These Holiday Eggnog Muffins are a tasty treat to make for your holiday season mornings and snacking! They are spiced with cinnamon, nutmeg, cloves and infused with light eggnog. These muffins are made with healthier ingredients, like whole wheat flour, oatmeal, coconut oil, and turbinado sugar. The flavors of eggnog and spices create a wonderfully comforting muffin that tastes fantastic with a cup of coffee.
Eggnog Muffins Inspiration
Eggnog has become one of my favorite holiday drinks over the years. It has a unique taste, and I love the flavor of nutmeg, which is the main spice in eggnog. I usually buy a carton of eggnog once December comes around, and because it’s such a rich drink, I rarely finish a whole bottle.
That’s why I came up with this recipe! In the past, I have made an eggnog cake recipe from Taste Of Home, so I figured I could try making a healthier eggnog muffin. So, if you have leftover eggnog, these are the perfect way to use it up.
Eggnog Muffin Ingredients
- Whole wheat flour
- Unbleached all-purpose flour
- Turbinado sugar or coconut sugar
- Baking powder
- Fine sea salt
- Light eggnog
- Unsweetened almond milk
- Pure vanilla extract
- Coconut oil
Muffin Ingredient Substitutions
There are a few ingredients substitutions you can make in this recipe.
For one, I noted that I use light eggnog in this recipe because that’s what I usually buy, but regular eggnog will work just fine. I also use some unsweetened almond milk to keep the muffins light, but you can use a full amount of eggnog. You can also replace the almond milk with oat milk or coconut milk if you prefer.
For the sweetener in this recipe, I used turbinado sugar, but coconut sugar would work great too! If you don’t have either of those, brown sugar is the next best option because it has a similar flavor.
I used a combination of whole wheat, all-purpose flour, and oatmeal for the grains in this recipe. I like the combo to make them fluffy, but also have some density and fiber from the wheat and oats. If you prefer to use only white flour, you can do that. Also, these muffins can be made gluten-free by replacing the flours with Pamela’s all-purpose flour blend and gluten-free oatmeal.
Holiday Muffin Recipe Equipment
- 2 large mixing bowls
- Measuring cups and spoons
- Muffin tin
These muffins are so simple to make and don’t take much equipment. The only thing you may want or need is some paper liners for your muffin tin. I usually spray my Wilton muffin tin with some coconut oil baking spray, and that works well for me.
Muffin Recipe Notes
- The recipe makes 12 regular muffins, 24 mini muffins, or 6 large muffins.
- The muffins can be kept in a container on the counter or the fridge for up to 5 days.
- The muffins can be frozen for up to 3 months: Place in two zip-top bags and place in the freezer. Defrost when on the counter when ready to be eaten.
Holiday Eggnog Muffins
- 2 Large mixing bowls
- Measuring cups and spoons
- 12 Cup Muffin tin
- 3/4 Cup Whole wheat flour
- 1/2 Cup Unbleached all-purpose flour
- 1/2 Cup Oatmeal quick oats
- 1/2 Cup Turbinado sugar or coconut sugar
- 2 1/4 teaspoons Baking powder
- 1 tsp Ground nutmeg
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground cloves
- 1/2 tsp Fine sea salt
- 3/4 Cup Light eggnog
- 1/4 Cup Unsweetened almond milk
- 1 1/4 tsp Pure vanilla extract
- 1/4 Cup Coconut oil melted and cooled slightly
- 1 Large Egg
- Preheat the oven to 375 degrees F. Spray the muffin tin with nonstick baking spray or line with paper liners.
- In a large bowl, whisk together the flour, oats, sugar, baking powder, nutmeg, cinnamon, cloves, and salt until well blended.
- In another bowl whisk together the eggnog, milk, oil, vanilla, and egg until well blended.
- Pour the eggnog mixture into the flour mixture and stir with a spatula until combined.
- Using a measuring cup, evenly distribute the muffin batter among the 12 cup muffin tin, filling them ⅔ full.
- Sprinkle the batter with additional sugar and cinnamon, optionally.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean,14-16 minutes.
- Remove from the oven and place the muffin tin on a wire rack to cool for about 5 minutes. Then carefully remove the muffins from the tin.