Can I use homemade eggnog instead of store bought?

Yes, you can use homemade or store bought eggnog in this recipe. If you enjoy drinking it you'll love baking with it too! Be careful substituting egg free and dairy free versions as it will alter the texture in the muffins.

Why are my eggnog muffins dense?

The most common factor for dense muffins is overmixing the batter or using ingredients that aren't at room temperature. Make sure to mix the batter just until the ingredients are combined.

How can I use up leftover eggnog?

Leftover eggnog can be used in baking and cooking to create a holiday flair. Anywhere you use milk in a recipe you can usually substitute it for eggnog. Add a little extra flavour and spice; nutmeg, cinnamon and rum extract and you'll have a new holiday recipe. Try making these eggnog muffins for a simple fun recipe.

Simple Eggnog Muffins

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These simple eggnog muffins are a festive treat to celebrate the holidays. It’s a great way to use up leftover eggnog or it may be worth buying a carton just for the muffins! The eggnog is used both in the batter and to make a simple glazed icing. It’s combined with the classic holiday flavours like nutmeg and cinnamon.

Author: Alie Romano
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 9 1x
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Ingredients

Units Scale

3/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon rum extract (or vanilla extract)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup eggnog, at room temperature

Icing

1 cup icing sugar, sifted
2 Tablespoons eggnog

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Instructions

Preheat oven to 375˚F and line a muffin tin with paper cups, set aside.
In a large bowl beat (or whisk) butter and sugar together until light and fluffy. Add the egg and rum extract, mix well.
In a separate bowl whisk flour, baking powder, cinnamon, nutmeg and salt together.
Add dry ingredients into the butter mixture alternating with the eggnog, just mix until combined. Do not overmix!
Spoon batter into muffin cups and bake for 18 minutes or just until the middle is set (be careful not to overbake).
Let muffins cool on a cooling rack.
Meanwhile make the icing. In a bowl add icing sugar and eggnog. Whisk until smooth. You want the icing to be soft and pliable. Cover with plastic until ready to use.
Once muffins are cool, dip or spread the icing on top. Sprinkle a small amount of nutmeg on top for an extra sparkle of colour!
Enjoy.

Notes

Muffins are best enjoyed the same day. Store in an airtight container at room temperature for 2 days or freeze for up to a month.

Nutrition

Serving Size: 1
Calories: 266
Sugar: 31g
Sodium: 181mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 48.6g
Fiber: 0.7g
Protein: 3.5g
Cholesterol: 43mg

Find it online: https://bakingforfriends.com/simple-eggnog-muffins/