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.

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.

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!

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

• Cinnamon Breakfast Muffins
• Easy Cinnamon Rolls
• Cranberry Christmas Cake
• Sour Cream Coffee Cake
• Banana Bread Recipe
• Buttermilk Pancakes

Best Muffin Recipes

See all Muffins recipes

Pumpkin Donut Muffins

Lemon Poppy Seed Muffins

Healthy Banana Chocolate Chip Muffins

Cinnamon Streusel Zucchini Muffins

SaveSaved Pin Print

Eggnog Muffins Recipe

5 from 3 votes

By: Aimee

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

Prep Time: 15 minutes minutes

Cook Time: 13 minutes minutes

Total Time: 28 minutes minutes

Servings: 72 mini muffins

Ingredients 

1x2x3x

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

Save this Recipe?

Enter your email and we’ll send the recipe straight to your inbox!

Email *

Save Recipe

Instructions 

• In a small bowl, mix flour, baking powder, salt, nutmeg and cinnamon together. Set aside.
• In mixing bowl, mix Crisco with granulated sugar until blended. Add eggs. Slowly add in flour mixture and eggnog.
• 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.
• Whisk together eggnog, nutmeg and powdered sugar. Dip tops of muffins into glaze and allow to set (about 15 minutes). ENJOY!

Notes

• 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.

Nutrition

Serving: 1muffin, Calories: 70kcal, Carbohydrates: 12g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 13mg, Sodium: 71mg, Sugar: 8g

Course: Muffins

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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