Eggnog muffins are a delicious way to enjoy the flavors of the holidays year-round. These delicious muffins make a lovely gift basket addition for an inexpensive, yet well-received gift during the holidays or any special occasion.
Eggnog Muffin Mix
For 24 Regular size muffins, or 12 Extra Large
You’ll Need:
4 eggs
3 tsp. vanilla
1 cup oil (or applesauce)
5-1/2 cups ABC muffin mix
4 tsp. rum extract
2 cups eggnog
Before baking, top with mixture of:
2 Tb. brown sugar
1 tsp. nutmeg
1/2 tsp. cinnamon
Preheat oven to 400F
- Combine eggs, vanilla, mix, rum and eggnog, mixing just until combined. The batter should be slightly lumpy.
- 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.
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.
Eggnog Muffin Mix To Make a Single Mix for a College Student, Elderly Person, Snack Size, etc
(Makes 6 Regular Size Muffins or 1 dozen Mini Muffins)
You’ll Need:
1 Egg
3/4 tsp Vanilla
1/4 c. Oil (or applesauce)
1 cup + 3 Tbs ABC muffin mix
1 tsp Rum Extract
1/2 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.
© Can Stock Photo Inc. / fotocat11
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.