Soft, fluffy and moist Eggnog Muffins with a marbled chocolate swirl for a festive touch. Made with your favorite eggnog and only two bowls, they come together fast and always wow a crowd.
Sometimes I think I wish someone would love me as much as I love morning pastries. They’re second only to the first cup of coffee of the day, and the best part is that you can bake the fluffiest, most tender, most comforting treat using whatever is in season. I used my Thanksgiving cranberry sauce to make these Filled Cranberry Orange Scones, and my very first eggnog carton of the season to make these muffins.
This is a very easy recipe, you can make it first thing in the morning, or even make the batter the night before for a Bakery style muffins.
Key Ingredients
The complete recipe is at the bottom of this post in the recipe card, here is a quick recap of the ingredients including substitutions when possible.
- Eggnog. The star of the show and the source of moisture in this recipe. Eggnog is silky, rich, in cream and egg yolks (every recipe has its own formula) which means it adds not only moisture but also tenderness (from the fat), and sweetness. Use any brand, but keep in mind that the muffins will taste like the eggnog, so use a brand (or a recipe ) you enjoy drinking.
- All-purpose flour. I used unbleached all-purpose flour, it does not have an after taste like some bleached flour has, and it absorbs and maintains the moisture efficiently.
- Melted Butter. Most times I like to use oil for muffins, because it extends the freshness, but this time I am sticking to butter to keep the indulging motive of this recipe. Use unsalted butter, and replace it with 1/2 cup of unflavored vegetable oil.
- Nutmeg. Or any other spice you like, and if you think the eggnog is spiced enough, skip it.
- Chocolate-Hazelnut Spread. I use Nutella, or Pan di Stelle. Eggnog is flavored with warm spices like nutmeg and cinnamon, the hazelnut is a great way to enhance the flavors and add another layer of depth. However, this is where you can have some fun, and use your leftovers cranberry sauce, or melted dark chocolate instead.
Make It
This is a two stage recipe, meaning you mix the dry ingredients in one bowl, the wet in another, then mix the two together. I added some step-by-step images for a visual cue, and please take a moment to read my tips, and tricks for best result in every bake.
- The ingredients (eggs and eggnog) should be at room temperature, and the butter should be melted until warm but not hot. (I like to melt it about 70%, then swirl the bowl so the remaining pieces melt from the residual heat.)
- Use a kitchen scale to measure the ingredients, it’s the best way to guarantee success and is often the difference between perfect bakes and baking fails.
- When mixing the wet ingredients into the flour mixture, do not over mix. Once the flour is hydrated, stop, even if you see lumps. A lumpy muffin batter is a good sign. Over mixing will deflate the batter and leave you with chewy, dense muffins.
- For bakery-style muffins, refrigerate the batter for 6–8 hours before baking. During this rest, the flour absorbs excess moisture, and the flavors have time to bond and develop a deeper flavor profile.
- Fill the muffin cups slightly over 3/4 full. Once you add the chocolate, the liners will be filled to the top.
- The chocolate spread stays mostly on top of the muffins, and during baking it naturally creates a marbled effect, so please don’t expect chunks of chocolate inside.
Yield and Store
This recipe makes 10-12 regular size muffins.
The muffins are best the first 24 hours. Store at room temperature for up to 48 hours in an airtight container, or freeze in a freeze bag for up to three weeks.
Moist and Fluffy Eggnog Chocolate Muffins
Ingredients
- 1 2/3 Cups (200g) AP Flour
- 1 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1/4 tsp Nutmeg
- 1 Cup Sugar
- 3/4 Cup (180ml) Full fat Eggnog
- 2 Large Eggs, at room temperature
- 1 Stick (113g) Unsalted butter, melted
- 1/2 Cup Hazelnut spread
Instructions
- Preheat oven to 350F and line a muffin pan with muffin liners.
- In a medium bowl sift together flour, baking powder, salt and ntemug add sugar and mix to incorporate.
- In a large measuring cup mix together the melted butter, eggs and eggnog.
- Pour the eggnog mix to the flour and mix just to combine, lumpy mixture is ok, do not over mix.
- Warm the chocolate hazelnut spread in the microwave for about 30 seconds.
- Pour batter into muffin tins slightly over 3/4 full, then drizzle one tablespoon of the chocolate spread.
- Use a knife or a took pick to swirl the hazelnut spread on top of the muffin batter.
- Bake for 18-24 minutes, or until a toothpick comes out from the center of the muffins with a few moist crumbs. Remove from the oven and allow 5 minutes to cool.
Notes
- Make sure all of the ingredients are at room temperature.
- The muffins will taste like the eggnog, so make sure it is a brand you enjoy drinking.
- The muffins are best the same day, and tend to lose their freshness after the first 24 hours. Store at room temperature in an airtight container for up to two days, or freeze in a freeze bag for up to three weeks.
- The muffins are sweet, and you can replace the chocolate paste with cranberry sauce.
