When you want holiday flavor without hauling out a full scratch recipe, this Eggnog Muffin Mix gets the job done. You get soft, warmly spiced muffins with rum and vanilla notes, plus a simple brown sugar topping that gives the tops a little extra charm without any fussy streusel drama.
This mix makes an easy batch for breakfast, brunch, gift baskets, or freezer baking. Use the full batch for 24 regular muffins, or cut it down for a dozen or even a small 6-muffin batch when you just need enough for one quiet morning and not a bakery case.
Eggnog Muffin Mix Overview
The full batch uses 5 1/2 cups of ABC Muffin Base Mix, 4 eggs, vanilla, rum extract, oil or applesauce, and 2 cups of eggnog.
A quick sprinkle of brown sugar, nutmeg, and cinnamon before baking gives the tops extra color and a little crunch.
If you prefer to keep a few seasonal muffin ideas in rotation, this one sits nicely beside Gingerbread Muffins or a simple Vanilla Muffin Mix. Same practical idea, different mood.
Ingredients
For 24 regular muffins or 12 extra large muffins
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil or applesauce
- 5 1/2 cups ABC muffin mix
- 4 teaspoons rum extract
- 2 cups eggnog
Topping
- 2 tablespoons brown sugar
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
The applesauce option works if you want to cut back on oil, but oil gives the most tender, bakery-style crumb. Eggnog brings the flavor and moisture, so don’t swap it out unless you’re ready for a very different muffin.
Instructions
Preheat the oven to 400F.
- In a large bowl, combine the eggs, vanilla, oil or applesauce, ABC muffin mix, rum extract, and eggnog. Stir just until combined. The batter should stay slightly lumpy.
- Lightly grease muffin tins and fill each cup about 3/4 full.
- In a small bowl, stir together the brown sugar, nutmeg, and cinnamon. Sprinkle the topping evenly over the batter.
- Bake for 18 to 20 minutes, or until the muffins are golden brown and the centers spring back lightly when touched.
- Cool briefly in the pan, then transfer to a rack so the bottoms don’t steam and soften.
For best food safety, baked muffins should be cooled and refrigerated within 2 hours. The USDA recommends prompt refrigeration of leftovers, which is especially useful here since these muffins contain eggs and dairy-rich eggnog.
Tips
- Don’t overmix. Stirring until perfectly smooth sounds tidy, but it gives you tougher muffins. Slightly lumpy batter is exactly what you want.
- Use a light hand with the topping. It adds nice flavor, but packing it on too heavily can weigh down the tops.
- Fill evenly. A scoop helps keep all muffins baking at the same pace, which saves you from one pale muffin and one overachiever.
- Choose oil for tenderness, applesauce for a lighter muffin. Both work, but they do not bake up exactly the same.
Small Batch Options
To make 1 dozen regular muffins, 24 mini muffins, or 6 extra large muffins:
- 2 eggs
- 1 1/2 teaspoons vanilla
- 1/2 cup oil or applesauce
- 2 3/4 cups ABC muffin mix
- 2 teaspoons rum extract
- 1 cup eggnog
Topping
- 1 tablespoon brown sugar
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cinnamon
Bake at 400F for 18 to 20 minutes.
To make a small batch of 6 regular muffins or 12 mini muffins:
- 1 egg
- 3/4 teaspoon vanilla
- 1/4 cup oil or applesauce
- 1 cup plus 3 tablespoons ABC muffin mix
- 1 teaspoon rum extract
- 1/2 cup eggnog
Topping
- 1 tablespoon brown sugar
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cinnamon
Bake at 400F for 18 to 20 minutes.
Serving Suggestions
These muffins fit right in at a holiday breakfast with coffee, fresh fruit, or scrambled eggs. They also work well on a brunch tray with sausage links or a bowl of yogurt if you want something a little more substantial than pastry and wishful thinking.
If you’re packaging them as gifts, let them cool completely first, then wrap them well so the topping stays intact instead of turning into sweet gravel at the bottom of the bag.
Storage
Room temperature: Once fully cooled, keep the muffins in an airtight container for up to 2 days.
