Here’s a yummy treat if you have any extra eggnog! If you’re a fan of this holiday beverage and if you like lots of frosting on your cookies, then you will enjoy these Eggnog Cookie Bars—they have a wonderful eggnog flavor and you could say that they are generously frosted! 🙂Continue reading
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.
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!
I mentioned a few posts ago that I had finally purchased some egg nog this season and was wanting to try some new egg nog recipes. And this is the first one I decided to try…Egg Nog Blondies. I really didn’t know what to expect…but after tasting them, I can tell you they are really yummy and moist, and even if you aren’t crazy about egg nog, the egg nog flavor is so subtle that I’m sure you would like these! In addition to egg nog, these blondies also have white chocolate (or vanilla) chips and dark chocolate chips, which both add to the yumminess. I found the recipe at Mother Thyme and just made a few small changes. They are definitely worth trying out!
EGG NOG BLONDIES slightly adapted from Mother Thyme
Makes an 8×8″ pan
- 1 cup all-purpose flour (I used unbleached flour)
- 1/2 teaspoon baking powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/2 cup (1 stick) butter, softened
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1/2 cup egg nog, light or regular (I used light)
- 1/3 cup chopped walnuts
- 1/3 cup white chocolate chips (or vanilla baking chips)
- 1/3 cup dark chocolate chips (or you can substitute semi-sweet chocolate chips)
Preheat oven to 350˚F. Grease an 8 x 8 x 2″ baking pan; set aside.
In medium bowl sift flour, baking powder, nutmeg, and cinnamon; set aside (I blended these ingredients with a whisk instead of sifting).
In large bowl (or bowl of an electric mixer), cream butter and sugar. Stir in egg and egg nog until ingredients are combined and then add the flour mixture, mixing until blended. Stir in chopped walnuts, white chocolate or vanilla chips, and dark chocolate chips.
Pour batter into your greased 8 x 8″ pan and bake 30 to 34 minutes, or until toothpick inserted in center comes out clean (my baking time was 32 minutes).
Let pan of blondies cool completely on wire rack before cutting and removing from pan.
I cut mine into 9 larger squares, but you can cut these into smaller bars, too.
Warning: these are hard to stop eating! I ate a large square after I cut them and another large square after I took my photos! 🙂
Have you tried making any egg nog recipes this season?
Okay, I promise this will be the last Christmasy thing I post for awhile! 🙂 I just thought this recipe would come in handy if any of you happened to have egg nog left over from the holidays. I always buy egg nog every year–it doesn’t seem like the holidays without it–but I always end up with extra. And it’s so rich, you can’t really drink a lot of it. So baking with it seems like the perfect way to finish using it up. I’m not sure exactly where I found this recipe because it’s one I just had a clipping of, but the clipping says that these muffins are served at a bed and breakfast called Amid Summer’s Inn, in Cedar City, Utah. It sounds like a great bed and breakfast. Have any of you stayed there?
The original recipe has chopped candied cherries in it, but I had dried cranberries on hand and thought I’d use those instead. I thought the muffins were really good with the dried cranberries, and I’m sure they’re good with the candied cherries too, so use whatever you like best. These are really yummy muffins…they actually have a cupcake-like texture. The egg nog flavor isn’t very strong, so I think it’s safe to say even non-egg nog fans would like these.
One thing you don’t want to do when making these is overfill your muffin cups! I filled mine a little too full and the tops rose a little too much and spread over the edges of the muffin cups, making them tricky to remove from the pan. Fortunately, I was using non-stick pans so I was able to remove them without breaking any muffin tops, but next time I’ll make sure just to fill each muffin cup 3/4 full of batter. That should give you a nice rounded–topped muffin that doesn’t run over the edge. This recipe makes 2 dozen muffins, plus 3-4 additional ones…so you’ll get about 27-28 muffins. I didn’t have 3 muffin pans, so I just filled a mini loaf pan with the extra batter and baked it right along with the muffins.
