Egg Nog Muffins

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I had some extra egg nog again this year, so I decided to try out an egg nog muffin recipe of my own. These muffins rise very nicely, with wonderfully rounded tops. They’re not overly sweet, so they’re great spread with butter, jam, or even some cranberry chutney…and the Egg Nog Glaze adds a nice touch of sweetness on top. If you like your muffins sweeter, you can add in some chocolate chips, dried cranberries, or golden raisins, which I’ve noted in the recipe below. The muffins have a very subtle egg nog flavor, so they’ll also appeal to non-egg nog lovers.

EGG NOG MUFFINS with EGG NOG GLAZE by NancyC

Makes 18 muffins

  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup canola oil
  • 1 cup sugar
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups egg nog
  • optional add-ins: 3/4 cup of dried cranberries, golden raisins, or white, semi-sweet, or dark chocolate chips
  • Egg Nog Glaze (see recipe below)

Preheat oven to 350˚F. Line 18 muffins cups with paper liners; set aside.

In large bowl, blend flour, baking powder, salt, nutmeg, and cinnamon; set aside.

In medium bowl, combine canola oil, sugar, sour cream, eggs, vanilla, and egg nog, blending well. Add these wet ingredients to the flour mixture and stir until all ingredients are moistened.

Spoon batter into lined muffin cups, filling each cup about 2/3 full. Bake at 350˚F for 20 minutes or until toothpick inserted in center comes out clean.

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Let muffins cool completely, then top with the glaze…

EGG NOG GLAZE

  • 2 cups powdered sugar
  • dash of nutmeg (about 1/8 teaspoon)
  • 1/3 cup egg nog
  • additional nutmeg for garnish

Mix all ingredients together until well blended. When muffins have cooled, spoon the glaze over each muffin or dip the tops of each muffin into the glaze, then sprinkle each muffin top with a dash of nutmeg before the glaze sets.

You’ll probably have some glaze left over, so you can save it to use on other things you’re baking.

Note: You can serve these muffins warm, too, if you want…let them cool about 5 minutes, then drizzle with glaze and sprinkle with nutmeg (the glaze will sink into the muffins a little because they’re still warm, but that’s OK 🙂 ) Serve with butter, jam, or cranberry chutney if desired.

It’s hard to believe the holidays are just about over! Wishing all of you a wonderful New Year!

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9 thoughts on “Egg Nog Muffins

  1. Susan

    I’ve done a lot of baking with egg nog this season. I forgot how much I love the taste. These looks wonderful and I bet a welcome addition to breakfast, XOXO

    Reply
  2. Pingback: Pecan Cranberry Muffins | Can't Stay Out of the Kitchen

  3. Pingback: Egg Nog Holiday Pound Cake | What's On the Stove?

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