Eggnog Muffins/Mini Loaves
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Elevate your Christmas breakfast with these delightful Eggnog Muffins/Mini Loaves. Infused with the wonderful flavor of eggnog, these treats bring a festive touch to your holiday table. The richness of eggnog is not only in the muffins themselves but also in the delicious glaze that tops them. The glaze is, in my opinion, the true star of this recipe, adding an extra layer of sweetness that makes each bite utterly irresistible.
What makes these muffins/mini loaves exceptionally moist and delicious is the inclusion of a box of pudding mix in the batter. This little addition ensures a perfect texture, making them extra yummy. For variety, I split the recipe between muffin tins and mini bread loaves. Both methods work beautifully, but I have a soft spot for the muffins—they’re just the right size for a delightful, individual treat.
These Eggnog Muffins/Mini Loaves are sure to become a favorite in your holiday baking repertoire, offering a cozy, festive flavor that’s perfect for the season. Serve them up with a cup of hot cocoa, and enjoy the warm, comforting taste of the holidays. Happy baking!
Ingredients For Eggnog Muffins/Mini Loaves
- ALL PURPOSE FLOUR
- BAKING POWDER
- SALT
- NUTMEG
- SUGAR
- EGG NOG
- LARGE EGGS
- RUM EXTRACT
- VANILLA EXTRACT
- BUTTER
- INSTANT FRENCH VANILLA OR VANILLA PUDDING
- POWDERED SUGAR
Instructions for Eggnog Muffins/Mini Loaves
Preheat your oven to 350°F (175°C). Grease the bottom of your mini loaf pans or line muffin tins with paper liners.
In a large bowl, whisk together the dry ingredients together – flour, baking powder, salt, and nutmeg. Set aside. In another bowl, whisk together the eggs. Add sugar, eggnog, rum extract, and vanilla extract. Mix until well combined.
Slowly drizzle the melted butter into the egg mixture while whisking continuously. Ensure the mixture is well blended.
Gradually add the dry flour mixture to the wet egg mixture. Stir until just combined. Fold in the instant pudding mix until the batter is smooth and evenly combined.
Pour the batter into the prepared mini loaf pans or muffin cups. Fill each about two-thirds full. Bake at 350°F (175°C) for 20-25 minutes, or until the muffins/mini loaves are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins/mini loaves to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Once the muffins/mini loaves are completely cool, prepare the glaze by mixing 1 cup of powdered sugar with enough eggnog to create a pourable consistency. Drizzle the glaze over the cooled muffins/mini loaves. Let the glaze set before serving or storing.
This recipe makes approximately 12 muffins and 4 mini loaves, with the cooking time being the same for both. These eggnog treats are sure to add a festive flair to your Christmas morning breakfast.
Frequently Asked Questions
Can I use a different type of milk?
Yes, you can substitute regular milk, almond milk, or any other type of milk for eggnog if desired. However, it will alter the taste and you might lose some of the festive eggnog flavor.
Can I omit the rum extract?
Yes, if you prefer not to use rum extract, you can simply leave it out or replace it with an equal amount of additional vanilla extract.
How do I store the muffins/mini loaves?
Store the muffins or mini loaves in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them for up to 3 months in the freezer. Thaw at room temperature before serving.
Can I use this recipe to make a full-sized loaf?
Yes, you can use this recipe to make a full-sized loaf. Adjust the baking time to 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Can I make the glaze thicker or thinner?
To adjust the thickness of the glaze, simply add more powdered sugar to make it thicker or more eggnog to make it thinner. Mix until you achieve your desired consistency.
How do I prevent the muffins/mini loaves from sticking to the pan?
Ensure you thoroughly grease the bottom of your mini loaf pans or use paper liners for the muffin tins. You can also use non-stick baking spray for added convenience.
FOR MORE RECIPES LIKE THIS, TRY:
Eggnog Muffins/Mini Loaves
Real Mom Kitchen
Equipment
Ingredients
- 2 ¼ cups all purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¼ tsp nutmeg
- 1 ¼ cups sugar
- 1 ¾ cups egg nog
- 2 eggs beaten
- 1 teaspoon rum extract
- 1 teaspoon vanilla extract
- ½ cup butter melted
- 3.4 oz pkg instant French vanilla or vanilla pudding
Glaze
- 1 cup powdered sugar
- Enough eggnog to make a glaze to drizzle over bread
Instructions
- Preheat oven to 350 degrees. Grease bottom of mini loaf pans or line muffin tins.
- In a bowl, whisk together the flour, baking powder, salt and nutmeg.
- In another bowl, whisk together eggs, add sugar, eggnog, rum and vanilla extract.
- To the egg mixture, slowly drizzle in the melted butter while whisking. Whisk until blended.
- Add the flour mixture to the egg mixture and mix until combined well.
- Add the instant pudding to the mixture and blend.
- Pour into greased mini loaf pans or muffin tins and bake at 350 degrees for 20-25 minutes until golden brown and a toothpick inserted comes out clean. I was able to get 12 muffins and 4 mini loaves from this recipe. The cooking time is the same for both the muffins and mini loaves.
- Cool in pans 10 minutes. Remove and cool completely on a baking rack.
- When cool make the glaze: Mix the 1 cup of powdered sugar with enough eggnog to make a pourable glaze. Drizzle over cooled muffins or loaves. Let glaze set before storing bread.
Nutrition
Recipe adapted from my good friend Tina over at Mommy’s Kitchen.
