bowl, added a pinch of nutmeg (’cause what is eggnog without nutmeg? I mean, I ASK you!) and then just added the eggnog until the glaze was thick and came off a spoon easily.I am so glad I resisted trying one before this step! This eggnog glaze is TO DIE FOR. Spicy and creamy with the flavor of holiday eggnog.
What a perfect way to start your Christmas morning! Seriously…look at these muffins. Don’t you just want to take a virtual bite of of one?The muffins are fluffy and delicious, with a hint of holiday spices and just enough eggnog to make them creamy and rich. Then dipped in an eggnog glaze? Well…I defy you to just eat one!And now what to do with that left over eggnog? Perhaps Santa would love a glass of it to enjoy with his Christmas cookies! Or maybe I will make his Christmas treat a muffin this year instead! Who says Santa only eats cookies on Christmas eve?If you love muffins, be sure to also check out these banana chocolate chip muffins. They are the perfect way to use ripe bananas.
And please share ~ What is your favorite thing to add to your Christmas morning brunch menu? I’d love to hear your ideas in the comments below.
For more breakfast ideas, check out these breakfast recipes.
- 2½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp Kosher salt
- ¼ tsp nutmeg
- 1 cup eggnog
- ½ cup Crisco® Pure Vegtable Oil
- ½ cup white granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/4 cup eggnog
- pinch of nutmeg
- 1 1/2 cups powdered sugar
- Preheat your oven to 400º F. Line a 12 cup muffin pan with paper liners; set aside. In a medium bowl mix together the flour, baking powder, cinnamon, salt and nutmeg.
- In the bowl of a stand mixer, mix the eggnog, vegetable oil, sugars, eggs, and vanilla. Gradually stir the dry ingredients into the wet until they are well combined.
- Pour the batter about ⅔ full into each muffin tin. Bake for 15-18 minutes until a toothpick comes out clean and muffins are firm on top. (I cooked mine for 17 minutes and they were perfect)
- Cool for about 5 minutes in the muffin pan before transferring to a wire rack to cool completely.
- To make the Eggnog Glaze: In a medium bowl add the confectioners sugar, and gradually add the milk until mixture is thick yet can run off a spoon easily.
- Dip the tops of the muffins into the glaze and place on a wire rack to set for about 15 minutes. Store in an airtight container. ENJOY!