Best Eggnog Muffins Recipes

EGGNOG MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil; stir into dry ingredients just until moistened. Fold in raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full. , Bake until a toothpick comes out clean, 20-25 minutes. Cool for 5 minutes in pan; remove from pans and cool completely on wire racks.

CRANBERRY-EGGNOG MUFFINS

Steps:

• Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.
• Whisk the flour, baking powder, brown sugar and salt in a medium bowl.
• Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.) Fold in the cranberries. Divide the batter evenly among the muffin cups.
• Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter.
• Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack.

EGGNOG RUM MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners or grease.
• Combine flour, sugar, baking powder, nutmeg, and salt in a large bowl; mix in walnuts.
• Combine eggnog, melted butter, rum, egg, and vanilla extract in a separate bowl; stir into flour mixture until just moistened, forming a lumpy batter.
• Pour batter into prepared muffin cups and bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

CRANBERRY EGGNOG MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, eggnog and melted butter until blended. Add to flour mixture; stir just until moistened., Spoon 1 tablespoon batter in bottom of each of 12 greased or paper-lined muffin cups. Drop 1 teaspoon cranberry sauce into center of each; top with remaining batter and cranberry sauce. Cut through batter with a knife to swirl., Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

EASY HOLIDAY EGGNOG MUFFINS

Steps:

• Preheat the oven to 425°F Line a muffin tin with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
• In a medium-sized mixing bowl, cream together the butter and sugar till smooth. Add the eggs, beating for several minutes and scraping the bowl, till the mixture is smooth and light colored. Beat in the baking powder, nutmeg, salt, and eggnog flavor or vanilla.
• Stir the flour into the butter mixture alternately with the eggnog or half and half, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into the prepared muffin cups.
• Stir together all of the topping ingredients JUST till crumbly. Stir gently, and don't overmix; you don't want to turn this crumbly topping into a solid mass. Sprinkle the topping over the muffins.
• Bake the muffins for 20 minutes, or until they're a pale golden brown. Remove them from the oven, and serve warm, or at room temperature.

LEFTOVER EGGNOG CRANBERRY MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggnog, eggs and butter. Stir into flour mixture just until blended. Fold in cranberry sauce and pecans. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 25 minutes or until center of muffin springs back when lightly touched.

CRANBERRY EGGNOG MUFFINS

Steps:

• Mix cranberries and 2 tbsp sugar together, set aside.
• Mix the dry ingredients together, then in separate bowl mix eggnog, butter, eggs, and extract together and add to flour mixture. Do not over mix.
• Fold in cranberries and drop into greased muffin cups.
• Streusel:.
• Mix dry ingredients together and then cut in the butter till well incorporated, then mix in nuts.
• Sprinkle over tops of muffins.
• Bake in preheated oven at 400°F.
• Bake approx 15-20 minutes, just till tops are set.
• Do not over bake or the muffins will dry out.

EGGNOG MUFFINS WITH NUTMEG-STREUSEL TOPPING

Steps:

• Prepare a muffin tin with paper liners or grease each cup.
• Mix together flour, sugar, baking powder, and nutmeg in one bowl.
• In a second bowl, mix the eggs, eggnog, melted butter, vanilla, and rum extract.
• Pour the wet ingredients into the dry ingredients. Stir until combined and dough is just moistened.
• Fill each cup 2/3 of the way full with the muffin batter.
• Preheat oven to 375°F.
• Prepare streusel topping by combining the flour, sugar, and nutmeg. Cut in the butter until coarse crumbs are formed.
• Sprinkle each cup with streusel.
• Bake 18-20 minutes, or until a pick comes out clean.

CHOCOLATE CHIP EGGNOG MUFFINS

Steps:

• In bowl, combine dry ingredients and chocolate chips.
• In large bowl, whisk together ¾ cup sugar, eggs, eggnog and oil. Stir in flour mixture until just combined.
• Spoon batter into prepared muffin cups. Sprinkle with remaining sugar.
• Bake at 375 for 20-25 minutes. Let cool on rack for 5 minutes before removing from pans.

HOLIDAY EGGNOG MUFFINS

Steps:

• Preheat oven to 400°.
• Grease 12 2-1/2 inch muffin cups.
• In large bowl, combine flour, baking power, sugar, nutmeg and cinnamon.
• In medium bowl, whisk eggs, milk, oil and rum.
• Pour the liquid ingredients over the dry, stirring just until mixed.
• Spoon the batter evenly into muffin cups.
• Combine the sugar, nutmeg and cinnamon.
• Evenly sprinkle over muffins.
• Bake for 20 minutes or until golden.

HOLIDAY EGGNOG MUFFINS

Steps:

• In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg; mix well. Beat in eggnog and vanilla. Combine the flour, baking powder, nutmeg and salt; add to creamed mixture just until moistened. Fold in pineapple., Fill greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over muffins., Bake at 400° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CRANBERRY EGGNOG COFFEE CAKE MUFFINS

Steps:

• Preheat oven to 425F. Lightly grease a 12­cup muffin tin. Set aside. In a large bowl, whisk xylitol (or sugar) eggs, oil, eggnog, syrup, marmalade, and vanilla until smooth. In a separate large bowl, whisk flour, baking powder, salt, and cinnamon. Fold flour mixture into liquid, gently stirring until just combined (batter will be quite thick). Gently fold in cranberries and walnuts.
• Fill prepared muffin cups to the brim with batter and smooth tops. Sprinkle granola over top, pressing granola lightly into batter to adhere.
• ake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 12­15 minutes or until a toothpick comes out clean. Cool muffins in pan 5 minutes then transfer to a wire cooling rack to cool completely.