The creamy Egg Nog glaze makes a great topping for these muffins, and you can make them even prettier by sprinkling on some dried cranberries and chopped nuts. If you have extra egg nog, give these a try…or keep them in mind for next year!
EGG NOG–CRANBERRY MUFFINS by NancyCreative, adapted from Amid Summer’s Inn Bed and Breakfast
Makes 27 to 28 muffins
- 1/2 cup butter
- 2 cups sugar
- 2 eggs
- 3 1/2 cups flour
- 3 teaspoons baking powder
- 2 1/4 cups egg nog
- 1 cup dried cranberries (or 1 cup chopped candied cherries)
Preheat oven to 325 degrees. Cream butter and sugar in large bowl. Beat in eggs. In medium bowl, combine flour and baking powder and add alternately with eggnog to butter-sugar mixture. Fold in dried cranberries (or chopped candied cherries). Pour or spoon batter into well-greased or paper-lined muffin cups, filling each cup 3/4 full. Bake at 325 degrees for 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, then add egg nog glaze…
CREAMY EGG NOG GLAZE
- 1 3/4 cups powdered sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 5 to 6 Tablespoons egg nog
- dried cranberries and finely chopped nuts for toppings (or dried candied cherry halves)
Mix powdered sugar, nutmeg, and cinnamon together in small bowl. Add desired amount of egg nog to get the consistency you want (I used 6 Tablespoons for my glaze). Spread or drizzle over each muffin. Top with dried cranberries and chopped nuts (or a candied cherry half in the center).
These would be great for a holiday breakfast, brunch, or tea. A nice way to enjoy your egg nog!
One of the things I enjoy about Christmas is the chance to have some Egg Nog. I don’t drink a lot of Egg Nog, but I do enjoy some now and then at the holidays. I thought it would be fun to try using Egg Nog in a recipe, and I found this quick bread recipe at Allrecipes.com. I decided to add an Egg Nog glaze to it, and I really liked the way it turned out! The bread has a subtle Egg Nog flavor, and the creamy glaze gives it a nice sweetness. Some of my friends who taste-tested it are not big Egg Nog fans, but they still liked the bread! I will definitely be making this again…I may even start a new tradition and make it every Christmas! This recipe makes one 9 x 5 inch loaf or 3 small mini loaves (3 x 5″). The mini loaves make great holiday gifts!
EGG NOG BREAD WITH EGG NOG GLAZE by Nancy Creative, adapted from Allrecipes.com
- 1/2 cup butter, softened (1 stick)
- 1 cup sugar
- 2 large eggs
- 1 cup Egg Nog
- 2 teaspoons rum flavored extract
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour (I used unbleached flour)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees. Grease and flour one 9 x 5 inch loaf pan or three 3 x 5 inch mini loaf pans. In large bowl, cream the softened butter and sugar together. Add in eggs, mixing well, and then the Egg Nog, rum extract, and vanilla extract; blend well.
In medium bowl, stir together the flour, baking powder, salt, and nutmeg. Add to eggnog mixture in the large bowl and stir just enough to moisten; pour into prepared loaf pan (or mini loaf pans). Bake bread in 9 x 5″ loaf pan for 50-55 minutes, or until toothpick inserted in center comes out clean; or bake 3 x 5″ loaves for 35-40 minutes. Cool loaf or loaves for 10 minutes and remove from pan. Cool completely and then add the glaze (if you don’t want to use a glaze, you can sprinkle the loaf or loaves with powdered sugar).
While loaf is cooling, make your glaze…
CREAMY EGGNOG GLAZE
- 2 cups powdered sugar
- 6 Tablespoons Egg Nog
In small bowl, add powdered sugar and Egg Nog: stir until well-blended.
When loaf (or loaves) are cooled, spoon glaze over top and let drizzle down the sides; let glaze set and then serve.