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functional image eggnog muffins with eggnog glaze in a diamond pattern with red and white bakers twine
Heather Wolf

Spiced Rum Eggnog Muffins

Transform your favorite holiday cocktail into Spiced Rum Eggnog Muffins. Light, fluffy and spiked with rum, eggnog muffins are everything you love about booze and baked goods. Made from scratch and coated with an eggnog glaze, these muffins are a great way to spread Christmas cheer well into the new year.
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Prep Time 15 minutes
Cook Time 13 minutes
Eggnog Chilling 1 hour
Total Time 1 hour 28 minutes
Servings: 12
Course: Muffins
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Spiced Rum Eggnog (serves 8)
  • 6 large eggs
  • 3/4 cup granulated sugar
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1 tsp vanilla pure
  • 3/4 cup spiced rum
  • 2 cups whole milk
  • 1 1/2 cups heavy cream
Eggnog Muffins
  • 2 cups all-purpose flour unbleached
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup spiced rum eggnog room temperature
  • 1/2 cup unsalted butter melted and cooled to room temperature
  • 2 large eggs room temperature
  • 1 tsp vanilla pure
Eggnog Glaze
  • 3/4 cup powdered sugar
  • 1 Tbsp spiced rum eggnog

Equipment

  • Blender
  • Standard muffin tin

Method
 

Spiced Rum Eggnog
  1. Add eggs to a blender and blend on medium speed until pale and frothy, approximately 1 minute.
  2. Add sugar and blend on medium speed until evenly combined, approximately 1 minute.
  3. Add remaining eggnog ingredients and blend on medium speed until combined, approximately 15 seconds.
  4. Chill in the refrigerator for 1 hour before serving so flavors can set up.
  5. Store leftover eggnog in an airtight container in the refrigerator up to 3 days.
Eggnog Muffins
  1. Preheat oven to 400 degrees. Line a standard muffin tin with paper liners and set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon and nutmeg.
  3. In a separate bowl, whisk together eggnog, butter, eggs and vanilla until combined.
  4. Add the dry ingredients to the wet, gently stirring with a wooden spoon until just combined. Take care to avoid overmixing.
  5. Distribute batter evenly among 12 muffin liners.
  6. Bake for 13 to 15 minutes or until muffins are golden brown and a tester placed in the center comes out clean. Take care to avoid overbaking.
  7. Cool muffins in the pan for 5 minutes then remove and cool to room temperature on a wire rack. Cool completely before topping with glaze.
Eggnog Glaze
  1. Combine powdered sugar and eggnog in a small mixing bowl, stirring until smooth. Note: Glaze will be thick. For a thinner glaze, add eggnog one teaspoon at a time and stir until desired consistency is reached.
  2. Drizzle glaze over muffin tops and enjoy.
  3. Muffins can be stored at room temperature up to 3 days in an airtight container or frozen up to 2 months.