Eggnog Mini Muffins go from the bowl to your mouth in less than 20 minutes, and they are so delicious!
These eggnog mini muffins have been part of our Christmas morning tradition for more than 10 years. Every Christmas Eve, I make a batch. Then Christmas morning when my kids are busy opening their presents, but we haven’t had a chance to eat breakfast, these are the little guys that keep the peace. They hold of my hangry children and make Christmas morning as magical as we want it to be.
How to Make Eggnog Mini Muffins
This is a brief overview of how to make this delicious Christmas morning treat. Fro the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Mix together the dry ingredients. In a large bowl, mix together the flour, baking powder, and baking soda.
- Combine the wet ingredients. In another bowl, whisk together the eggs, eggnog, melted butter, and sugar.
- Mix the wet ingredients into the dry ingredients. Then spoon the mixture into mini muffin tins.
- Bake the muffins. Allow them to fully cool, and then make the glaze of powdered sugar, rum, eggnog, and cinnamon. Dip the muffins and enjoy.
Glaze for Muffins
We are making a rum glaze to go on top of these muffins. I typically leave this off when making them for my kids, but the combination of the sugar, milk, and rum, makes an amazing glaze. All of that said, we are using 2 tablespoons of rum for about 24 mini muffins. So that is roughly 1/4 teaspoon of rum per muffin.
While this recipe works great with store-bought eggnog, my homemade eggnog recipe will take this over the top. Made with simple ingredients, it is perfect for gifting around the holiday season or using in great recipes like this and my Eggnog Fudge.
Storing and Freezing
These muffins will last in an airtight container for about a week. As with all recipes, use your best discretion when it comes to leftovers.
These muffins also freeze great! Place them in a single layer on a baking sheet. Allow them to freeze for a few hours. Then transfer them to an airtight container and place them back in the freezer for about three hours.
Other Christmas Morning Recipes
If you’ve moved on from gift opening, and you are ready to eat brunch, try some of these great recipes.
If you try these eggnog muffins, please leave me a comment and let me know what you think.
Eggnog Muffins With Cinnamon Rum Glaze
- 1 1/2 cups flour
- 1/2 cup granulated sugar
- 1/2 TBSP baking powder
- 1/2 tsp baking soda
- 2/3 cup eggnog
- 1 egg
- 1/2 stick butter melted and cooled
- 1 cup powdered sugar
- 2 TBSPs rum
- 2 TBSPs eggnog
- 1/2 tsp cinnamon
- Preheat your oven to 375 and spray a mini muffin pan with cooking spray.
- In a large bowl, mix together the flour, granulated sugar, baking powder, and baking soda.
- Whisk together the egg and eggnog. Then add the butter.
- Gently fold the egg/eggnog/butter mixture into the dry ingredients.
- Spoon into the mini muffin tin and bake for 8 to 10 minutes. (All ovens are different, but mine were underdone at 8, overdone at 10, and perfect at 9 minutes.)
- While the muffins are cooking, make the glaze. Mix together the powdered sugar, rum, cinnamon, and 2 tablespoons of eggnog.
- When you bring the muffins out of the oven, let them cool until they won’t burn your fingers, dip them in the glaze, and set them on a wire rack.
I can’t wait to make these. Can you tell me what the measurement for the butter would be? I am thinking it is 1/4 cup?
Lisa Longley says
Yes Kim! Oooh, I should make this a printable recipe, eeep!