I created this recipe after seeing Ice Cream Bread on thekitchn.com. I figured if one could make that bread using ice cream, then why not use eggnog in place of ice cream- it’s eggs, sugar, and milk too. These little muffins are a breeze to make and a serendipitous discovery as well. Have you ever had a French Cruller? Well, let’s just say this is Muffin meets French Cruller. The texture is fantastic and the flavor is clearly Eggnog. The Eggnog Icing is a must so that you are set for an easy and delectable muffin with your morning coffee or afternoon tea. Simple for the little ones to join in and make too.
Eggnog Muffins
1 1/2 cups self-rising flour**
2 cups regular eggnog, not lite or lowfat
In a large liquid measuring cup, measure 2 cups eggnog. Add flour and whisk until well blended. Pour evenly into a well greased regular muffin tin. Bake in 350 degree oven for 12-13 minutes or until toothpick comes out clean. Drizzle with Eggnog Icing. Makes 12 muffins.
Eggnog Icing
1/2 cup powdered sugar
2 1/2 tsp. eggnog
fresh ground nutmeg for sprinkling, optional
Mix well. Will be thick. Drizzle over muffins. Sprinkle each with a little nutmeg if desired.
**If you do not have self-rising flour, for every one cup of all purpose flour add 1 1/2 tsp. baking powder and 1/2 tsp. salt. Whisk well.
Note- I made the first batch of muffins in cupcake liners and felt they were a bit difficult to release from the paper. I suggest you bake these directly in a well greased muffin tin. After removing from oven, run a knife around each muffin to remove from pan.
Can also be baked up in one dozen greased, 4 ounce jelly Mason Jars in 18 minutes! To go made nice.
Come back tomorrow for Day 9.
Robin Sue
9 Comments
Okay, dilemma on what treat to bring to our daughter's piano recital has been solved! This recipe is simple and seasonal! Thanks!
Sharon
You can't get any easier than this! I'm off to buy some eggnog . . .
Thanks for the tip on self-rising flour. I have always wondered if it really worked well. Muffins look delish!
Oh wow – is that it? Eggnog and Flour! So simple and yummy!
Hope you are having a happy holiday season!
I'm wishing I liked egg nog, because this texture sounds really interesting. Have you seen the pumpkin flavored egg nogs that are in the stores now?
I have never tried eggnog, mainly since I don't like ice cream-knowing the same ingredients are prominent in both. Love milk, hate ice cream. I may have to pick up a small carton to try these tho…
Robin Sue, we're friends, right?! Because we're friends I'm willing to be a guinea pig. I think you should mail me some of these muffins to see how well they travel. You need to send me atleast three separate batches so I can tell you for sure if they do or do not travel well.
~ingrid
Can someone tell me what I did wrong? Flavor is great, but muffin is more like an overcooked custard. Made a second batch and same thing. Will they be different after they cool?
Anon- When I heard you were having trouble I quickly made another batch of these this morning- yes I actually had eggnog in the fridge! I think you are not cooking them long enough- be sure to bake until the toothpick comes out clean. I did mine in 4 ounce mason jars this morning and they took 18 minutes, since it was glass. They cooked much quicker in the paper liners but stuck to them, so best to bake in greased muffin tins or in jars as I just did! Best wishes- happy baking!