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Eggnog Nutmeg Muffins: Your New Holiday Morning Tradition

Is there anything better than the scent of something warm and spiced baking in the oven on a chilly morning? It’s like a hug for your entire house. And during the holiday season, that feeling is magnified by about a thousand. It’s pure, unadulterated magic. But here’s my little secret: I don’t believe that magic should be complicated or require you to spend your entire day in the kitchen. You deserve to enjoy the cozy moments, too!

That’s exactly why I’m so head-over-heels in love with these Eggnog Nutmeg Muffins. They capture every single bit of that rich, creamy, spiced flavor we adore in a glass of eggnog and bake it into the softest, most tender muffin you’ll ever meet. And because I’m a firm believer that more is more when it comes to holiday baking (and sharing!), this is a big, beautiful doubled batch. We’re making enough to fill your kitchen with that incredible aroma, stock your freezer for impromptu guests, and have plenty left over to wrap up as the most heartfelt, delicious gift for neighbors and friends. So, let’s tie on our favorite aprons, pour ourselves a little eggnog (for the recipe… and for the chef, of course), and bake up a whole lot of joy together.

A Kitchen Full of Laughter and (A Little) Spilled Eggnog

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This recipe always takes me right back to my first holiday season in this very kitchen. My niece, Lily, who was about five at the time, was “helping” me bake. Her main jobs were pouring pre-measured ingredients and, most importantly, quality-controlling the sprinkles. I had a carton of eggnog on the counter for these muffins, and she looked at it with the most serious, skeptical little face.

“Aunt Anna,” she said, whispering as if sharing a huge secret, “Is that grown-up milk?” I told her it was special holiday milk with spices. Her eyes got wide. I let her dip a finger in to taste it, expecting her to scrunch up her nose. Instead, she grinned and declared, “It tastes like Christmas dancing!” She then proceeded to “help” me mix the batter with such enthusiasm that a cloud of flour and a splash of that “Christmas dancing milk” ended up on both of us. We were a mess, but we were laughing so hard we could barely finish. Now, every time I make these muffins, I think of her and that perfect, messy, joyful moment. It’s a reminder that the best memories are often made right here, in the heart of the home.

Gathering Your Cozy Ingredients

Here’s everything you’ll need to create this doubled batch of holiday happiness. Don’t be intimidated by the list—it’s mostly pantry staples, plus that star ingredient: eggnog!

For the Muffins (makes about 24):

• 6 cups (720 g) all-purpose flour: The sturdy foundation of our muffins. For a slightly lighter texture, you can swap out 2 cups for pastry flour, but all-purpose works perfectly.
• 5 tsp baking powder: Our primary leavening agent to get those beautiful, domed tops. Make sure it’s fresh for the best rise!
• 1/2 tsp baking soda: A little helper to react with the acidity in the eggnog and give us an extra lift.
• 1 tsp salt: Crucial for balancing all the sweetness and making the flavors pop. Don’t skip it!
• 1 tsp ground nutmeg: The co-star of the show! That warm, aromatic spice is the soul of eggnog. For the absolute best flavor, try grating whole nutmeg seeds yourself—it’s a game-changer.
• 24 tbsp (1 1/2 cups) unsalted butter, softened: Yes, it’s a whole lot of butter, and that’s why these muffins are so luxuriously tender and rich. Unsalted lets us control the salt level. Pro Tip: Your butter is perfectly softened when you can press a finger into it easily and leave a slight indent.
• 1 cup granulated sugar: Sweetens the deal without overpowering the eggnog flavor.
• 4 large eggs: They bind everything together and add structure and richness.
• 2 tsp vanilla extract: The classic flavor enhancer that makes everything taste more like itself.
• 2 cups full-fat eggnog: The star of the show! Using full-fat eggnog gives the muffins their incredible moisture and signature flavor. For a non-dairy version, a rich, creamy oat or cashew nog works well.
• 1/2 cup chopped toasted pecans (optional): I highly recommend these for a wonderful crunch and toasty flavor. Walnuts are a great substitute!
• 1/2 tsp rum extract (optional): This is my chef’s secret for adding that boozy, festive warmth without any actual alcohol. A total flavor elevator!

