Best 3 Eggnog Rum Muffins Recipes

Indulge in the delightful harmony of flavors with our eggnog rum muffins, a festive treat that combines the warmth of holiday spices with the richness of eggnog and the subtle kick of rum. These muffins are not just ordinary pastries; they are a celebration of the holiday season, a comforting embrace in muffin form. Each bite offers a burst of joy, with a tender crumb, a symphony of spices like nutmeg, cinnamon, and ginger, and a hint of rum that adds a touch of sophistication. These eggnog rum muffins are perfect for cozy mornings, holiday gatherings, or as a thoughtful gift for loved ones. Embrace the holiday spirit with this delectable treat, and let the flavors transport you to a realm of festive cheer.

In addition to the classic eggnog rum muffins, the article also features variations to cater to different preferences. For those who prefer a boozy treat, the spiked eggnog rum muffins are a delightful option, with an extra splash of rum that adds a delightful warmth. If you're looking for a gluten-free alternative, the gluten-free eggnog rum muffins offer the same delicious flavors without compromising on texture. And for those who love a touch of sweetness, the eggnog rum muffins with streusel topping are a heavenly indulgence, with a crunchy, cinnamon-sugar topping that takes the muffins to a whole new level of decadence.

Let's cook with our recipes!

EGGNOG (SPIKED WITH RUM)

Eggnog (Spiked with Rum) image

I was really never a fan of eggnog... until a friend gave me this proven recipe. It's simply the best! It's rich and creamy, just like melted vanilla ice cream. This makes almost a gallon and packs a punch... so drink responsibly.

Provided by Donna Fair

Categories Drinks Recipes Eggnog Recipes

Time 8h15m

Yield 16

Number Of Ingredients 6

Ingredients

12 eggs, separated
3 cups white sugar, divided
16 fluid ounces dark rum (such as Captain Morgan® Spiced Rum)
1 teaspoon ground nutmeg
2 cups heavy whipping cream
1 quart half-and-half

Steps:

Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."
Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form. Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined. Pour into lidded jars or containers, refrigerate, and shake before serving.

Nutrition Facts : Calories 444.7 calories, Carbohydrate 41.3 g, Cholesterol 202.5 mg, Fat 21.7 g, Protein 7.1 g, SaturatedFat 12.4 g, Sodium 88.8 mg, Sugar 37.9 g

CRANBERRY-EGGNOG MUFFINS

Cranberry-Eggnog Muffins image

Provided by Food Network Kitchen

Time 1h

Yield 12 muffins

Number Of Ingredients 17

Ingredients

Cooking spray
1 cup dried cranberries, roughly chopped
1/2 cup rum or apple juice
2 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup packed light brown sugar
1/2 teaspoon salt
1 stick unsalted butter, melted
1 1/2 cups eggnog
2 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/2 sticks unsalted butter, melted
3/4 teaspoon salt
1 1/4 cups packed light brown sugar

Steps:

Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.
Whisk the flour, baking powder, brown sugar and salt in a medium bowl.
Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.) Fold in the cranberries. Divide the batter evenly among the muffin cups.
Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter.
Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack.

EGGNOG MUFFINS

Eggnog Muffins image

This scrumptious muffins are chock-full of pecans and raisins.-Susan Brown, Northglenn, Colorado

Provided by Taste of Home

Categories Snacks

Time 30m

Yield 16 muffins.

Number Of Ingredients 10

Ingredients

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

Steps:

Preheat oven to 350°. 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. , Bake until a toothpick comes out clean, 20-25 minutes. Cool for 5 minutes in pan; remove from pans and cool completely on wire racks.

Nutrition Facts : Calories 252 calories, Fat 12g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 169mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

For a richer flavor, use dark rum instead of light rum.
If you don't have eggnog, you can substitute milk or half-and-half.
Feel free to add other spices to the batter, such as cinnamon, nutmeg, or ginger.
For a sweeter muffin, add 1/2 cup of sugar to the batter.
If you want a muffin with a crispy top, sprinkle some turbinado sugar on top before baking.
Serve the muffins warm with butter or cream cheese.

Conclusion:

These eggnog rum muffins are a delicious and festive way to enjoy the holiday season. They're perfect for breakfast, brunch, or a snack. With their moist texture, rich flavor, and hint of rum, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these eggnog rum muffins a try.