Eggnog Muffins are the perfect Christmas morning treat. They are easy to make the night before and make a delicious treat during gift opening!
These eggnog 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 off my hangry children and make Christmas morning as magical as we want it to be.
We love to make them as mini muffins, but they are perfect as regular sized muffins too. This is a great recipe to make for a Christmas morning brunch. Your family is sure to love these.
How to Make Eggnog Muffins
This is a brief overview of how to make this delicious Christmas morning treat. For 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.
Homemade Eggnog
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.
Eggnog
Measuring Flour
One of the most common mistakes in baking is not using the correct amount of flour. The best way to make sure you have the correct amount of flour is to weigh it with a kitchen scale. The weight you need is available in the recipe card in grams.
If you don’t have a kitchen scale, follow these simple steps:
- Whisk the flour in the container you keep it in. This will help loosen up the flour, which will lower the chances that it is packed.
- Use a dry measuring cup. These are the measuring cups that come in metal and plastic and can be leveled off. Do not measure flour in a glass measuring cup.
- Spoon the flour. Rather than scooping the flour out of the container with the measuring cup, use a spoon. This also helps eliminate the packing issue.
- Level the flour off with a spoon.
Tips for Making Muffins
There are a few tips and tricks that will help to ensure that this recipe turns out perfect.
- Ensure that you are using the correct amount of flour. Read all my tips and tricks for that above.
- Check that your baking soda and baking powder are still fresh. These typically need to be replaced every six months. You can easily test them by adding baking powder to water or baking soda to vinegar. They should bubble immediately.
- Note that baking soda and baking powder are not interchangeable. You will need 1 1/2 teaspoons of baking powder for this recipe and 1/2 teaspoon of baking soda.
- Let the butter cool. If the butter is steaming hot when it is mixed into the batter, it might start cooking the eggs before the recipe gets into the oven which would leave egg pieces in your muffins.
Best Muffin Tin
Your muffin tin can really make a huge difference in how your muffins cook. I have several and I know that each one will bring a different result to the bottom of the muffins. My favorite is my silicon muffin tin. I grease it lightly and don’t use muffin liners and it works perfectly every time.
Silicon Muffin Tin
Making into Mini Muffins
As I mentioned above, I love making these as mini muffins for eating during gift opening Christmas morning. To do that, you will want to use a mini muffin tin that has been greased. Make the batter just as written, but bake for only 8 to 10 minutes.
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
Ingredients
Eggnog Muffins
- 1 1/2 cups flour (180 grams)
- 1/2 cup granulated sugar (99 grams)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 1 cup eggnog (236.588 ml)
- 1 egg
- 8 tablespoons unsalted butter (113 grams) melted and cooled
Cinnamon Rum Glaze
- 1 cup powdered sugar (113.5 grams)
- 2 tablespoons rum (read more about this in the post)
- 2 tablespoons eggnog
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 375 degrees Fahrenheit and spray a muffin pan with cooking spray. Set aside
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.1 1/2 cups flour, 1/2 cup granulated sugar, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon table salt
- Whisk together the egg and eggnog. Then add the butter. Gently fold the egg/eggnog/butter mixture into the dry ingredients.1 cup eggnog, 1 egg, 8 tablespoons unsalted butter
- Gently fold the egg/eggnog/butter mixture into the dry ingredients.
- Spoon into the muffin tin and bake for 20 to 25 minutes or until a toothpick inserted into a muffin in the middle of the batch comes out with just a few crumbs.
- 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.
Meaghan Voigt says
There is nothing better than Christmas music! I say anytime, anywhere. I also live with one big grinch….luckly my boys are like me! I’m already watching the Hallmark Channel Christmas (all day, all night)!!!
These muffins look great…sooo trying them soon!
Heather @ French Press says
I have been really fighting the urge to turn it on! I think I need to start baking with eggnog – never done it
Dina says
they look yummy!
Thanks so much Dina!
Dorothy @ Crazy for Crust says
YES. I need these. And maybe Christmas music will get me out of the bah-humbug mood! :)
Noooo, why the bah humbug mood?? I just need to visit and come spread some annoying holiday cheer :)
Sharon Arthur Moore says
Lisa, I cannot wait to try these! I have made eggnog bread for years, but these muffins sound so much better (must be the rum!). Glad I found this blog. I’ll be back!
Aww, thank you Sharon! This comment made my day :)
Libby smith says
Just made this for my birthday brunch and they were yummy! Very very moist, fluffy, and delicious! This is my first recipe from this site. I am a fan.
Thank you so much Libby!
Aubrey says
Can you make the glaze with rum extract instead?
You could! I wouldn’t keep the proportions the same though . . . I would take it down to 1 tsp of extract, and then add more eggnog to make the glaze the right consistency.
Debbie says
Hi there! These look amazing – I will be making them this weekend. Just wondering, how many servings do you think this will make?
Thanks!!
For me, this recipe made 24 mini muffins. Enjoy!
Suzanne says
This looks delicious! I don’t have a mini muffin tin though. Would they turn out if I made them with a regular sized muffin tin? What adjustments would you recommend?
Suzanne, I think they would definitely work as full sized muffins, but you would need to adjust the baking time for longer. I wish I could tell you how long. I would say have your toothpicks handy, and start checking on them every few minutes after 10 minutes in. Let me know how it goes!
Danielle says
Does this recipe double well? I made them last christmas and the were a huge hit! I ran out they were gone so fast, would ther be any problems doubling, you think?
This would double great! And you warmed my cold grinchy heart knowing you are making them again!