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Eggnog Muffins Recipe

Eggnog Muffins Recipe

This scrumptious muffins are chock-full of pecans and raisins.—Susan Brown, Northglenn, Colorado
TOTAL TIME: Prep/Total Time: 30 min. YIELD:16 servings


  • 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


  • 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.

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

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Reviewed Dec. 13, 2015

"These were so delicious. I will be making these again! I agree with some of the reviewers about doubling the nutmeg. It was a little light otherwise."

Reviewed Dec. 14, 2014

"I usually double the nutmeg in the muffins to give them more flavor. They are easy to overbake because the tops don't get as brown as muffins usually do. Contrary to most muffins, they are even better the next day."

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."

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."

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"

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."

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."

Reviewed Oct. 26, 2011

"The kids don't care for raisins and nuts in muffins so I ended up making 2 batches of these muffins, one as written (very tasty) and one without raisins and pecans in mini muffin tins (made 48 at the same temp for 10-12 min) which the kids devoured."

Reviewed Feb. 10, 2011

"This recipe is very quick and easy and perfect for a rushed day. I made mini muffins instead of full sized and substituted dried cranberries for the raisins. Very good."

Reviewed Dec. 18, 2010

"I look forward to making these at Christmas every year. We think they're even better the next day after the flavors have blended."

Reviewed Jan. 9, 2008

"[quote user="pamelakaymela"]

These are yummy! I substituted fresh cranberries for the nuts and they turned out wonderfully, with a pretty touch of color.
That is a great Idea, Pamela!  These do look very good and festive during the holidays. "

Reviewed Jan. 9, 2008

"These are yummy! I substituted fresh cranberries for the nuts and they turned out wonderfully, with a pretty touch of color."

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