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:
- ¼ cup butter softened
- ¼ cup canola oil
- ½ cup granulated sugar
- 1/3 cup brown sugar
- 2 eggs
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon rum extract
- 2 2/3 cup all purpose flour
- 1 cup eggnog
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