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Eggnog rum muffins recipe

Eggnog rum muffins recipe


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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins

This is a quick and delicious idea for muffins if you happen to have any leftover eggnog after Christmas!

2 people made this

IngredientsMakes: 12 muffins

  • 250g plain flour
  • 100g caster sugar
  • 1 tablespoon baking powder
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 60g walnuts, chopped (optional)
  • 240ml eggnog
  • 75g butter, melted
  • 4 tablespoons rum
  • 1 egg, beaten
  • 1 teaspoon vanilla extract

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Preheat oven to 200 C / Gas 6. Line a muffin tin with 12 paper cases.
  2. Combine flour, sugar, baking powder, nutmeg and salt in a large bowl; mix in walnuts.
  3. Combine eggnog, melted butter, rum, egg and vanilla extract in a separate bowl; stir into flour mixture until just moistened. The mixture will look quite lumpy.
  4. Spoon mixture into paper cases and bake in preheated oven until a skewer inserted into the centre comes out clean, about 15 minutes.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (2)

by Phoebe

Oh MY, what a good muffin for Christmas!!! The eggnog, rum and nutmeg tastes are very subtle but combine to make a delicious muffin, wowser. Wish I had some chopped pecans, could only make it better!-05 Dec 2015

by hippie_mama

On day 1, the taste was a little bland, but the next morning, the egg nog flavor really came through. Definitely a make-ahead, which makes it handy for the Xmas season.-03 Jan 2019


Oatmeal Eggnog Muffins

Oatmeal Eggnog Muffins: muffins made with oats and eggnog.

Ingredients

  • 1 cup Rolled Oats
  • 1 cup Eggnog
  • 1 cup All-purpose Flour
  • ½ teaspoons Baking Powder
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 teaspoon Cinnamon
  • 2 whole Eggs
  • 1 teaspoon Pure Vanilla Extract
  • ¼ teaspoons Rum Extract
  • ⅓ cups Packed Brown Sugar
  • ⅓ cups Vegetable Oil
  • Turbinado Sugar

Preparation

Preheat oven to 400ºF. Line 2 standard 6-cavity muffin pans with paper cups and spray each cup with 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.


Preheat oven to 375, grease 12 - 2 1/2 muffin cups or use paper cup liners.

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 2 thirds full.

Sprinkle Streusel topping over muffin batter cups.

Bake for 18 to 20 minutes or until golden brown and a toothpick inserted into center comes out clean.

Cool in muffin cups on a wire rack for 5 minutes.

Nutmeg-Streusel Topping Recipe:

1/4 teaspoon ground nutmeg

In a small bowl stir together flour, sugar, and nutmeg.

Using a pastry blender, cut in butter until mixture resembles coarse crumbs.


Recipe Summary

  • 2 ¼ cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon ground nutmeg
  • 2 eggs, lightly beaten
  • 1 cup eggnog
  • ½ cup butter, melted and cooled
  • 1 teaspoon vanilla
  • ½ teaspoon rum extract
  • 1 recipe Nutmeg-Streusel Topping

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.


Eggnog Banana Bread Muffins with Cinnamon Rum Glaze

Did you miss me? I missed you! Anyways, Portugal was spectacular. If you’ve never been I definitely recommend adding it to your must see travel list. Lisbon is a great city to see by foot especially to tour one of the many UNESCO World Heritage sites like the Belém Tower. And the food? Fresh seafood and Portuguese egg tarts at every corner. What’s not to like?

Plus, a day visit to Sintra will blow your mind. Think centuries old fairytale castles covered by lush forest. We didn’t make it south on our trip where I hear the beaches are captivating. So that means we definitely need a second trip!

Now that we are back home, I am trying to get my arms around Christmas. Which is in seven days! Do what? A part of me is not ready. I need at least another week to get my stuff in order. Do you think it’s to late to put in a request to Santa?

My plan right now is to do some serious Christmas shopping before we head home to Kansas on Thursday. I still have nine people to buy for! OOOPS! Also, since I nominated myself to cook the big Christmas feast this year ( I think I may have piled on too much. Yes?) I am tidying up what to make. I have at least one recipe that’s a go. Say hello to these Eggnog Banana Bread Muffins with Cinnamon Rum Glaze.

I adore banana bread and figured why not make our Christmas morning a littler sassier by covering it with a cinnamon rum glaze. These muffins come together quickly and can be made the morning of if you are running behind like yours truly. Bake, drizzle, and enjoy!


