Eggnog Muffins Recipe

Looking for a new Holiday Breakfast idea? Kick start the Christmas morning frenzy with a batch of Eggnog Muffins hot from the oven!

Love eggnog desserts? Our Eggnog cheesecake is creamy and delicious, and so easy to make! Whip up a batch of these reader favorite eggnog french toast! So good.

Eggnog mini muffins on a linen with one bite removed.

Why this recipe Works

We all agree there are really TWO breakfasts on Christmas morning, right?

There’s the “official” holiday breakfast.

This is the one you eat at the table together, the one where you use plates and forks and the whole 9 yards. In our house, this breakfast is usually Biscuits and Gravy or a Breakfast Casserole with hash browns and all the sides.

But first, we need something to nibble on while presents are unwrapped, coffee is sipped and we check out what Santa’s left us in our stockings. A breakfast starter, if you will.

These Eggnog Muffins covered in a sweet glaze are just the ticket for Christmas morning! Based on my trusty Donut Muffins, these ended up being just as delicious.

With all the flavor of eggnog, these mini muffins are moist, fluffy and taste amazing with that early morning cup of coffee.

Two eggnog muffins with eggnog glaze on top.

Ingredient Notes

I made these muffins with some leftover eggnog I had in the fridge. We have a bad habit in this family of buying and making more eggnog at the beginning of the season than anyone will drink by New Year’s.

Leftover eggnog is the mother of invention, though, because it’s lead me to create some pretty scrumptious treats, like Eggnog Fudge and now MUFFINS!

  • If you want a plain muffin instead of eggnog (or you don’t have enough eggnog), you can substitute whole milk instead.
  • Butter flavored Crisco shortening gives the muffins a fluffy texture and buttery taste. Unflavored shortening will do in a pinch!
  • Along with the eggnog, these muffins are flavored with a pinch of cinnamon and nutmeg.
  • For the glaze, you’ll need more eggnog (or milk), nutmeg and lots of powdered sugar!

Step by Step Instructions

Here’s how I made these festive eggnog donut muffins:

  1. Make the muffin batter. Combine the flour, baking powder, salt and spices together in a bowl. In a separate mixing bowl, beat Crisco with sugar until blended. Add eggs. Slowly add in flour mixture and eggnog.
  2. Fill muffin tin. Lightly spray mini muffin pan with baking spray (or grease with a small amount of butter). Fill the muffin cups to half full and bake for 13 to 15 minutes. Let the muffins cool for a couple of minutes in the pan, then transfer them to a wire rack to cool completely.
  3. Eggnog glaze. Whisk together the rest of the eggnog, nutmeg and powdered sugar. Dip tops of muffins into glaze and allow to set about 15 minutes before eating.

Enjoy with a cup of coffee, hot cocoa or more eggnog!

Close up of mini eggnog muffin with eggnog glaze and a bite removed.

Tips and Tricks

  • To make these portable, put mini cupcake liners in the muffin cups before adding the batter and baking.
  • These muffins can be made the night before to be ready for breakfast the next morning!
  • Store muffins in an airtight container at room temperature or freeze for longer storage.

As an accompaniment to your Christmas morning feast or something to keep at hunger at bay while you open gifts, Eggnog Muffins set the mood for a joyful (and tasty) holiday.

You don’t need to wait for Christmas to enjoy your eggnog goodies, either! These portable baked goods get everyone into the holiday spirit when you bring them to work, school or church to share.

More Holiday Breakfast Recipes

Yield: 72 mini muffins

Eggnog Muffins Recipe

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

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


For the Muffins:

  • 3 cups all purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon kosher salt
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 cup granulated sugar
  • ⅔ cup butter flavored crisco
  • 2 large eggs
  • 1 cup eggnog

For the Glaze:

  • ½ cup eggnog
  • ¼ teaspoon nutmeg
  • 3 cups powdered sugar


  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 ½ 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!


  • STORAGE: Store in airtight container at room temperature for up to 4 days. Or Freeze for up to 3 months.
  • See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:

1 muffin

Amount Per Serving: Calories: 70Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 71mgCarbohydrates: 12gFiber: 0gSugar: 8gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

What are you making for Christmas breakfast this year? Go ahead and add Eggnog Muffins to the list right now!

Avatar photo

About Aimee

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

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"

Categories: , ,

Posted on November 18, 2012

Comments & Reviews

  1. 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.

  2. 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?

  3. 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?

  4. Just finished making these. I haven’t done the glaze yet but I snacked on one to just test them and it was delicious.

  5. 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!

  6. 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 🙂

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

Leave a Reply

Your email address will not be published.