Eggnog Muffins

Eggnog Muffins celebrate the beloved seasonal beverage… in breakfast form! This holiday recipe comes together quickly and easily and bakes up into the most beautiful bakery-style muffins. Learn how to make these beauties for a holiday brunch this season!

Prep Time 15

Cook Time 18

Servings muffins

Calories 186kcal

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg plus more for garnishing the muffins
½ teaspoon kosher salt
½ cup sour cream
1 cup granulated sugar
¾ cup eggnog
2 large eggs
1 ½ teaspoons vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 400°F. Line a muffin tin with baking cups, then set aside.
Measure the flour, baking powder, ground cinnamon, freshly grated nutmeg and kosher salt in a medium bowl. Whisk to combine, then set aside.
Combine the sour cream and sugar in a bowl. Use a whisk or a rubber to whip the two of them together until well-combined.
Pour in the eggnog. Stir to combine.
Measure in the eggs and vanilla extract. Stir together until completely incorporated. This might take a little time, as you want the eggs to be completely mixed in.
Slowly sprinkle the dry ingredients into the wet ingredients, and mix with a rubber spatula until just combined.
Scoop the batter into the prepared baking cups. (I added 3 tablespoons of batter to each.)
Grate some additional nutmeg on top of each muffin.
Bake the muffins for 17-18 minutes, or until the tops have browned slightly and an inserted toothpick comes out clean.
Let the muffins cool for 15-20 minutes, then enjoy with a favorite breakfast beverage!

Nutrition