Eggnog Muffins

Eggnog Muffins: A Holiday Classic Reinvented

Eggnog muffins bring together the beloved flavors of traditional eggnog with the ease and comfort of home baking. Imagine the creamy, spiced notes of your favorite winter drink transformed into a soft, golden muffin with a tender crumb and a sweet glaze. Each bite recalls festive gatherings, warmth from the oven, and the promise of something special with your morning coffee or late-night snack.

Perfect for the holiday season and adaptable for breakfast, brunch, or dessert, these muffins deserve a spot in your winter baking routine. Here’s everything you need to know about making, serving, and enjoying eggnog muffins from scratch.

Why Eggnog Muffins Belong at Your Table

Eggnog muffins capture the spirit of holiday baking. Unlike many treats that simply taste sweet, these feature brown sugar, nutmeg, and rum, which balance creamy richness with spiced depth. The real eggnog in the batter ensures unmistakable flavor. You can serve them as a festive breakfast, pop them out for a mid-day snack, or dress them up with glaze for dessert.

What makes them truly special:

Holiday nostalgia in every bite
Use of classic winter spices: cinnamon, nutmeg, and allspice
Option for a crisp, buttery streusel
Easy to transport for potlucks and family gatherings
Freezer-friendly for make-ahead holiday planning

Essential Ingredients for Eggnog Muffins

Let’s break down each element of these muffins and why it matters.

Eggnog – Full-fat, store-bought or homemade. The fat and flavor profile make a difference, so use the best available.

All-Purpose Flour – Reliable texture and structure. For gluten-free, a 1:1 baking blend can substitute.

Baking Powder & Baking Soda – Leavening agents that ensure a soft, fluffy crumb.

Salt – Just a pinch enriches every bite, enhancing sweetness and spice.

Spices:
– Nutmeg (freshly grated, if possible)
– Cinnamon
– Allspice (optional for extra depth)

Butter – Unsalted is best for both the batter and the crumb topping. Measures should be precise for ideal consistency.

Sugars:
– Brown sugar for deep caramel notes
– Granulated sugar for sweetness and crumb texture
– Powdered sugar for the glaze

Eggs – Large and at room temperature. Contribute to moistness and structure.

Vanilla Extract – Rounds out flavors.

Dark Rum (optional) – Adds that signature eggnog undertone, though you can omit for an alcohol-free muffin.

Streusel Topping:
– More flour, butter, and brown sugar
– Pinch of cinnamon or nutmeg

Eggnog Glaze:
– Powdered sugar
– Splash of eggnog
– Pinch of nutmeg

Eggnog Muffin Recipe

Here’s a step-by-step guide for bringing eggnog muffins to life in your own kitchen.

Step 1: Prep the Pan and Ingredients

Let eggs, butter, and eggnog come to room temperature. This helps your batter combine evenly.
Preheat oven to 425°F (220°C).
Line a 12-cup muffin tin with paper liners or lightly grease each cup.

Step 2: Prepare the Streusel

Combine ½ cup flour, ⅓ cup brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg in a bowl.
Cut in ¼ cup cold unsalted butter using a pastry blender or fingertips until the mixture forms coarse crumbs.
Chill in the refrigerator while you make the batter.

Step 3: Mix the Muffin Batter

In a large bowl, whisk together 2¼ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and ½ teaspoon nutmeg.
In another bowl, beat ½ cup unsalted butter (softened), ⅔ cup brown sugar, and ¼ cup granulated sugar until creamy.
Mix in 2 large eggs, one at a time, beating well after each addition.
Add 1 teaspoon vanilla extract and, if using, 2 tablespoons dark rum.
Slowly blend in 1 cup of full-fat eggnog.
Stir the wet ingredients into the dry mixture gently, folding just until no streaks of flour remain. Overmixing can yield tough muffins.

Step 4: Fill and Top

Divide batter evenly among the muffin cups, filling each about ¾ full.
Sprinkle the chilled streusel on top, pressing down gently with a spoon so it adheres.

Step 5: Bake

Bake for 5 minutes at 425°F, then reduce oven temperature to 350°F (175°C) and continue baking for 15-18 minutes.
Muffins are done when a toothpick inserted in the center comes out clean and the tops are golden.
Cool muffins in pan for 5–10 minutes. Transfer to a wire rack to cool completely.

Step 6: Glaze

In a bowl, whisk together ¾ cup powdered sugar and enough eggnog (about 2–3 tablespoons) to reach a drizzling consistency.
Add a pinch of nutmeg.
Drizzle over completely cooled muffins.

Serving Suggestions and Variations

These muffins feel just right on holiday mornings but hold their own year-round. Here are some ways to make them fit any occasion:

Serve plain, warm from the oven, for breakfast with coffee or hot cocoa.
Add mix-ins to the batter: chopped pecans, dried cranberries, or white chocolate chips.
Swap the glaze for a simple dusting of powdered sugar for a less sweet option.
Make mini muffins for brunch buffets—check them at 10–12 minutes.

Care for a brunch spread? Pair eggnog muffins with savory dishes, fresh fruit, or smoked salmon. They bring a sweet, spiced counterpoint to richer flavors.

Tips for the Best Eggnog Muffins

Little adjustments make a noticeable difference in baking. Keep these tips in mind as you work:

Measure flour by spooning and leveling, not scooping, for accurate portions.
Avoid overmixing the batter once the wet and dry are combined. A few lumps are fine.
Rest the batter 15-20 minutes before baking for a taller rise and lighter texture.
Use freshly grated nutmeg if you can—its fragrance and flavor are unmatched.
If you only have light-colored muffin tins, use those; they help prevent over-browning.

Table: Ingredient Substitutions

Ingredient	Substitute	Effect
All-purpose flour	Gluten-free flour blend	Changes texture, still soft
Brown sugar	Coconut sugar	Adds caramel depth, less sweet
Full-fat eggnog	Dairy-free eggnog	Suitable for lactose-intolerant
Butter	Vegan butter or oil	Slightly different crumb
Dark rum	Rum extract or omit	Less pronounced flavor

Storing and Freezing Eggnog Muffins

Muffins keep well for several days and freeze beautifully, making them ideal for busy holidays.

To store: Once cooled, place muffins in an airtight container lined with a paper towel. Store at room temperature for up to 3 days, or in the fridge up to 1 week.
To freeze: Wrap individual muffins tightly in plastic wrap. Place all wrapped muffins in a freezer bag and freeze up to 3 months. Thaw at room temperature.

To rewarm, microwave a muffin for 20 seconds, or gently warm in a 300°F (150°C) oven.

Frequently Asked Questions

Can I use homemade eggnog?
Yes. Homemade, well-chilled eggnog works well. Make sure it’s full-fat for best results.

What’s the best way to make muffins moist?
Use room temperature ingredients, avoid overbaking, and don’t overmix your batter.

How do I avoid dry, dense muffins?
Measure accurately; don’t pack your flour. Stop mixing as soon as you see no dry streaks. Quick baking at a high initial temperature helps with the rise.

Can I make these ahead for a party?
Absolutely. Freeze the baked muffins. Glaze the day of serving, after thawing.

Eggnog Muffins: The Ultimate Festive Treat

Whether you’re looking for a new holiday tradition or just craving the creamy, spiced flavor of eggnog, these muffins deliver. Versatile, crowd-pleasing, and easy to master, eggnog muffins deserve a place at the heart of your winter table. Enjoy experimenting with add-ins and serving suggestions, and don’t forget a generous drizzle of that eggnog glaze.

Bake a batch, share with friends, and let the memory of spiced, buttery muffins linger long after the last crumb is gone.

Eggnog Muffins
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