Egg Nog Muffins Recipes

EGGNOG MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil; stir into dry ingredients just until moistened. Fold in raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full. , Bake until a toothpick comes out clean, 20-25 minutes. Cool for 5 minutes in pan; remove from pans and cool completely on wire racks.

CRANBERRY-EGGNOG MUFFINS

Steps:

• Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.
• Whisk the flour, baking powder, brown sugar and salt in a medium bowl.
• Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.) Fold in the cranberries. Divide the batter evenly among the muffin cups.
• Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter.
• Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack.

EASY HOLIDAY EGGNOG MUFFINS

Steps:

• Preheat the oven to 425°F Line a muffin tin with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
• In a medium-sized mixing bowl, cream together the butter and sugar till smooth. Add the eggs, beating for several minutes and scraping the bowl, till the mixture is smooth and light colored. Beat in the baking powder, nutmeg, salt, and eggnog flavor or vanilla.
• Stir the flour into the butter mixture alternately with the eggnog or half and half, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into the prepared muffin cups.
• Stir together all of the topping ingredients JUST till crumbly. Stir gently, and don't overmix; you don't want to turn this crumbly topping into a solid mass. Sprinkle the topping over the muffins.
• Bake the muffins for 20 minutes, or until they're a pale golden brown. Remove them from the oven, and serve warm, or at room temperature.

EGGNOG MUFFINS

Steps:

• Preheat oven to 375°F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, sugar, baking powder, and nutmeg. Make a well in the center of the flour mixture; set aside.
• In another bowl combine eggs, eggnog, butter, vanilla, and rum extract. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle Nutmeg-Streusel Topping over muffin batter in cups.
• Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted into centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Nutmeg-Streusel Topping
• In a small bowl stir together all-purpose flour, sugar, and nutmeg. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

CRANBERRY EGGNOG MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, eggnog and melted butter until blended. Add to flour mixture; stir just until moistened., Spoon 1 tablespoon batter in bottom of each of 12 greased or paper-lined muffin cups. Drop 1 teaspoon cranberry sauce into center of each; top with remaining batter and cranberry sauce. Cut through batter with a knife to swirl., Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

OATMEAL EGGNOG MUFFINS

Steps:

• Preheat oven to 400.
• Line two standard 6-cavity muffin pans with paper cups and spray each cup with a nonstick spray. You can also use a 12-cavity cupcake pan.
• Place the oats and eggnog in a bowl and let stand for 20 minutes.
• Sift together the flour, baking powder, baking soda, salt, and cinnamon.
• In a separate bowl, lightly beat the eggs.
• Stir the eggs into the eggnog mixture; mix in the vanilla, rum, brown sugar, and vegetable oil.
• Pour the eggnog mixture into the flour mixture and stir just until combined. Do not overmix.
• Divide the batter evenly among the prepared muffin cups, sprinkling turbinado sugar on top of each muffin.
• Bake for 15 to 20 minutes.
• Let cool for 5 minutes before turning them out onto a cooling rack.

EGGNOG RUM MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners or grease.
• Combine flour, sugar, baking powder, nutmeg, and salt in a large bowl; mix in walnuts.
• Combine eggnog, melted butter, rum, egg, and vanilla extract in a separate bowl; stir into flour mixture until just moistened, forming a lumpy batter.
• Pour batter into prepared muffin cups and bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

EGGNOG MUFFINS

Steps:

• Preheat oven to 400*F.
• Makes 12 muffins Combine flour, sugar, baking powder, salt and nutmeg in a large bowl.
• (mix nuts or raisins in) In a smaller bowl, combine remaining ingredients.
• Add liquid to dry ingredients and mix until just moistened.
• Pour batter in lined or greased muffin cups and bake about 15 minutes until toothpick inserted comes out clean.