Eggnog Donut Muffins

Eggnog is sorta the kid in high school that has their moment in the spotlight for a hot minute.

Only popular during the month of December and definitely has its loyal followers and its fair share of not-so-followers.

What side of the fence are you on?

I wasn’t much into eggnog when I was little. But what child really does like it? But slowly it grew on me. The spiked eggnog on Christmas Eve may have helped my love for it grow quicker…but regardless, I was hooked.

Fast forward to the past year and I have become enlightened with one of my food allergies – eggs. Oya. Besides my beloved scrambled eggs being taken from me, so was my love of spiked eggnog. The creamy, rich goodness was long gone or so I thought.

That was until I came across Silk Nog. Dairy and egg free yet filled with the eggnog flavor that I swoon over. Rich, creamy, hint of nutmeg and hits the nail on the head with the eggnog flavors.

With the eggnog season being rather short, I jumped to it on enjoying a glass. Along with eggnog recipes starting to race. An eggnog cocktail? Milkshake? Or muffins? Yes. That’s the ticket!

These muffins are the best of both worlds. Donuts and muffins because two breakfast treats is better than one. They are light, fluffy and tender. The base is my favorite donut batter but spiked with eggnog (sorry, not spiked with alcohol. We will save that for the evening treat….) and glazed with an eggnog icing. Double dose of eggnog is always a good idea.

So who can really turn down these powdered sugared babies? Not me.

Make sure you visit Silk.com for delicious holiday recipes, a free digital holiday recipe book, a coupon, and more!

Tools I used to make this recipe:

These Eggnog Donut Muffins are light and fluffy like cake donuts plus filled with the delicious flavor of eggnog. The perfect breakfast treat during the holidays!

Megan

  • Donuts:
  • 2 cup + 1/4 cup white whole wheat flour (or white flour)
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon sea salt
  • 11/2 cups Silk Nog
  • 1 egg white
  • 2 tablespoons melted coconut oil
  • 1 teaspoon rum extract (or vanilla extract)
  • Icing:
  • 1 cup powdered sugar
  • 1 tsp rum extract (or vanilla extract)
  • 1 - 2 tablespoons Silk Nog, enough to create a glaze
  • Extra powdered sugar to roll in if desired
  1. Donuts: Preheat oven to 350 degrees. Grease a non-stick muffin pan with cooking spray and set aside.
  2. In a large mixing bowl, add the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Stir until combined. Add the Silk Nog, egg white, and coconut oil. Mix just until combined.
  3. Spoon the batter into your prepared pan, filling each one about 2/3 full. Bake for 14-15 minutes, or until donut muffins spring back when touched. Allow to cool for 5 minutes in the pan then move to a wire baking sheet to finish cooling off.
  4. Icing: When ready to glaze, in a bowl large enough to dip the donuts in, whisk together the powdered sugar, rum extract and Silk Nog. If you need more water to make a smooth glaze, add another tablespoon of water and whisk.
  5. Dip one muffin in a time into the glaze, roll around to coat completely. Roll in extra powdered sugar if desired.
  6. Let dry for 10 minutes on a wire rack, if desired.
  7. Serve immediately.

*These muffins are best the day of. If making day before, wait to glaze until right before serving
*Store in an airtight container.

Hungry for more delicious breakfast treats?

This is a sponsored conversation written by me on behalf of Silk . The opinions and text are all mine.


Eggnog Mania

Out with the pumpkin and in with the eggnog! Now that Thanksgiving is behind us, we move on to the next food phenom of the holiday season … nog-flavored everything!

Traditional eggnog is made from milk, cream, sugar and frothy whipped eggs. It’s often flavored with spices like cinnamon, vanilla and nutmeg, and may be spiked with rum or bourbon. This popular drink is a staple at many holiday gatherings, but all those decadent ingredients add up to anywhere from 220 to more than 400 calories per cup!

To avoid a food safety snafu, homemade batches of this bevvie should be cooked or made with pasteurized eggs, especially for party guests who are pregnant or have compromised immune systems.

To pay homage to this beloved beverage, every year more and more eggnog-flavored foods can be found.

It may seem like a harmless addition to a cup of joe, but just one tablespoon of coffee creamer contains 35 calories and 1.5 grams of fat. It may also come as a big surprise to some folks that this stuff contains no cream (or eggnog) — just water, oil, flavorings and thickeners.

An annual holiday offering at many chain coffee joints, a 12-ounce cup of this seasonal creation made with whole milk contains 380 calories, 17 grams of fat and 42 grams of sugar!

