Bursting with the warm spices, the zesty kick of orange, and the creamy richness of eggnog, these muffins are the perfect treat for a cozy holiday morning.

The best part about these muffins lies in the crispy, golden layer formed on the actual muffin, not just the top. That crispy layer is usually ripped clean off when baking with muffin wrapper, but by using ceramic muffin tins there’s no need for muffin wrappers. 

Each muffin bakes evenly and pops out effortlessly so say goodbye to the fuss and hello to more muffin crust!

My muffin tins are a part of the 8 piece ceramic bakeware set from Larder and Vine in the color Limoncello. I recommend this set to anyone looking for compact storage in the kitchen, because it was designed to save space.

All 8 pieces in the set are stackable into one full stack, so you can just pull out the stack whenever it’s baking time. Use my code ‘breakthru’ for a 20% discount on your entire order at Larder and Vine.

Ingredients for orange spiced eggnog muffins

Gather a few basic ingredients, grab the eggnog, and let’s get to baking!

  • Flour
  • Baking powder
  • Baking soda
  • Nutmeg
  • Cardamom
  • Cinnamon
  • Brown sugar
  • Salt
  • Eggnog
  • Orange juice
  • Orange zest
  • Eggs
  • Vegetable oil
  • Butter
  • Powdered sugar

How to make orange spiced eggnog muffins

  1. Prepare dry ingredients:
  • In a bowl, combine flour, baking powder, baking soda, nutmeg, cardamom, cinnamon, brown sugar, and salt.
  1. Mix wet ingredients:
  • In another bowl, whisk together eggnog, orange juice, orange zest, egg, egg yolk, vegetable oil, and melted butter.
  1. Combine wet and dry ingredients:
  • Gently fold dry ingredients into wet ingredients until just combined.
  1. Rest and bake:
  • Cover and refrigerate the batter for 1 hour.
  • Preheat oven to 400°F (200°C). Fill muffin cavities 3/4 full. Bake for 7 minutes.
  • Reduce temperature to 350°F (175°C) and bake for an additional 13 minutes or until a toothpick comes out clean.
  1. Prepare and drizzle glaze:
  • Mix powdered sugar, eggnog, and nutmeg to create the glaze. Let the muffins cool completely before drizzling the glaze generously. Enjoy!

The silicone trivets I’m using are from Larder and Vine and they are dishwasher safe and suitable for heat up to 450°. Oh, and the way they match my pans, I’m obsessed!

Can I skip the resting step?

While it enhances the flavors, you can bake them immediately. However, allowing the batter to rest intensifies the muffins’ taste and texture.

What can I substitute for eggnog if I don’t have any on hand?

You can replace it with an equal amount of buttermilk for a tangy twist. Alternatively, whole milk works well to maintain the muffins’ moisture and texture. Create your own eggnog-inspired substitute by combining whole milk with a pinch of nutmeg, cinnamon, and a dash of vanilla extract. This makeshift eggnog blend will infuse your muffins with that signature holiday taste.

Any alternatives for the orange zest and juice?

If orange isn’t your preferred citrus flavor, consider using lemon zest and juice instead. The bright and zesty notes of lemon will still provide a delightful contrast to the spiced eggnog base, ensuring a burst of freshness in every bite.

Orange Spiced Eggnog Muffins Recipe

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Bursting with the warm spices, the zesty kick of orange, and the creamy richness of eggnog, these muffins are the perfect treat for a cozy holiday morning.
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Dessert
Servings 12 servings

Equipment

Ingredients
  

Orange spiced eggnog muffins:

  • 2 ½ cups flour
  • 2 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp nutmeg
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1 cup brown sugar
  • ½ tsp salt
  • 1 cup eggnog
  • ¼ cup orange juice
  • 1 tbsp orange zest
  • 1 egg + 1 egg yolk
  • ¼ cup vegetable oil
  • 2 tbsp butter melted

Glaze:

  • 1 cup powdered sugar
  • 3 tbsp eggnog
  • ¼ tsp nutmeg

Instructions
 

  • In a bowl, combine flour, baking powder, baking soda, nutmeg, cardamom, cinnamon, brown sugar, and salt.
  • In another bowl, whisk together eggnog, orange juice, orange zest, egg, egg yolk, vegetable oil, and melted butter. Gently fold dry ingredients into wet ingredients until just combined. Cover and refrigerate the batter for 1 hour.
  • Preheat the oven to 400°F (200°C). Fill muffin cavities 3/4 full and bake for 7 minutes. Reduce temperature to 350°F (175°C) and bake for an additional 13 minutes or until a toothpick comes out clean.
  • Mix powdered sugar, eggnog, and nutmeg to create the glaze. Let muffins cool completely before drizzling the glaze generously. Enjoy!

Notes

  • For a muffin texture that’s light and fluffy, ensure your dry ingredients are well-sifted. This step helps create a smoother batter, leading to a more consistent and delightful crumb.
  • When combining the wet and dry ingredients, resist the temptation to overmix. Stop stirring as soon as the ingredients are barely combined to avoid overdeveloping the gluten, resulting in tender, melt in your mouth muffins.
  • When incorporating orange zest into the batter, use a fine grater for the perfect zest texture. The fine zest not only enhances the citrusy flavor but also distributes evenly, ensuring each bite is infused with delightful orange notes.
Did you make this recipe?Leave a comment and recipe rating below and tag @breakthrukitchen on instagram!

For more recipes using the Larder and Vine 8 piece ceramic bakeware set, check out my three cheese lasagna recipe.