Eggnog Muffins Recipe
Eggnog Muffins Recipe photo by Taste of Home
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 16 servings

Ingredients

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 egg
  • 1-3/4 cups eggnog
  • 1/2 cup canola oil
  • 1/2 cup golden raisins
  • 1/2 cup chopped pecans

Nutritional Facts

1 serving (1 each) equals 252 calories, 12 g fat (2 g saturated fat), 30 mg cholesterol, 169 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil; stir into dry ingredients just until moistened. Fold in raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full.
  2. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 16 muffins.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Muffins in Taste of Home December/January 2001, p13

Nutritional Facts

1 serving (1 each) equals 252 calories, 12 g fat (2 g saturated fat), 30 mg cholesterol, 169 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Eggnog Muffins

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 14, 2013

"I made these for a catering event. They were good, but I may have overbaked them (since I was multi-tasking!). They seemed a little dry. So, I will try them again and bake them for a little less time."

MY REVIEW
Reviewed Jul. 23, 2013

"This wasn't what I expected. I wanted more of the creamy flavor along with the spices. It was under-flavored."

MY REVIEW
Reviewed Jan. 2, 2013

"I followed the recipe using my own eggnog. The muffins were dense and poor tasting. I would never make this again"

MY REVIEW
Reviewed Jan. 1, 2012

"My husband said these were the best muffins he's had in a long time. I had to use dates instead of raisins because I was out, and I substituted 1/4 c Splenda brown sugar instead of the sugar plus added 1/3 c nonfat dry milk and 1/2 t baking soda to the dry ingredients. They baked in a little less time but they are as tall as the ones in the picture. No one would guess they were reduced sugar."

MY REVIEW
Reviewed Dec. 14, 2011

"Used frozen cranberries for the raisins and walnuts for the pecans - tossed both in 1/4 cup flour (to prevent sinking) before folding them into the batter."

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