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Mini Eggnog Doughnut Muffins

Recipe from Two Peas and Their Pod

Servings: 48 mini muffins or 12 regular muffins

Ingredients

For the muffins:

  • 1/4 cup butter at room temperature
  • 1/4 cup canola oil
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2 large eggs
  • 2 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoons ground nutmeg
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup eggnog

For the Glaze:

  • 2 tablespoons butter melted
  • 1 1/2 cups confectioners’ sugar sifted
  • 1/2 cup eggnog
  • 3/4 teaspoon vanilla
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg

Instructions

  • 1. Preheat the oven to 350°F. Lightly grease 2 mini muffin pans or 1 regular muffin pan. Set aside.
  • 2. In a large bowl, using a mixer, cream together the butter, canola oil, and sugars till smooth. Add the eggs, beating to combine.
  • 3. In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, salt, and vanilla.
  • 4. Add the dry ingredients into the butter mixture alternately with the eggnog, beginning and ending with the flour and making sure everything is thoroughly combined.
  • 5. Spoon the batter evenly into the prepared pans, filling the cups nearly full. Bake the muffins for 10-12 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Remove muffins from the oven, and let them cool for a couple of minutes.
  • 6. To make the glaze, combine butter, sugar, eggnog, vanilla, cinnamon, and nutmeg in a large bowl. Whisk until smooth. Dip the tops of each muffin into the glaze and let cool on a wire cooling rack until glaze sets up.