Eggnog Muffins
These Eggnog Muffins bring all the festive cheer right into your kitchen. Made with creamy eggnog, warm spices, and a tender crumb. Finished with a simple eggnog glaze, they look and taste like bakery muffins. The perfect way to use up leftover holiday eggnog. Simple to make and impossible to resist, they might just become a new seasonal tradition.
Why You’ll Love These
Whether you serve these homemade eggnog muffins for breakfast, brunch, or a sweet afternoon treat, they deliver that nostalgic holiday flavor in every bite. Your kitchen will smell like warm nutmeg and holiday cheer.
As with most of my muffins, I used our standard recipe, swapped the buttermilk for eggnog, and rum extract instead of vanilla extract. I also reduced the amount of sugar due to the sweetness of eggnog.
- Full of holiday flavor – Eggnog, cinnamon, nutmeg, and rum extract give every bite that cozy, festive taste.
- Tender, soft crumb – They bake up with soft, fluffy centers and golden, slightly crisp tops.
- Perfect use for leftover eggnog – A great way to finish off the carton after holiday gatherings.
- Simplicity – Easy prep and quick cleanup make this a stress-free bake.
- Make-ahead friendly – They stay moist for days and freeze beautifully for later.
Are you looking for more holiday treats to make? Try our Panettone French Toast, Better Than Starbucks Pumpkin Bread Recipe, Extra Dark Chocolate Fudge, and Old Fashioned Chocolate Peanut Butter Balls Recipe.
Key Ingredients
- Full-fat eggnog – Provides rich holiday flavor and keeps the muffins soft and moist.
- Unsalted butter – Adds tenderness and a buttery taste while helping create a beautiful crumb.
- Granulated sugar – Sweetens the muffins and helps them rise with a light, fluffy texture.
- All-purpose flour – The base of the muffins; be sure to spoon and level for accuracy.
- Baking powder – Gives the muffins their lift and domed tops.
- Eggs – Bind the batter and add richness.
- Kosher salt – Balances the sweetness and enhances the spices.
- Cinnamon & nutmeg – The warm, cozy spices that give these muffins their classic holiday flavor.
- Rum extract – Intensifies the eggnog flavor—much more festive than vanilla extract.
- Powdered sugar (for the glaze) – Combines with eggnog for a sweet, silky drizzle.
How to Make Eggnog Muffins
Pro Tip
Resting the muffin batter allows the starches in the flour additional time to absorb the liquids, causing them to swell. This results in a much better structured muffin, allowing for a nice, rounded dome.
Tips
- Use full-fat eggnog – It adds richness and moisture you won’t get from light or dairy-free versions.
- Vanilla extract – You can use vanilla extract instead of rum, but they will not have the same strong eggnog flavor.
- Don’t overmix the batter – Stir just until the flour disappears to keep the muffins soft and tender.
- Bring ingredients to room temperature – This helps everything mix smoothly and prevents dense muffins.
- Spoon and level your flour – Too much flour leads to dry muffins; measure carefully for the best texture.
- Use a cookie scoop for even portions – This ensures the muffins bake uniformly. Each muffin cup should be about 3/4 full.
- Check early for doneness – Every oven is different; start peeking at the 16–18 minute mark.
- Let them cool in the pan for 5 minutes – They’ll firm up slightly and release from the pan more cleanly.
- Make them bakery-style – Sprinkle the tops with coarse sugar before baking for a pretty, crunchy finish.
- Storing and Freezing leftovers – For best quality, store the muffins at room temperature for up to 3 days. Alternatively, freeze them wrapped individually and placed in a freezer safe bag for up to 3 months.
Variations
- Cranberry Eggnog Muffins – Fold in 1 cup of fresh or dried cranberries for a tart, festive pop.
- Eggnog Streusel Muffins – In a small bowl, whisk together the 1/4 cup all-purpose flour and 1/4 cup granulated sugar. Cut in 2 tablespoons of unsalted butter with a pastry blender or a fork until crumbly. Refrigerate until ready to use, sprinkle evenly over each muffin, and bake.
- Chocolate Chip Eggnog Muffins – Stir in 3/4 cup mini chocolate chips for a richer, kid-friendly twist.
- Nutty Eggnog Muffins – Add ½ cup chopped pecans or walnuts for warmth and texture.
FAQs
You can, but the muffins won’t be as rich or moist. Full-fat dairy eggnog gives the best texture and flavor.
No—eggnog is the main flavor and liquid in the recipe.
Definitely. They stay fresh for 2–3 days at room temperature.
Yes, reduce the baking time to about 10–12 minutes and check early.
More Eggnog Recipes
Eggnog Muffins Recipe
Ingredients
Muffins
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1 teaspoon kosher salt
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup unsalted butter melted and slightly cooled
- 1 cup full fat eggnog room temperature
- 1 1/2 tsp rum extract
Glaze
- 1/2 cup powdered sugar
- 1-2 tbsp eggnog
- 1/4 tsp ground nutmeg
Instructions
- Line a 12-cup muffin tin with paper liners or spray with nonstick baking spray that contains flour.
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and kosher salt.2 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 tsp ground cinnamon, 1 teaspoon kosher salt, 3/4 tsp ground nutmeg
- In a large bowl, whisk together the sugar and eggs until thick and pale, about 1 minute. Slowly whisk in the melted butter until combined. Add eggnog, rum extract and stir until smooth.3/4 cup granulated sugar, 2 large eggs, 1/2 cup unsalted butter, 1 cup full fat eggnog, 1 1/2 tsp rum extract
- Gently fold the dry ingredients and floured berries into the wet mixture until just combined. Do not overmix—some lumps and streaks of flour are okay.
- Cover the bowl with plastic wrap and let the batter rest for 15 minutes while you preheat the oven to 425°F (218°C).
- Divide the batter evenly among the muffin cups using an ice cream scoop. Sprinkle the tops with coarse sugar. Bake for 15–20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. In a small bowl, combine the powdered sugar, eggnog, and nutmeg. Drizzle over the cooled muffins.1/2 cup powdered sugar, 1-2 tbsp eggnog, 1/4 tsp ground nutmeg