These Easy Christmas Eggnog Muffins are the softest, coziest treat to come out of your kitchen this holiday season. They’re buttery, gently spiced, and full of nostalgic eggnog flavor. Whether you’re baking for a brunch, gifting homemade goodies, or simply craving something sweet with your coffee, these muffins hit the festive spot every time
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Why You’ll Love These Muffins
They’re made with simple ingredients, but they deliver big holiday cheer. The crumb is moist and tender, the tops are golden and slightly crisp, and that sweet eggnog glaze? It’s the icing on the muffin. These Easy Christmas Eggnog Muffins also make perfect gifts or party additions
If you’re already baking up a batch of cranberry-orange buttermilk breakfast cakes, these muffins are a must for your Christmas table
Ingredients You’ll Need
For the Muffins
1/2 cup brown sugar
1/2 cup white sugar
6 tablespoons unsalted butter, room temp
2 large eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup eggnog
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
For the Glaze
3 cups powdered sugar, sifted
3 tablespoons eggnog
A sprinkle of ground cinnamon
How to Make Easy Christmas Eggnog Muffins
Preheat your oven to 400°F and line a muffin pan with festive liners
Whisk the flour, baking powder, salt, cinnamon, and nutmeg in a bowl
In another bowl, cream the butter with both sugars until fluffy
Add eggs one at a time, then beat in oil and vanilla
Alternate adding the dry ingredients and eggnog, mixing gently
Scoop batter into the muffin liners, filling them two-thirds full
Bake for 15 to 18 minutes or until a toothpick comes out clean
Cool completely before glazing
These Easy Christmas Eggnog Muffins come together so quickly, they’re perfect for those last-minute holiday baking moments. Make a double batch they disappear fast
The Sweet Eggnog Glaze
In a small bowl, stir together the sifted powdered sugar and eggnog until smooth. Drizzle it over each muffin and finish with a pinch of ground cinnamon. If you’re serving these up with your leftover cranberry sauce muffins, they make a dreamy duo for brunch or dessert
Tips for Success
Use full-fat eggnog for that rich creamy flavor
Don’t overmix the batter or your muffins may turn out dense
Let the muffins cool before glazing or the icing will melt right off
Storage Suggestions
Store in an airtight container at room temp for up to 3 days
Freeze unglazed muffins for up to 2 months
Glaze only what you’ll eat soon to keep the texture perfect
Fun Add-Ins and Variations
Fold in white chocolate chips for creamy sweetness
Add chopped pecans for a nutty crunch
Use pumpkin spice instead of just nutmeg and cinnamon for a flavor twist
These Easy Christmas Eggnog Muffins are super adaptable while still delivering that classic holiday vibe
FAQ
Can I make Easy Christmas Eggnog Muffins ahead of time?
Absolutely. Bake a day ahead and glaze just before serving
What can I use instead of eggnog?
A vanilla almond milk or dairy-free eggnog works in a pinch, but traditional eggnog gives the best flavor
Can I freeze these muffins?
Yes, just freeze unglazed. Glaze after thawing for the freshest taste and texture
Pair your Easy Christmas Eggnog Muffins with a mug of slow cooker hot chocolate and you’ve got yourself the perfect snow-day breakfast. If you love gifting baked goods, these muffins wrapped in parchment and tied with a ribbon make a thoughtful homemade gift
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Easy Christmas Eggnog Muffins
Ingredients
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 6 tablespoons unsalted butter room temperature
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup eggnog
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
For the Glaze:
- 3 cups powdered sugar sifted
- 3 tablespoons eggnog
- A sprinkle of ground cinnamon
Instructions
- Preheat oven to 400°F and line a muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, cream butter with both sugars until light and fluffy, about 3–5 minutes.
- Beat in eggs one at a time, then add vegetable oil and vanilla.
- Alternate adding the dry ingredients and eggnog, mixing just until combined.
- Spoon batter into muffin liners, filling each about two-thirds full.
- Bake for 15–18 minutes or until a toothpick inserted comes out clean.
- Let muffins cool completely before glazing.
- For the Glaze: Mix powdered sugar and eggnog until smooth, then drizzle over muffins and sprinkle with cinnamon.