Eggnog Muffins


Eggnog MuffinsTis’ the season to be jolly… and drink eggnog!

Eggnog is a favorite holiday indulgence for me, especially when served with a little Captain Morgan Private Stock rum.

Eggnog and rum are the key ingredients in this very easy muffin recipe, along with golden raisins and freshly grated nutmeg. Top them with a little eggnog glaze and serve them Christmas morning or leave a few on a plate for Santa.


– Mary

Eggnog Muffins
Serves: 12 muffins
  • 2 cups flour
  • ⅔ cup sugar
  • 1 Tbsp. baking powder
  • ½ tsp salt
  • ¾ cup light eggnog
  • ½ cup rum (we recommend Captain Morgan Private Stock)
  • ½ cup golden raisins
  • 5 Tbsp. butter, melted
  • 1 large egg, beaten
  • ½ tsp. grated nutmeg (or ½ tsp. ground nutmeg)
  • GLAZE:
  • ¾ cup powdered sugar
  • 3 Tbsp. (approximately) light eggnog
  • ⅛ tsp. grated nutmeg (or ⅛ tsp. ground nutmeg)
  1. Preheat oven to 400 degrees.
  2. Combine the raisins and rum in a small bowl. Set aside for 10 minutes.
  3. Meanwhile, stir together the flour, sugar, baking powder and salt in a medium bowl.
  4. Stir in the beaten egg, eggnog, rum, raisins, melted butter and nutmeg.
  5. Scoop batter into 12 paper lined muffin cups.
  6. Bake for 18-20 minutes until muffins are light brown and a toothpick inserted in the center of a muffin comes out clean.
  7. While the muffins are cooling, stir together the powdered sugar and just enough eggnog to make a thick glaze. Stir in ⅛ tsp. nutmeg.
  8. Spread the glaze over each muffin and serve.

Merry Christmas!

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