Looking for a new Holiday Breakfast idea? Kick start the Christmas morning frenzy with a batch of Eggnog Muffins hot from the oven!
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.
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:
- 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.
- 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.
- 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
- Sour Cream Coffee Cake
- Banana Bread Recipe
- Buttermilk Pancakes
What are you making for Christmas breakfast this year? Go ahead and add Eggnog Muffins to the list right now!