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Oatmeal Eggnog Muffins

Get into the holiday spirit with these amazing, tender and moist Oatmeal Eggnog Muffins! They’re a great make-ahead Christmas breakfast.

Oatmeal eggnog muffins on parchment paper.


Eggnog is still in, right? Or am I two weeks too late? Even so. I’m celebrating Christmas today so Eggnog is totally in!

We are going to dive into these oatmeal eggnog muffins in a couple of hours. After that, we are going to take an eating-break, and later we will stuff our faces with everything under the sun. I have the slow cooker on, two ovens, three stove top burners… everything and everyone is working overtime today. As they should.

It’s going to be a fun day with family and friends and I am really looking forward to it. If you need me, I will either be in the kitchen, or at the table satisfying my inner fat kid.

That’s why I made these muffins on the light side of things. Balance is the key to my game. 😉

Oatmeal eggnog muffins in cupcake wrappers.

These Eggnog Muffins are really, really good. I was kind of surprised because I am not a fan of Eggnog, but Eggnog in muffins is a great idea! They are a bit spicy, they are also very sweet, and they smell wonderful. Serve these with a side of milk and enjoy!

Now I’m going to go back into that kitchen and see what else I need to taste… 🙂

To those celebrating today, Merry Christmas! Christ is Born!

Честит Божик! Христос се Роди!

Oatmeal eggnog muffins on a sheet of parchment paper.


Oatmeal Eggnog Muffins | |

Oatmeal Eggnog Muffins

Katerina | Diethood
These tender and moist oatmeal eggnog muffins are just the breakfast to get you into the holiday spirit!
4.20 from 5 votes
Servings : 12
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 20 minutes
Total Time 1 hour 10 minutes


  • 1 cup rolled oats
  • 1 cup eggnog
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 eggs
  • 1 teaspoon vanilla
  • ¼ teaspoon rum extract
  • 1/3 cup brown sugar
  • 1/3 cup vegetable oil
  • Turbinado Sugar


  • Preheat oven to 400.
  • Line two standard 6-cavity muffin pans with paper cups and spray each cup with a nonstick spray. You can also use a 12-cavity cupcake pan.
  • Place the oats and eggnog in a bowl and let stand for 20 minutes.
  • Sift together the flour, baking powder, baking soda, salt, and cinnamon.
  • In a separate bowl, lightly beat the eggs.
  • Stir the eggs into the eggnog mixture; mix in the vanilla, rum, brown sugar, and vegetable oil.
  • Pour the eggnog mixture into the flour mixture and stir just until combined. Do not overmix.
  • Divide the batter evenly among the prepared muffin cups, sprinkling turbinado sugar on top of each muffin.
  • Bake for 15 to 20 minutes.
  • Let cool for 5 minutes before turning them out onto a cooling rack.


Serving: 1 muffin | Calories: 169 kcal | Carbohydrates: 20 g | Protein: 3 g | Fat: 8 g | Saturated Fat: 5 g | Cholesterol: 39 mg | Sodium: 141 mg | Potassium: 105 mg | Fiber: 1 g | Sugar: 7 g | Vitamin A: 85 IU | Vitamin C: 0.3 mg | Calcium: 51 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Breakfast/Brunch
Cuisine: American
Keyword: eggnog muffins, muffins recipes
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28 comments on “Oatmeal Eggnog Muffins”

  1. Easy and quick to make. I liked them, however I didn’t taste the eggnog at all and I used good full fat eggnog.

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