Eggnog Muffins/Mini Loaves

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These Eggnog Muffins/Mini Loaves are a festive delight perfect for Christmas breakfast. The recipe combines the rich flavor of eggnog with a pudding mix for extra moisture, resulting in deliciously soft and flavorful treats. Topped with a sweet eggnog glaze, these muffins or mini loaves are sure to be a hit during the holiday season.

Course Breads, Breakfast

Cuisine American

Keyword Christmas, eggnog, muffins, quick bread

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 174kcal

Author Laura

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.

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