These Eggnog muffins are so soft, delicious, and perfect for the winter. They are loaded up with eggnog flavour and warm spices. These muffins are dipped in a sweet nutmeg cinnamon glaze that pairs it all together.
This is a great recipe to bake to get in the holiday spirit, or to use up any leftover eggnog you may have during the season!
After the muffins are baked, they are dipped in a cinnamon nutmeg eggnog glaze. The glaze adds a sweet touch to the muffins that I love so much!
For more holiday recipes, try Christmas M&M Cookies, Andes Mint Brownies, and Hot Chocolate Cookies.
Why this recipe works
- Easy to make – These muffins comes together with just a few simple steps!
- Eggnog - The perfect way to bake with eggnog this Christmas season!
- Fluffy - These muffins are soo soft, fluffy, and moist!!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
All-purpose flour – This flour is used for the muffins and cannot be substituted for any other.
Cornstarch – This helps add a tender crumb to the muffins.
Eggs – Make sure they’re at room temperature before beginning.
Eggnog - Adds creaminess to the muffins, make sure it's at room temperature before beginning.
Flour – All-purpose flour is used in this recipe.
Sour cream - Make sure to use full fat sour cream. This can also be substituted for full fat flavourless yogurt or kefir.
Rum extract - Rum is a classic used in eggnog recipes, but you don't have to add it in!
Oil – I used a flavourless oil. You can use any type of oil, but flavoured ones will slightly change the taste. You can also use melted and cooled butter instead.
Step by step instructions
Here is how to make and bake these Eggnog Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Preheat the oven to 425°F. Line the muffin liners with liners and set aside. This recipe makes 12 muffins total. If you need a recommendation, this is my favourite tin.
Step 2 – Mix dry ingredients. In a medium-sized bowl, add flour, salt, cinnamon, nutmeg, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined and set aside.
Step 3 – Whisk wet ingredients. Into a large bowl, add oil and white sugar and whisk together. Then add in the eggs and vanilla and continue whisking. Then add in the eggnog, rum extract (optional), and sour cream. Whisk until everything is well combined and smooth.
Step 4 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
Step 5 – Scoop. Evenly divide the batter between 12 liners.
Step 6 – Bake. Bake the muffins at 425°F for 5 minutes, then lower the temperature to 350°F (do not open the oven door) and bake for an additional 12-15 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
Step 7 - Make the glaze. In a small bowl, add in icing sugar, eggnog, cinnamon, and nutmeg. Whisk to combine. Dip the cooled muffin tops into the icing, allowing the excess to drip off. Allow to set, and enjoy!
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
FAQ
How do I store Eggnog Muffins?
Store them at room temperature in an airtight container. They are good like this for a few days, or in the fridge for up to a week.
Can I freeze Eggnog Muffins?
Yes! Bake the muffins according to the recipe instructions and allow to cool completely back down to room temperature. I wouldn't dip them in the glaze if you plan on freezing them. That would get messy. Store them in a freezer-safe bag for up to 1 month.
My muffins didn't rise?
Check your leavening agents - they may be expired. Also make sure to fill your liners to the top.
Check out more Christmas recipes
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Eggnog Muffins
Ingredients
For the muffins
- 1/2 cup oil
- 3/4 cup white sugar
- 3 eggs room temperature
- 3/4 cups eggnog room temperature
- 1/4 cup full-fat sour cream room temperature
- 1 tbsp vanilla
- 1/4 tsp rum extract optional
- 2 1/2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 2 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
For the glaze
- 1 cup icing sugar
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 3-4 tbsp eggnog
Instructions
- Preheat the oven to 425℉ and line your muffin tins with 12 liners.
For the muffins
- In a medium-sized bowl, add flour, salt, cinnamon, nutmeg, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined and set aside.2 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt, 1 tbsp cornstarch, 2 1/2 tsp baking powder
- Into a large bowl, add oil and white sugar and whisk together. Then add in the eggs and vanilla and continue whisking. Then add in the eggnog, rum extract (optional), and sour cream. Whisk until everything is well combined and smooth.1/2 cup oil, 3/4 cup white sugar, 3 eggs, 3/4 cups eggnog, 1/4 cup full-fat sour cream, 1 tbsp vanilla, 1/4 tsp rum extract
- Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
- Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess.
- Bake the muffins at 425°F for 5 minutes, then lower the temperature to 350°F (do not open the oven door) and bake for an additional 12-15 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
- These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
For the glaze
- Once the muffins have cooled, make the glaze. In a small bowl, add in icing sugar, nutmeg, cinnamon, and 3 tbsp of eggnog. Mix together. Add an extra tbsp of eggnog if you want a thinner glaze.1 cup icing sugar, 1/8 tsp cinnamon, 1/8 tsp nutmeg, 3-4 tbsp eggnog
- Gently dip the cooled tops off the muffins in the glaze and allow the excess to drip off for a few seconds. Place on a cooling rack with parchment paper underneath to catch any extra dripping that may occur.
- Allow the glaze to cool and enjoy!
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