For the Spiced Glaze:

• 4 cups powdered sugar: Creates that smooth, drizzle-able glaze we all love.
• 1/2 tsp ground nutmeg: Doubling down on the spice for a glaze that’s packed with flavor.
• Pinch of cinnamon (optional): For an extra layer of warm spice. Cardamom would also be lovely here!
• 2/3 cup eggnog: Thins our powdered sugar into a perfect glaze and adds another punch of flavor. You can use milk in a pinch, but you’ll lose a bit of that eggnog magic.

Let’s Bake: Step-by-Step to Muffin Heaven

Ready to make some magic? Follow these steps, and you’ll be a muffin master in no time. Remember, the key to tender muffins is a gentle hand—don’t overmix!

1. Preheat and Prep: Fire up your oven to 350°F (175°C). This is our muffin’s first warm welcome! Line two standard 12-cup muffin tins with your favorite paper liners or give the cups a generous greasing. This batter is generous, so we need a home for all of it!
2. Combine the Dry Goods: In a medium-sized bowl, grab your whisk and thoroughly combine the flour, baking powder, baking soda, salt, and that glorious teaspoon of nutmeg. Whisking now ensures the leavening agents are evenly distributed, so every muffin rises to its full potential. Set this bowl aside.
3. Cream the Butter & Sugar: In a large bowl (I use my stand mixer with the paddle attachment, but a hand mixer works great too), beat the softened butter and granulated sugar together on medium-high speed. We’re looking for a mixture that’s light in color and fluffy in texture. This usually takes about 3-4 minutes. This step is important because it incorporates air into the batter, which helps with the rise!
4. Incorporate the Eggs & Flavor: With the mixer on a lower speed, add the eggs one at a time, letting each one fully incorporate before adding the next. This prevents the batter from breaking or curdling. Now, scrape down the sides of the bowl and mix in the vanilla and the rum extract (if you’re using it). Your kitchen should already be smelling amazing.
5. The Alternating Game: Here’s the key step! With your mixer on low, add about one-third of your flour mixture to the butter and eggs. Mix until it’s just barely combined. Now, pour in half of the eggnog. Mix until it comes together. Repeat: another third of flour, the rest of the eggnog, and finally, the last third of flour. Mix until you no longer see streaks of dry flour, but stop immediately after that. A few lumps are totally fine—overmixing is the enemy of a soft muffin!
6. Fold in the Goodies: If you’re using the toasted pecans, now’s the time! Take a spatula and gently fold them into the batter until they’re evenly distributed.
7. Fill ‘Er Up: Using a large cookie scoop or a spoon, divide the batter evenly among your prepared muffin cups. I like to fill them about 3/4 of the way full. This is the perfect amount to get a nice, bakery-style dome.
8. Bake to Golden Perfection: Slide those muffin tins into your preheated oven and bake for 18-22 minutes. I like to rotate the pans halfway through for even baking. They’re done when the tops are springy to the touch and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
9. The All-Important Cool Down: This is the hardest part—waiting! Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Do not glaze warm muffins, or the glaze will just melt right off and create a puddle. Patience, my friend!
10. Whisk Together the Glaze: While the muffins are cooling, make your simple glaze. In a medium bowl, whisk together the powdered sugar, nutmeg, and optional cinnamon. Gradually whisk in the eggnog until you have a smooth, drizzle-able consistency. You want it thick enough to coat the back of a spoon but thin enough to drizzle off a whisk in a lovely ribbon.
11. The Grand Finale: Glaze! Once the muffins are completely cool, drizzle that spiced glaze over the top of each one. I like to go back and forth in a zig-zag pattern for a pretty look. Let the glaze set for a few minutes before serving.

