How to Make Eggnog Muffins with Eggnog Glaze by Coffeehouse Mystery author Cleo Coyle

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Today's Glazed Eggnog Muffin recipe is actually the second eggnog muffin that I've shared with my readers. The first was and Eggnog Crumb Muffin, which was published in the recipe section of HOLIDAY BUZZ, last year's Top-10 New York Times Bestselling entry in my Coffeehouse Mystery series.

See the recipe pictured below...




Eggnog Crumb Muffins from Holiday Buzz: A Coffeehouse Mystery

http://www.coffeehousemysteries.com/userfiles/file/Holiday-Buzz-Recipes_Cleo-Coyle.pdf
To see the many festive recipes
featured in Holiday Buzz,
click here.

Last year's crumb muffin was a tasty "from scratch" version. Today's muffin recipe is a quick-and-easy large batch recipe with a cake mix starter and a delicious eggnog glaze. It's just as tender and tasty as the scratch version and just as eggnoggy (yes, I made up that word).

Both muffins are delicious and festive. Whichever way you make them, I hope you will bake them with love and eat them with (holiday) joy!

~ Cleo




Cleo Coyle, baker of
"eggnoggy" muffins is author
 of The Coffeehouse Mysteries
Cleo Coyle's
Eggnog Muffins


IHoliday Buzz, I describe these muffins and how they came about...

During her years raising her daughter alone in New Jersey, my amateur sleuth, Greenwich Village coffeehouse manager Clare Cosi, created this easy "cake mix" recipe for her In the Kitchen with Clare column. The recipe produces tender and delicious breakfast or coffee break treats with the seasonal flavors of eggnog, nutmeg, and (if you like) even a spirited splash of rum. The eggnog glaze puts a lovely finish on each muffin, boosting the flavor while dressing them up for your Season's eatings. Enjoy! ~ Cleo 


For a free PDF of this recipe that you can print, save, or share, click here


Makes 24 muffins

One Yellow Cake Mix (Butter Recipe)

1-1/2 cups Eggnog

1/2 cup (1 stick) unsalted butter, softened

3 large eggs, lightly beaten with fork

1-1/2 teaspoon ground nutmeg

1/4 teaspoon table salt

1 teaspoon vanilla

Optional addition: 1 tsp. rum extract or 1 Tbsp. dark rum 

Directions: Using an electric mixer, blend eggnog, butter, eggs, salt, vanilla, (and rum, if adding) in a large bowl. Once blended, add the cake mix and beat at medium speed for 3 to 4 minutes. Line muffin tins with paper liners, divide batter among them. Bake for 20 minutes in a well-preheated 350° F oven. Muffins are done when a toothpick inserted into the center of a test muffin comes out with no wet batter clinging to it. Remove from oven. Allow to cool and dip tops into eggnog glaze (as shown below). 

Cleo's Eggnog Glaze

In a saucepan warm 1/2 cup eggnog and 4 tablespoons butter (1/2 stick) over low heat. Do not allow this mixture to boil! If it does, you may get a scorched taste in your glaze. When butter is just melted, stir in (about) 3-1/2 cups sifted confectioners’ sugar. I also like to add in 1/2 teaspoon rum extract. If you really like rum, you may want to increase this amount; if you dislike rum, leave out the extract. 


Keep stirring until the sugar is melted and a smooth glaze forms. If you did not sift the sugar, you may need to whisk the glaze to smooth out any clumping. If the gaze seems too loose, add more confectioners’ sugar, if it’s too thick, spoon in a bit more eggnog until you get the consistency you like. Test on a plate. The glaze should drizzle easily off the spoon but harden fairly quickly once it cools on the plate. 


Dip the tops of each muffin into the glaze as shown in my photos. Remember that the glaze is hot! So watch your fingers. Finish with an optional sprinkling of Nutmeg Sugar before the glaze hardens.

NUTMEG SUGAR: Whisk together 1/4 cup granulated sugar and ½ teaspoon nutmeg. Sprinkle over freshly glazed eggnog muffins.





Eat with joy!
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me now, Cleo (aka Alice). 
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