What’s for breakfast: Eggnog muffins

I love muffins and I love eggnog. When my friend posted a link to eggnog muffins I knew it was something I had to try ASAP.  I’m so glad that I did!  I haven’t tried the spiced butter yet but I plan to give that a shot a little closer to Christmas.

A few notes about what I did differently:

  • on the recommendation of my friend, I did not bake the muffins, dip into butter and then dip into the topping.  Instead, I combined the topping and sprinkled it onto the muffins before baking.  SO GOOD.
  • I doubled the recipe, but only did a single batch of the topping and I still had some left over.
  • When doubling the recipe, I used 1.5 cups eggnog and 0.5 cup whole milk (which we have on hand for our daughter).  It was still very “eggnoggy” but I bet I could have gotten away with 1 cup milk and 1 cup eggnog.

And a very important note – do NOT do what I did the first time I tried to make the muffins.  Without thinking, I dumped my COLD eggnog into the MELTED butter.  Add the cold to the hot gradually or it becomes a clumpy, awful mess and you’ll have to start over.  I know better but the baby brain won again.

Eggnogg Muffins With Spiced Butter


Spiced Butter

  • 1/2 cup LAND O LAKES® Butter, softened
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  • 1 cup eggnog or LAND O LAKES Fat Free Half & Half
  • 1/4 cup LAND O LAKES® Butter, melted
  • 1 egg, slightly beaten
  • 1 teaspoon rum extract
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground nutmeg


  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup LAND O LAKES® Butter, melted


  1. Heat oven to 375°F. Combine all butter ingredients in small bowl. Beat at low speed, scraping bowl often, until creamy. Set aside.
  2. Combine eggnog, 1/4 cup melted butter, egg and rum extract in large bowl. Add all remaining muffin ingredients; stir just until moistened.
  3. Spoon batter into 12 greased or paper-lined (2 1/2-inch) muffin cups. Bake for 20 to 25 minutes or until light brown. Cool slightly; remove from pan.
  4. Meanwhile, combine all topping ingredients except butter in small shallow bowl. Pour 1/4 cup melted butter into another small bowl. Dip tops of muffins in melted butter, then in topping mixture. Serve warm with spiced butter.

3 Comments on What’s for breakfast: Eggnog muffins

  1. Beth
    December 1, 2010 at 10:02 PM (7 years ago)

    Even though I don’t drink it anymore, this seems like an excellent reason to buy eggnog!

  2. Judy
    December 2, 2010 at 7:10 AM (7 years ago)

    I’ve never had eggnog muffins before. I must add to my holiday baking list! Thanks :) They look yummy!


1Pingbacks & Trackbacks on What’s for breakfast: Eggnog muffins

Leave a Reply

CommentLuv badge