Christmas Morning Egg Nog Muffins

Quite possibly the easiest, most delicious mini muffin ever.

Even my egg nog hating husband enjoyed these! Plus, this recipe makes about 72 mini muffins. That’s a lot of muffins folks. I freeze them in ziploc gallon freezer bags (1-2 dozen per bag). Thaw on counter before serving…these are fantastic to keep on hand during the holiday season!

Seriously. Look at the nutmeg in there. Mmmmm…..

Go make a batch of them today so you have some in YOUR freezer for Christmas morning! One of our favorite traditions is leaving a cup of eggnog (instead of milk) for Santa. I think he would enjoy a few of these muffins instead of cookies too! At least I know OUR Santa would!!

If you enjoyed these Egg Nog Muffins, you may also enjoy these recipes….

Cinnamon Breakfast Muffins– copycat Tastefully Simple Cinnamon Muffin Melts…delicious, bite sized cinnamon muffins! by Shugary Sweets

Baked Eggnog Donuts– easy, baked donut recipe…filled with eggnog flavors! by Shugary Sweets

Spiced Eggnog Muffins a lighter version for a lighter Santa! by Eat Yourself Skinny

Yield: 72 mini muffins

Christmas Morning Egg Nog Muffins

Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes

These Christmas Morning Egg Nog Muffins are the perfect holiday breakfast.

Ingredients

For the Muffins:

  • 3 cup all purpose flour
  • 1 Tbsp baking powder
  • 1 tsp kosher salt
  • 3/4 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1 cup granulated sugar
  • 2/3 cup butter flavored crisco
  • 2 eggs
  • 1 cup eggnog

For the Glaze:

  • 1/2 cup eggnog
  • 1/4 tsp nutmeg
  • 3 cup powdered sugar

Instructions

  1. In a small bowl, mix flour, baking powder, salt, nutmeg and cinnamon together. Set aside.
  2. In mixing bowl, mix Crisco with granulated sugar until blended. Add eggs. Slowly add in flour mixture and eggnog.
  3. Lightly spray mini muffin cup pan with baking spray. Fill muffin cups 1/2 full and bake in a 350 degree oven for 13-15 minutes. Makes 72 mini muffins. Cool completely.
  4. Whisk together eggnog, nutmeg and powdered sugar. Dip tops of muffins into glaze and allow to set (about 15 minutes). ENJOY!

 

 

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on November 18, 2012

Comments & Reviews

  1. Yum!! Can’t wait to try them! I love anything and everything eggnog! Is there any way I can substitute Crisco for something else?

  2. I’ve been asked to make Eggnog muffins for the Sheriff Dept that my husband works for. They aren’t ‘into’ the mini muffins. How long would you suggest I bake them in normal size muffin tins? And roughly how many would the recipe make? Wondering if I need to go buy more tins…again 🙂

  3. These were a big hit. My group loves mini size. They say that justifies eating more. They likes them not being over sweet and said they were great with coffee. Given our current cold snap there is a lot of coffee being drunk to justify more muffins!

  4. Hi there! I plan to make these tonight…they look so good! I was thinking of adding rum to the glaze but not sure what it will do to the consistency. What do you think?

  5. Just baked these, and the recipe was not so great. Batter was way too thick (like cookie batter consistency), and muffins turned out too oily (it drenched the muffin liners!). Maybe the recipe needs more eggnog?

  6. I made these for my husband who loves eggnog. I was lucky to have enough eggnog to make them before he drank it all (LOL) We kept out a few to taste test and for breakfast and I froze the rest. I didn’t have a mini muffin pan so used the regular size one. Our oven bakes hot so I baked them about ten minutes and then stuck a toothpick in them and it came out clean. They were done and nicely browned. I’m not sure if I’ll make these again or not. I didn’t have Crisco so used margarine. These turned out dry and the glaze made them very messy.

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