Refrigerator: For a more conservative storage window, refrigerate them in a covered container for up to 4 days. Because the batter includes eggs and prepared eggnog, that 4-day window is the safest practical estimate for homemade baked leftovers.
Freezer: Freeze the cooled muffins in a freezer-safe bag or tightly wrapped container for up to 3 months for best quality. Reheat frozen muffins in the microwave on high for about 30 seconds per muffin.
If you’re mixing dry components ahead: A homemade ABC muffin mix stored in an airtight container in a cool, dry pantry is best used within about 6 months for good leavening performance. That’s a practical estimate based on the baking powder being the shortest-lived ingredient in the dry mix.
Eggnog Muffin Mix To Make 1 Dozen Regular Size Muffins or 24 Mini Muffins or 6 Extra Large Muffins
You’ll Need: 2 Eggs 1 1/2 tsp Vanilla 1/2 c. oil (or applesauce) 2 3/4 c. ABC muffin mix 2 tsp Rum Extract 1 c. Eggnog Before baking, top with mixture of: 1 Tb. brown sugar 1/2 tsp. nutmeg 1/4 tsp. cinnamon Preheat oven to 400F- Combine eggs, vanilla, mix, rum and eggnog, mixing just until combined.
- Fill lightly greased muffin tins 3/4 full. Top with brown sugar topping. Bake for 18 to 20 minutes, or until muffins are golden brown.
- Muffins freeze well. To reheat frozen muffins, microwave on high for 30 seconds per muffin.
💸 Budget101® Price Breakdown: Eggnog Muffin Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Eggs |
$1.47 |
4 |
$0.49 |
|
Vanilla |
$5.94 |
3 t. |
$1.49 |
|
Oil or applesauce |
$3.44 |
1 C. ≈ 1 count ≈ 0.9 cup(s) |
$0.48 |
|
ABC muffin mix |
$7.04 |
5 1/2 C. |
$1.48 |
|
Rum extract |
$2.34 |
4 t. |
$1.56 |
|
Eggnog |
$3.48 |
2 C. |
$1.74 |
|
Brown sugar |
$2.24 |
2 T. |
$0.07 |
|
Nutmeg |
$2.48 |
1 t. |
$0.11 |
|
Cinnamon |
$1.27 |
1/2 t. |
$0.02 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$7.44 |
👨👩👧👦 Cost Per Serving |
$0.31 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Large Eggs, 12 count
- Pure Vanilla Extract, 2 fl oz
- Vegetable Oil, 48 fl oz
- Muffin Mix, 7 lb
- Rum Extract, 2 oz
- Eggnog, 1 quart
- Light Brown Sugar, 32 oz
- Ground Nutmeg, 1.5 oz
- Ground Cinnamon, 2.37 oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Eggnog Muffin Mix
You can, and it works best as a straight 1:1 swap by volume. Expect a slightly lighter, less rich muffin with a softer crumb, so if you want that classic tender bakery texture, oil still wins by a nose.
Absolutely. Leave it out and the muffins will still bake just fine, but you’ll lose some of that traditional eggnog flavor. If you want to make up for it a bit, add a small extra splash of vanilla and keep the nutmeg topping generous.
Because muffin batter turns tough fast when you overmix it. A few lumps mean you’ve stirred enough to combine the ingredients without overworking the flour, which helps the muffins stay tender instead of chewy.
Stick with about 3/4 full. That gives the batter enough room to rise nicely at 400F without spilling over the pan and welding itself to your oven floor, which is never the holiday aroma anyone wants.
Yes, and the half batch is already sized for 24 mini muffins. Keep the oven at 400F, start checking earlier than the full 18 to 20 minutes, and pull them once the tops are lightly golden and spring back when touched.
Sprinkle it on right after you fill the muffin cups, not while the batter is still in the bowl. A dry, even dusting works better than clumps, so mix the brown sugar, nutmeg, and cinnamon thoroughly first and use a light hand.
These are especially good with coffee, hot tea, fruit, or a savory breakfast side like sausage or eggs. The sweet spice and rich eggnog flavor play nicely with plain, salty, or lightly tart sides, which keeps breakfast from tipping into sugar overload.
