Description
These Christmas Eggnog Muffins bring the cozy flavors of the holiday season into a delightful baked treat. Infused with warm spices like nutmeg and cinnamon and enriched with creamy eggnog, these muffins are perfect for festive breakfasts or snacks. Optional raisins or cranberries add a burst of tartness, making each bite irresistibly delicious and festive.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup eggnog
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup raisins or cranberries (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Prepare Muffin Tin: Line a muffin tin with paper liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, nutmeg, cinnamon, and salt. Whisk together to evenly distribute the spices and leavening agents.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggnog, vegetable oil, eggs, and vanilla extract until fully combined and smooth.
- Combine Wet and Dry: Pour the wet mixture into the dry mixture and gently fold together until just combined. Avoid overmixing to keep the muffins tender.
- Add Optional Ingredients: Fold in the raisins or cranberries if using, distributing them evenly through the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about 2/3 full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
- Cool and Serve: Remove muffins from the oven and let them cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.
Notes
- For extra moistness, substitute half of the vegetable oil with melted butter.
- Add a sprinkle of coarse sugar on top before baking for a crunchy topping.
- Use gluten-free flour blend to make this recipe gluten free.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Ensure not to overmix batter to avoid dense muffins.