Here’s an eggnog goodie that actually won’t get you in to trouble, as long as you watch the added cream and sugar. Lots of brands of bagged teas offer an eggnog flavor for the holidays, and each cup of brewed tea contains less than 5 calories.

Look around and you may be able to find limited-edition mixes for eggnog-flavored baked goods, including scones, muffins, cookies and cakes. And while they probably aren’t any worse than the garden-variety vanilla and chocolate flavors, they are high in calories, fat and sugar.

Spiru-Tein is a brand of plant-based protein powder that likes to get into the spirit of the season, making an eggnog-flavored powder that contains 120 calories and 14 grams of protein per scoop.

You can find eggnog versions of everything, including candy canes, saltwater taffy, candy corn, truffles, marshmallows and candy melts. It should go without saying that these are pure sugar and should be consumed in moderation, just like all those other holiday treats.

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition.


The Skinny on Eggnog Oatmeal Muffins

I used my favorite old-fashioned oatmeal muffins recipe as a starting point and made adjustments from there, substituting a combination of eggnog and milk for the buttermilk.

Sprinkling them with a little cinnamon sugar gave them a sweet crunchy topping.

WW Friendly Eggnog Oatmeal Muffins

These eggnog oatmeal muffins were a hit around here. They’re definitely best served warm, so be sure to re-warm any you have leftover.

According to my calculations, each eggnog muffin has about 180 calories and:

7 *SmartPoints (Green plan)
7 *SmartPoints (Blue plan)
6 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:

If you’ve made this Oatmeal Muffins with Eggnog, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.


Eggnog Muffins

What are the holidays without eggnog. Whether you like it or not, for many it is a holiday tradition. It’s a cup of good cheer around the fire with family and friends to celebrate the holiday season.

I wasn’t much into eggnog until about eight years ago when I had a glass of spiked eggnog on the rocks. It changed my life. Well, not really but it tasted mighty good. Slowly eggnog grew on me and I started liking it more.

Now I love it. I even included my homemade Eggnog recipe in my cookbook Holiday Thyme . It’s a fun treat to make at home and you can really customize it to your liking. And although I love my homemade version, I save that for a special occasion and still grab a carton of eggnog here and there throughout the holiday season to have on hand and to enjoy in various recipes like these Eggnog Muffins.

These Eggnog Muffins are great to enjoy with a cup of coffee throughout the holiday season. If you are hosting a holiday brunch or even for Christmas morning, these delicious muffins with a hint of eggnog, cinnamon and nutmeg are a great addition to any of your holiday festivities.


Eggnog Muffins With Cinnamon Rum Glaze

Egg Nog Mini Muffins with Cinnamon Rum Glaze! These muffins go from the bowl to your mouth in less than 20 minutes, and they are so delicious!

I’ve been listening to Christmas music for like the last week. And honestly, I blame the eggnog that I bought to make these muffins. You go ahead and buy a big thing of eggnog and then try to resist turning on some Christmas music.

The first time I turned it on was after school one day. I needed to break it in when Nathan was at work, because I didn’t need his Christmas-Music-Is-Only-Ok-After-Thanksgiving Attitude dragging me down.

This was my kids’ reaction:

Gavin: “Mom. It is NOT Christmastime yet.”

Quinn: “Lisa.” (Yup. My two year old daughter thinks it’s awesome to call me by my first name. #momfail #wth #goodsignofthingstocome)

Grinches. The whole lot of them.

Good thing I’m stubborn and like to do things more when I’m told not do it, because listening to Christmas music makes me SO happy. There is like no way to listen to it and not be happy. The kids have slowly started to come around.

You know, happy mom, happy life. #thatsarealsaying #dontquestionme

Let’s talk about these Eggnog Muffins for a minute. They are SO good! They have just enough of the eggnog taste with them, and they pair perfectly with the glaze, but are just as good without it.

They are so good in fact, that I had to make two batches because Quinn ate the first batch before I could photograph them. They are SO good that my kids still devoured the second batch, even though they were sitting out overnight and slightly stale (#foodbloggerproblems: leaving out food to keep the same shot for better light tomorrow).

These are also great because they come together so so so fast. I think we found the perfect thing to snack on while opening presents Christmas morning. The thing that will take the longest is the preheating of the oven. And if rum in your glaze isn’t your thing, just leave it out! You might need a little more eggnog to make the glaze the right consistency, but it will be delicious!



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