Christmas is slowly sneaking up on us, and I could not be more excited! I’ve already pulled out my Christmas tunes, picked out my (snail mail) cards, and started making my hand crafted gifts! So it should be no surprise that I’ve also been in the kitchen playing around with festive flavours!
I wanted to start the holiday season off with something versatile, and these muffins certainly fit the bill. Don’t wait for Christmas morning! These guys are perfect for festive brunches, afternoon teas, seasonal bake sales, and even dessert… Dave insisted on calling them cupcakes.
Have you started your Christmas preparations yet or do you wait closer to the day? Or do you celebrate something else entirely?
Vegan Eggnog Muffins
Recipe Type: breakfast/dessert
Makes: 12 muffins
- 3 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 4 tsp Baking Powder
- 3/4 tsp Ground Cinnamon
- 3/4 tsp Ground Nutmeg
- 1/2 tsp Salt
- 1 cup Vegan Eggnog (I used So Delicious Holiday Nog)
- 1/2 cup Grapeseed or Canola Oil
- 1/2 cup Non-Dairy Yogurt (I used coconut)
- 1 tsp Vanilla Extract
- 1/2 tsp Rum Extract
- 2 cup Powdered Sugar
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Rum Extract
- 3 – 4 tbsp Vegan Eggnog
to make the muffins:
Preheat oven to 400°F and line muffin tin with paper liners.
Whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.
Combine the eggnog, oil, yogurt, vanilla, and rum extract. Whisk together until smooth.
Make a well in the centre of your flour mixture and pour in the liquid. Gently fold the wet and dry ingredients together by hand (I like to use a rubber spatula for this). Stop mixing once there is no flour on the bottom of the bowl and no large pockets of flour remain. The batter will still be lumpy, do not overmix.
Evenly divide the batter between 12 muffin cups, and bake for 22 – 24 minutes, until an inserted toothpick comes out clean. Check early so to avoid overbaking.
Allow to cool in pan for 5 minutes before transferring to a cooking rack. Glaze when still warm.
to make the glaze:
Whisk together the sugar, cinnamon, and nutmeg. Add the rum extract and 3 tablespoons of eggnog. Whisk until combined and smooth, gradually mixing in additional eggnog if needed (the glaze should be thick enough so it sticks to the muffin and doesn’t drip off).
Store in an air tight container for upto 5 days.