I had some extra egg nog, so I decided to create 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 some chocolate chips, dried cranberries, or golden raisins to the batter, 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 or light olive 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.
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.
Egg nog goodies are great around the holidays! Do you bake holiday goodies with it?
Sharing at Farmhouse Friday, Fiesta Friday, Full Plate Thursday, Inspire Me Monday, LouLou Girls, Wonderful Wednesday, Happiness is Homemade.
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
I enjoy baking with egg nog, too during the holidays! Hope you had a nice Christmas and New Year’s, Susan! 🙂
Oh wow, these look fantastic!! I want one! 🙂
Thanks and hope you get a chance to try them out sometime! 🙂
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My kids are always disappointed when eggnog season is over. 🙂 I’ll have to make them these when eggnog comes back.
It’s too bad we can’t buy egg nog year round, isn’t it? 🙂
Oh I know. Though given how it add to the waist line, maybe it’s ok. 🙂
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