Holiday Eggnog Muffins Recipe

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Holiday Eggnog Muffins Recipe

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These moist goodies are sweet enough to be dessert. Eggnog and pineapple may seem unusual together, but they blend wonderfully.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup eggnog
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/2 cup crushed pineapple, well drained
  • TOPPING:
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon

Directions

In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg; mix well. Beat in eggnog and vanilla. Combine the flour, baking powder, nutmeg and salt; add to creamed mixture just until moistened. Fold in pineapple.
Fill greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over muffins.
Bake at 400° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 9 muffins.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Holiday Eggnog Muffins in Country Woman Christmas Annual 2012, p33

Nutritional Facts

1 muffin: 199 calories, 7g fat (4g saturated fat), 45mg cholesterol, 129mg sodium, 32g carbohydrate (21g sugars, 1g fiber), 3g protein.

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup eggnog
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/2 cup crushed pineapple, well drained
  • TOPPING:
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  1. In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg; mix well. Beat in eggnog and vanilla. Combine the flour, baking powder, nutmeg and salt; add to creamed mixture just until moistened. Fold in pineapple.
  2. Fill greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over muffins.
  3. Bake at 400° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 9 muffins.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Holiday Eggnog Muffins in Country Woman Christmas Annual 2012, p33

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