GLUTEN-FREE EGGNOG CHEESECAKE MUFFINS

Steps:

• For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
• For the crust: Preheat the oven to 325 degrees F and line a 12-cup muffin tin with paper liners. In a small bowl, combine the cookie crumbs, brown sugar, salt, pumpkin pie spice and butter. Reserve about 1/4 cup for topping the finished cheesecakes, then press about 1 heaping tablespoon of the crumb mixture onto the bottom of each cup. Bake until golden, 3 to 4 minutes; let cool completely. Leave the oven on.
• For the filling: In a medium bowl and using an electric mixer, combine the cream cheese, granulated sugar, eggnog, eggs, vanilla, salt and nutmeg with 2 tablespoons gluten-free flour blend and beat until smooth. Top each crust until each cup is about 3/4 full with filling. Bake until set around the edges but still jiggly in the center, 15 to 18 minutes. Let cool completely on a wire rack, then remove from the tin.
• For the whipped cream: Using an electric mixer with cleaned beaters, beat together the whipping cream and eggnog on high speed until soft peaks form. Add the confectioners' sugar and pumpkin pie spice; beat on medium-high speed until stiff peaks form. Top the cooled cheesecakes with the whipped cream and sprinkle over the reserved cookie crumbs.

EGGNOG MUFFINS

Steps:

• Preheat oven to 400*F.
• Makes 12 muffins Combine flour, sugar, baking powder, salt and nutmeg in a large bowl.
• (mix nuts or raisins in) In a smaller bowl, combine remaining ingredients.
• Add liquid to dry ingredients and mix until just moistened.
• Pour batter in lined or greased muffin cups and bake about 15 minutes until toothpick inserted comes out clean.

CRANBERRY EGGNOG MUFFINS RECIPE

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk egg, eggnog and melted butter until blended. Add to flour mixture; stir just until moistened.
• Spoon 1 tablespoon batter in bottom of each of 12 greased or paper-lined muffin cups. Drop 1 teaspoon cranberry sauce into center of each; top with remaining batter and cranberry sauce. Cut through batter with a knife to swirl.
• Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
• Yield: 1 dozen.
• Originally published as Cranberry Eggnog Muffins in Taste of Home Christmas Annual
• Annual 2015, p175
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DIABETIC EGGNOG KNOCKOFF MUFFINS

Steps:

• In a large bowl, combine flour, baking power, Splenda, nutmeg and cinnamon.
• In a medium bowl, whisk Eggbeaters, milk, oil and rum.
• Pour liquid ingredients over dry, stir just until mixed. Spoon batter evenly into 12 greased, 2 1/2 inch muffin cups.
• In a small container, combine Splenda, nutmeg and cinnamon. Sprinkle evenly over tops of muffins. Bake in a 400F oven for 15-18 minutes or until tester comes out clean.

EGGNOG MUFFINS

Steps:

• Preheat the oven to 425°F. Line a muffin tin with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely. In a medium-sized mixing bowl, cream together the butter and sugar till smooth. Add the eggs, beating for several minutes and scraping the bowl, till the mixture is smooth and light colored. Beat in the baking powder, nutmeg, salt, and eggnog flavor or vanilla. Stir the flour into the butter mixture alternately with the eggnog or half and half, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into the prepared muffin cups. Stir together all of the topping ingredients JUST till crumbly. Stir gently, and don't overmix; you don't want to turn this crumbly topping into a solid mass. Sprinkle the topping over the muffins. Bake the muffins for 20 minutes, or until they're a pale golden brown. Remove them from the oven, and serve warm, or at room temperature.

EGGNOG STREUSEL MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Line muffin pan with paper liners.
• In a bowl, beat together the eggs, eggnog, butter and vanilla.
• Add the flour, sugar, baking powder, cinnamon, nutmeg and cloves; stir until combined.
• Spoon into 12 muffin cups.
• In a small bowl, combine topping ingredients with a fork or pastry blender until crumbly. Sprinkle over batter.
• Bake 18 minutes or until golden and toothpick inserted in the center of one comes out clean.
• Remove from pan and serve warm.

EGGNOG MUFFINS 1982

Steps:

• Preheat oven 400°F.
• Grease muffin tin.
• Sift dry ingredients into a large bowl.
• Stir in the eggnog, rum, butter, egg, and nutmeg.
• Spoon into 12 greased muffin cups.
• Bake 18- 20 minutes or until tester comes away clean.
• Cool completely, on a wire rack-- Serve--room temperature.

EGGNOG MUFFINS RECIPE

Steps:

• In a small bowl, mix flour, baking powder, salt, nutmeg and cinnamon together. Set aside.
• In mixing bowl, mix Crisco with granulated sugar until blended. Add eggs. Slowly add in flour mixture and eggnog.
• Lightly spray mini muffin cup pan with baking spray. Fill muffin cups 1/2 full and bake in a 350 degree oven for 13-15 minutes. Makes 72 mini muffins. Cool completely.
• Whisk together eggnog, nutmeg and powdered sugar. Dip tops of muffins into glaze and allow to set (about 15 minutes). ENJOY!