Eggnog Muffins

"Very easy to prepare muffins. The eggnog gives these a very good flavor."
photo by Gigina photo by Gigina
photo by Gigina
photo by Gigina photo by Gigina
Ready In:
16 muffins




  • Combine dry ingredients in lg bowl.
  • In another bowl, mix egg, eggnog, and oil.
  • Stir wet ingredients into dry ingredients, just until moistened.
  • Fold in raisins and pecans.
  • Fill greased or lined muffin cups two thirds full.
  • Bake at 350* for 25 minutes. Cool for 5 minutes before removing from pan. Cool completely on a wire rack.

Questions & Replies

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  1. SUPER EASY TO MAKE. About the making: I used golden raisins (personal preference), fresh nutmeg (because it ROCKS), and sprinkled suger on top of the muffins before baking (I do that when making any muffin recipe- we like the crispy top). TASTEY. Subtle in flavor, you wouldn't expect these to be so addictive... but they are. They came out of the oven and into mouthes. The whole batch of 18 muffins were gone within an hour. Met all of my 5 star requirements. My family thanks you, Inez, for adding a new munchy to our Christmas day menu.
  2. light, eggnogy taste, very easy to make, yields 16 medium-sized muffins would make them again!
  3. I am eating one of these tasty morsels right now.They are very nice!I used vanilla eggnog and also added 1 tsp of vanilla extract to the batter.I omitted the salt.I toasted the pecans before I added them to the batter.It enhances the nuttiness.I also sprinkled the tops with cinnamon sugar mixture that I had left over from another recipe.These make a great tasting light and fluffy muffin.Thanks for posting!
  4. Oh my god, I loved these. I think I ate like 7 as soon as they got out of the oven. I excluded the golden raisins, but WOW. Definitely 5 stars.
  5. YUMMMMMMY!!! I made these during the week of Christmas. I loved the subtle eggnog and wonderful nutmeg flavor. The raisins and nuts were tasty additions. We ate them warm right out of the oven. Wonderful treat. Thanks Nurse Di.


  1. They were so beautiful.. as you can see from my photos, I made 6 giant-sz. muffins instead of 16 small ones..but we did not taste the eggnog at all, even though there was a good amount in them. They were a bit bland, not at all sweet, but moist, a good consistency and nice crunchy tops.
  2. These are WONDERFUL~ I cannot tell you HOW good the kitchen smelled when I opened the oven to check on these EASY to make holiday breakfast treats. I substituted walnuts for pecans (because I didn't want to pay the $ for the pecans) and omitted the raisins as my hubby isn't a raisin fan, but they came out GREAT! I am taking a abtch to work with me today for our pre-Thanksgiving party! Thanks!
  3. A great way to use up leftover eggnog from the holidays. I used Splenda instead of sugar and dried cherries instead of raisins. I was going to bring some to work, but the family gobbled them all down. A keeper!
  4. I've made these muffins twice now - the first time I messed up and forgot to add the oil until I'd already cooked one batch! The 2nd time I used butter instead of oil, upped the sugar a bit and added some Craisins - yum!!! Very tasty!


After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
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