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Ring in the holidays with an easy, make-ahead breakfast that is perfect for your Christmas buffet, a weekend brunch, or even for a meal on the run! These Glazed Eggnog Donut Muffins bake like a muffin, but taste just like your favorite spiced donut!
I wait all year to enjoy the flavors of eggnog! It’s not the rum in a tradition eggnog that I especially love, but rather the combination of creamy, sweet, comforting spices. So when the cartons of The Good Stuff hit store shelves, I instantly begin using it in lieu of milk in everything from oatmeal, to coffee, pancakes, breakfast buns, and even these donuts (er…muffins!).
When I first made a batch of these donut muffins and gave them to my boys to try, they instantly scarfed them down. Mid-chew, Gibbs paused only to ask me how many more I had left. The kid wanted to be absolutely certain that there were more of these treats waiting for him at his next meal! Let’s just say that a single batch doesn’t last long in our house.
[Tweet “Glazed #Eggnog Donut #Muffins and a cup of coffee are mandatory on #Christmas morning! #recipe”]
Happy holidays, and enjoy!
Glazed Eggnog Donut Muffins
For the muffins:
For the glaze:
- 3 tablespoons butter melted
- 1 cup powdered sugar sifted
- ¾ teaspoon vanilla
- 2 tablespoons hot water
- Preheat the oven to 400°F.
- Line a standard size muffin tin with (12) paper liners.
- In a mediumsized mixing bowl, cream together the butter, oil, and sugars until smooth.
- Add the eggs, beating to combine.
- Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and rum extract.
- Stir the flour into the butter mixture alternately with the eggnog, beginning and ending with the flour and making sure everything is thoroughly combined.
- Spoon the batter evenly into the prepared pan, filling the cups nearly full.
- Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a toothpick inserted into the middle of one of the center muffins comes out clean.
- In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
- When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden.
- Serve warm. Muffins will keep at room temperature for about a day.
Recipe adapted from My Baking Addiction
Looking for more delicious muffins to add to your holiday table? Give these a try:
Butterscotch Pecan Muffins
Egg and Veggie Muffins (they’re healthy and delicious!)
Monkey Bread Muffins