Eggnog Muffins with Nutmeg Glaze Recipe

Introduction

These Eggnog Muffins are a festive treat perfect for the holiday season. Moist and flavorful with warm nutmeg, they pair beautifully with a sweet eggnog glaze. Enjoy them fresh from the oven or as a delightful snack any time of day.

Ingredients

• 3 cups flour (360 grams)
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 12 tablespoons butter (softened)
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup eggnog (full fat)
• 2 cups powdered sugar
• 1/4 teaspoon ground nutmeg
• 1/3 cup eggnog

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Line a muffin tin with 12 paper liners.
2. Step 2: In a bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
3. Step 3: In a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed until creamy, scraping down the sides as needed.
4. Step 4: Add the sugar to the butter and beat until the mixture is light and creamy, scraping down the bowl again if necessary.
5. Step 5: Add the vanilla extract and eggs one at a time, mixing until smooth after each addition.
6. Step 6: Add about a quarter of the flour mixture to the wet ingredients and mix on low speed until combined. Then add a few tablespoons of eggnog. Continue alternating flour mixture and eggnog additions, ending with the flour. The batter should be thick.
7. Step 7: Divide the batter evenly among the 12 muffin liners, filling each almost to the top.
8. Step 8: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool slightly.
9. Step 9: For the glaze, mix powdered sugar, nutmeg, and about half of the eggnog in a small bowl until smooth. Gradually add the remaining eggnog to reach your desired glaze consistency.
10. Step 10: Dip the tops of the muffins into the eggnog glaze or spread it on with a small offset spatula. Allow the glaze to firm up for about 10 minutes before serving.

Tips & Variations

• Use full-fat eggnog for the richest flavor; low-fat versions may result in drier muffins.
• For a boozy twist, add a tablespoon of rum or bourbon to the glaze.
• Sprinkle a little cinnamon or extra nutmeg on top of the glaze for added spice.
• Ensure butter is softened to room temperature for easier creaming and better texture.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When ready to eat, warm them slightly in the microwave or oven, then refresh the glaze if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the eggnog with milk?

You can use milk instead of eggnog, but the muffins will have less of the signature holiday flavor. Adding a teaspoon of vanilla and a pinch of nutmeg can help replicate the taste.

Can I make these muffins dairy-free?

Yes, substitute the butter with a dairy-free alternative and use a plant-based milk or dairy-free eggnog. The texture may vary slightly, but the muffins will still be delicious.

Eggnog Muffins with Nutmeg Glaze Recipe

Print Recipe

★★★★★

4.8 from 129 reviews

Delightfully moist and flavorful Eggnog Muffins infused with warm nutmeg and a creamy eggnog glaze, perfect for festive occasions or a cozy breakfast treat.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Muffins

• 3 cups flour (360 grams)
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 12 Tablespoons butter (softened)
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup eggnog (full fat)

Glaze

• 2 cups powdered sugar
• 1/4 teaspoon ground nutmeg
• 1/3 cup eggnog

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with paper liners to prepare for baking.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, and ground nutmeg. Set this mixture aside.
3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed until creamy. Scrape down the sides as needed. Add sugar and beat again until the mixture is light in color and fluffy.
4. Add Eggs and Vanilla: Incorporate the vanilla extract and add eggs one at a time, mixing until the batter is smooth and well combined.
5. Combine Batter: Gradually add about a quarter of the flour mixture to the wet ingredients and mix on low until just combined. Add a few tablespoons of eggnog and mix. Continue alternating adding the flour mixture and eggnog, finishing with the flour. The final batter will be thick.
6. Fill Muffin Cups: Divide the batter evenly among the 12 muffin liners, filling each almost to the top.
7. Bake Muffins: Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Prepare Glaze: In a small bowl, mix powdered sugar, nutmeg, and about half of the eggnog until smooth. Slowly add the remaining eggnog until you reach the desired glaze consistency.
9. Glaze Muffins: Dip the cooled muffins into the eggnog glaze or spread the glaze over the muffins using a small offset spatula. Allow the glaze to set and firm up within 10 minutes before serving.

Notes

• Ensure butter is softened to room temperature for easier creaming and better texture.
• Do not overmix the batter once the flour is added to avoid tough muffins.
• The glaze can be adjusted to your preferred thickness by adding more or less eggnog.
• For a festive touch, sprinkle extra nutmeg or cinnamon on top of the glaze before it sets.
• These muffins are best enjoyed within 2-3 days stored in an airtight container.

Keywords: eggnog muffins, holiday muffins, festive breakfast, nutmeg muffins, eggnog glaze, easy muffin recipe