Eggnog Muffins Recipe
Moist and flavorful Eggnog Muffins are perfect for holiday breakfasts or winter brunches. Made with real eggnog, you'll love this easy breakfast treat.
Servings: 72 mini muffins
Ingredients
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
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. 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
