Holiday Eggnog Muffins
These Holiday Eggnog Muffins are a delicious recipe to make for Christmas morning! They are spiced with nutmeg, cinnamon, and ginger, and the eggnog in the muffins creates a moist muffin that tastes like the holidays.
Equipment
- 2 Large mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- 12 Cup Muffin tin
Ingredients
- 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
Instructions
- 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.
Notes
- The recipe makes 12 regular 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.