How to Serve These Holiday Darlings

Presentation is part of the fun! I love serving these muffins on a big, rustic wooden board or a vintage cake stand for a real “wow” effect. They are absolutely perfect with a hot cup of coffee, a black tea, or a steaming mug of hot chocolate. They’re the undisputed champion of holiday brunches, but they also make a sublime afternoon snack. Honestly, is there ever a bad time for a spiced, glazed muffin? I think not.

Make Them Your Own: Delicious Variations

This recipe is wonderfully adaptable! Here are a few ways to mix it up:

• White Chocolate Cranberry: Fold in 1 cup of dried cranberries and 3/4 cup of white chocolate chips along with the pecans. The tart and sweet combo is incredible.
• Gingerbread Spice: Replace the nutmeg in the muffin and glaze with a tablespoon of gingerbread spice blend for a different kind of holiday warmth.
• Boozy Adult Version: Replace the rum extract with 2 tablespoons of actual dark rum or bourbon in the batter. For the glaze, use 1/3 cup eggnog and 1/3 cup of your chosen spirit.
• Nut-Free: Simply leave out the pecans! The muffins are still fantastic without them.
• Mini Muffins: Perfect for parties! Bake in mini muffin tins for 10-12 minutes. You’ll get about 48 adorable bite-sized treats.

Anna’s Chef Notes & Kitchen Stories

This recipe has been a work in progress for a few years. The first time I made them, I was so excited that I glazed them while they were still warm. It was a delicious, drippy, sugary mess! We had to eat them with forks, which my husband didn’t complain about, but I knew I could do better. I also learned the hard way that overmeasuring flour leads to dense muffins. That’s why I highly recommend using a kitchen scale for the flour—it’s a total game-changer for baking consistency.

These muffins also freeze like a dream. I let them cool completely, freeze them (unglazed) on a parchment-lined baking sheet, and then toss them all into a large freezer bag. When a craving hits, I just pull one out, let it thaw, and whip up a quick single-serving glaze. It’s like having a little bit of Christmas on demand, any day of the year.

Your Questions, Answered!

Q: My muffins turned out dense. What happened?
A: The most common culprit is overmixing the batter after adding the flour. Once you add the flour, mix only until the ingredients are *just* combined. Lumps are your friend! Also, make sure your baking powder is fresh. If it’s expired, it won’t provide the necessary lift.

Q: Can I make these muffins ahead of time?
A: Absolutely! You have two great options. 1) Bake the muffins and let them cool completely. Store them in an airtight container at room temperature for up to 2 days, then glaze them the day you plan to serve them. 2) Freeze the unglazed muffins for up to 3 months. Thaw and glaze when ready.

Q: My glaze is too thin/too thick. How can I fix it?
A> Glazes are easy to adjust! If it’s too thin and runny, whisk in more powdered sugar, a tablespoon at a time, until it thickens up. If it’s too thick and pasty, add more eggnog (or milk) a teaspoon at a time until it reaches a drizzle-able consistency.

Q: I can’t find eggnog! What can I use as a substitute?
A: Don’t worry! You can make a quick substitute by whisking together 2 cups of whole milk, 2 beaten eggs, 1/4 cup of sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of nutmeg. Gently heat it on the stove until it thickens slightly, then let it cool completely before using it in the recipe.

Nutritional Information (Per Muffin, Estimated)

Yield: 24 muffins
Calories: ~410
Fat: 19g
Saturated Fat: 11g
Carbohydrates: 56g
Sugar: 33g
Protein: 5g

Final Thoughts: Muffins That Taste Like Christmas Morning

These Eggnog Nutmeg Muffins are more than just a holiday recipe—they’re a tradition waiting to happen. Warm, spiced, and glazed with festive sweetness, they’re the kind of bake that fills your kitchen with laughter, joy, and that unmistakable “Christmas dancing” aroma.

Whether you’re making them for a cozy breakfast, wrapping them up as heartfelt gifts, or stashing a few in the freezer for surprise guests, these muffins are proof that holiday magic doesn’t have to be complicated. Just a carton of eggnog, a sprinkle of spice, and a little love baked right in. So pour yourself a mug of something warm, tie on that apron, and let these muffins become part of your family’s holiday story.