Spiced Rum Eggnog Muffins

Whisking Wolf
by Whisking Wolf
12 servings
28 min

Transform your favorite holiday cocktail into Spiced Rum Eggnog Muffins. Light, fluffy and spiked with rum, eggnog muffins are everything you love about booze and baked goods. Made from scratch then coated with an eggnog glaze, these muffins are a great way to spread Christmas cheer well into the new year.

The worst part of every day is when the alarm clock goes off. It’s not that I mind getting up for work, the problem is having my dreams of Jason Momoa constantly cut short. Especially when I pop Ambien just to have more me-time with Momoa’s muscles.

And his Aquaman tattoos. Good Lord, I love those tattoos.

In a rare break from the norm, today I shall refrain from whining about my curtailed fantasy time with Jason. It’s an extra special day. No, I didn’t dream about Johnny Depp instead; it’s finally January 1st. A day to look forward to waking up early just to give 2020 the middle finger it deserves.

Flipping off the year of Covid calls for a cocktail. Yes, I just crawled out of bed but there’s spiked eggnog in the refrigerator that’s calling my name. Like Momoa does in my fantasies. And when I hear my name being called by alcohol or a hunky man, I always answer.

Homemade eggnog is awesome because it tastes like a boozy milkshake and can be substituted for milk in pretty much any recipe. Since it’s breakfast time, I’m splashing some in a batch of muffins then doubling down on the deliciousness with an eggnog glaze.

Light, fluffy and spiked with rum, eggnog muffins are everything you love about booze and baked goods. Plus it’s just fun to toast the new year with a rum-filled muffin. Cheers to 2021, cheers to your health and happiness, and cheers to Jason Momoa.

Recipe details
  • 12  servings
  • Prep time: 15 Minutes Cook time: 13 Minutes Total time: 28 min
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Spiced Rum Eggnog (serves 8)
  • 6 large eggs
  • 3/4 cup granulated sugar
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1 tsp vanilla pure
  • 3/4 cup spiced rum
  • 2 cups whole milk
  • 1 1/2 cups heavy cream
Eggnog Muffins
  • 2 cups all-purpose flour unbleached
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup spiced rum eggnog room temperature
  • 1/2 cup unsalted butter melted and cooled to room temperature
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
Eggnog Glaze
  • 3/4 cup powdered sugar
  • 1 Tbsp spiced rum eggnog
Spiced Rum Eggnog
Add eggs to a blender and blend on medium speed until pale and frothy, approximately 1 minute.
Add sugar and blend on medium speed until evenly combined, approximately 1 minute.
Add remaining eggnog ingredients and blend on medium speed until combined, approximately 15 seconds.
Chill in the refrigerator for 1 hour before serving so flavors can set up.
Store leftover eggnog in an airtight container in the refrigerator up to 3 days.
Eggnog Muffins
Preheat oven to 400 degrees. Line a standard muffin tin with paper liners and set aside.
In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon and nutmeg.
In a separate bowl, whisk together eggnog, butter, eggs and vanilla until combined.
Add the dry ingredients to the wet, gently stirring with a wooden spoon until just combined. Take care to avoid overmixing.
Distribute batter evenly among 12 muffin liners.
Bake for 13 to 15 minutes or until muffins are golden brown and a tester placed in the center comes out clean. Take care to avoid overbaking.
Cool muffins in the pan for 5 minutes then remove and cool to room temperature on a wire rack. Cool completely before topping with glaze.
Eggnog Glaze
Combine powdered sugar and eggnog in a small mixing bowl, stirring until smooth. Note: Glaze will be thick. For a thinner glaze, add eggnog one teaspoon at a time and stir until desired consistency is reached.
Drizzle glaze over muffin tops and enjoy.
Muffins can be stored at room temperature up to 3 days in an airtight container or frozen up to 2 months.
  • For best results, the eggs, melted butter and eggnog all need to be at room temperature before making muffins.
  • Since friends don’t let friends drink eggnog that came from a carton, I’ve included my recipe for homemade eggnog. This recipe makes enough for these eggnog muffins plus plenty extra to toast the end of 2020.
Whisking Wolf
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