Eggnog Doughnut Muffins
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Eggnog Doughnut Muffins can be breakfast, dessert, after-school snack, Christmas brunch, or for any time you really need festive eggnog flavor. Soft and spiced muffins are infused with the creamy taste of eggnog, and then covered with a sweet doughnut-inspired glaze with even more eggnog! These would be the perfect Christmas morning muffins—or a holiday party dessert.
Christmas breakfast here we come! Lucky for me, since I just made these, I got this Christmas-style breakfast a week early. Yesterday I took my latest favorite holiday cookie, these Melt-In-Your-Mouth Eggnog Cookies, to my in-law’s family Christmas party.
Eggnog Doughnut Muffins
Yes, I wanted to devour all 30-whatever of those cookies, but somehow I managed to get them to the party :). Since I woke up this morning and my cookies were gone, but I still had half of a carton of eggnog, I decided to make another holiday-inspired treat with a new recipe. All you need to jump from cookies to muffins are paper liners and a 12-cup muffin pan.
My kids and I call these “Santa Drink Muffins” because we all know eggnog is the preferred drink for Santa Claus.
I’m pretty sure eggnog is available all year where I live, but I try to resist buying it until the holidays because it makes it that much more savored and enjoyed.
These muffins need to find their way to your breakfast table at least once this holiday season. Tis the season for celebration and what better way to celebrate than with Eggnog Doughnut Muffins for breakfast?
If you like cake doughnuts or eggnog, you’ll love biting into one of these muffins, through that delicious nutmeg-spiced, shell-like eggnog glaze and into a perfectly soft and moist, eggnog-flavored crumb. I love a streusel top on my muffins, but this glaze is definitely the superior choice. Be sure to let your muffins cool fully on the counter before adding the glaze, or it will be too melty.
How could you not want one? Enjoy!
Christmas Muffins Ingredients
- Flour
- Baking powder
- Salt
- Ground nutmeg
- Ground cinnamon
- Sugar
- Light brown sugar
- Unsalted butter
- Vegetable oil
- Eggs
- Vanilla extract
- Rum extract
- Eggnog
- Powdered sugar
Following the instructions below, I like to use the large bowl of my stand mixer for the batter, and a small bowl with just a whisk to stir the glaze—you won’t need too much muscle for it.
Follow Cooking Classy
Eggnog Doughnut Muffins
Ingredients
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 3/4 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 2/3 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 6 Tbsp unsalted butter , softened
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp rum extract
- 1 cup + 2 Tbsp eggnog (not light)
Glaze
- 2 cups powdered sugar
- 1/4 tsp ground nutmeg
- 3 - 4 Tbsp eggnog
- 1/4 tsp rum extract
Instructions
- Preheat oven to 400 degrees. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together granulated sugar, brown sugar, butter and 1 Tbsp of the vegetable oil on medium-high speed until pale and fluffy.
- Blend in remaining 3 Tbsp vegetable oil. Mix in eggs one at a time, blending just until combined after each addition and adding in vanilla and rum extract with second egg.
- Add 1/3 of the flour mixture and using a rubber spatula fold into batter just until nearly combined, then add 1/2 of the eggnog and fold just until nearly combined, then repeat process once more and end by adding in last 1/3 of the flour mixture and folding just until combined (batter will be thick).
- Divide batter among 12 paper lined muffin cups filling each cup full (about 1/3 cup in each).
- Bake in preheated oven 18 - 21 minutes until toothpick inserted into center of muffin comes out clean. Allow to cool in muffin tin several minutes then transfer to a wire cooling rack.
- Cool 10 minutes, then dip into glaze while still warm. Return to cooling rack and allow glaze to set at room temperature. Store in an airtight container.
- For the glaze:
- In a mixing bowl whisk together powdered sugar and 1/4 tsp nutmeg. Add in 3 Tbsp eggnog and rum extract and whisk to combined, mix in an additional tablespoon eggnog as needed (you want glaze to be fairly thick so it doesn't just run off).