You can, and they freeze very well once fully cooled. Wrap or bag them airtight, freeze for up to 3 months for best quality, and reheat one muffin in the microwave for about 30 seconds straight from the freezer.
Look for golden tops and a center that springs back lightly when touched. If the tops still look pale or wet, give them another minute or two, because underbaked muffins tend to sink as they cool.
Yes, and this recipe already gives you two smaller options. Make 1 dozen regular muffins with the half batch, or make 6 regular muffins with the smallest batch when you want the flavor without committing to two dozen muffins on your counter.
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Did you make this recipe? Leave a comment and tell us whether you baked the full batch or the small batch, and if you used oil or applesauce.
🖨️ Print-Friendly Eggnog Muffin Mix
Eggnog Muffin Mix
Ingredients
- 4 eggs
- 3 tsp vanilla
- 1 cup oil or applesauce
- 5 ½ cups ABC muffin mix
- 4 tsp rum extract
- 2 cups eggnog
- 2 Tbsp brown sugar
- 1 tsp nutmeg
- ½ tsp cinnamon
Instructions
- Preheat the oven to 400F.
- Combine the eggs, vanilla, oil or applesauce, ABC muffin mix, rum extract, and eggnog, mixing just until combined. The batter should be slightly lumpy.
- Lightly grease muffin tins and fill each cup 3/4 full.
- Stir together the brown sugar, nutmeg, and cinnamon, then sprinkle the topping over the batter.
- Bake for 18 to 20 minutes, or until the muffins are golden brown.
- Cool briefly in the pan, then transfer to a rack.
- Freeze leftover muffins if desired.
- To reheat frozen muffins, microwave on high for 30 seconds per muffin.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an editorial estimate based on gathering ingredients, mixing batter, filling pans, and topping muffins.
Oil gives a richer crumb, while applesauce creates a lighter muffin.
Store cooled muffins in an airtight container at room temperature for up to 2 days, refrigerate up to 4 days, or freeze up to 3 months for best quality.
If making the dry ABC muffin mix ahead, use it within about 6 months for best leavening performance when stored airtight in a cool, dry place.
Do you have a recipe for a cooked version of eggnog? And if so do you have a way to ‘skinny-it-down’, also?
Thank you for all of your magnificent recipes and advice and lovely posts in general! You and yours stay safe and healthy during this horrible time!!
Much love and appreciation from Rogersville, TN
~S~
Hi Sandra, thank you for your lovely comment & for visiting our site. Here’s a lighter version of cooked eggnog for you. It still has full flavor, but is just 106 calories per half cup. I hope that helps.
Skinny Eggnog
3 cups 1% milk
1 vanilla bean
2 large eggs
1/3 cup sugar
1 tsp cornstarch
freshly grated nutmeg, for garnish
spiced rum or bourbon, optional (or you could use a touch of rum extract to achieve the flavor!)
Heat 2-1/2 cups milk in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and simmer over medium heat.
In a large bowl, whisk the eggs, sugar, and cornstarch. Temper the eggs by gradually pouring the hot milk mixture, about 1 cup at a time, into the egg mixture, whisking constantly. (Tempering the eggs is important, otherwise you’ll have scrambled egg in your eggnog).
Transfer the mixture back into the pan.
Return to medium heat, stirring constantly with a wooden spoon until the eggnog begins to thicken, about 6-7 minutes.
Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. If you’re adding a few drops of rum extract rather than liquor, add it now.
Remove the vanilla pod, let it cool and transfer to a pitcher, chill until ready to serve.
Spike the eggnog with liquor, if desired, and garnish with nutmeg.
Serving: 1/2 cup, Calories: 106.7kcal, Carbohydrates: 15.3g, Protein: 5.3g, Fat: 2.5gBlue Smart Points:4Green Smart Points:5Purple Smart Points:4Points +:3
For the vanilla beans, I usually get them on Amazon. If you purchase a few in bulk, they’re cheaper, usually about $2 each, per bean. They really add the right amount of flavor.