These delicious Eggnog Muffins are lightly sweet and packed with festive flavors, and also made healthier with whole wheat flour and protein-packed Greek yogurt.
Did you know that one serving of milk, cheese or yogurt provides 8 grams of high-quality protein and a powerful package of 9 essential nutrients. Experts (like yours truly) recommend 3 servings of low fat dairy foods every day which not only provides protein but also bone-building calcium as well.
When the American Dairy Association and Dairy Council (ADADC) asked me to create a healthier recipe using one or more low fat dairy products, my head was filled with so many ideas. Naturally, my first thought was to use Greek yogurt but I also wanted to make this recipe festive, and what' amore festive than eggnog?
It's really important to me that I work with companies and brands that not only offer quality products, but also those that give back to the community.
If you re looking for some more delicious, eggnog recipes, you need to try this Skinny Peppermint Eggnog and these yummy Gluten Free Eggnog Scones. These would all be even tastier with some Apple Chai Latte, Low Carb Bulletproof Hot Chocolate or this Chamomile Latte!
Why You Should Make Thee Eggnog Muffins
I have always loved to bake, not just around the holidays. What I really love is to make treats, breads and muffins lighter by using a few simple substitutions.
When people ask me what I do to lighten up my baked goods, I always say the same two words…. GREEK YOGURT!
I know, you've heard me talk about my love affair with Greek yogurt for years now (since I wrote The Greek Yogurt Cookbook a few years ago) and it still holds true today.
These yummy eggnog muffins contain just a few simple ingredients that can easily be found in your grocery store. They will be ready in 30 minutes and freeze very well to save for those busy mornings.
- White whole wheat flour - This contains more fiber than whole wheat flour because it contains the wheat germ and the fiber-rich bran. It's a great, lighter alternative to all purpose flour.
- Unrefined sugar - This can be whatever sugar you have in the house. I like to use unrefined sugar because it's minimally processed and contains some nutrients. You can use maple syrup, honey, coconut sugar, or even try a sugar free alternative such as Monk fruit.
- Plain Greek yogurt - I love baking with Greek yogurt for its added protein. It also makes a really moist muffin too.
- Egg nog - You can use homemade eggnog like my Skinny Peppermint Eggnog or buy one from the grocery store.
- Vanilla extract - I use pure vanilla extract which doesn’t contain any artificial flavors or additives, it’s just pure vanilla made from alcohol. I use this one.
- Butter - I always use 100% grass fed, organic unsalted butter which just plain old tastes better!
- Powdered sugar - A powdered sugar substitute (sugar free) or an unrefined powdered sugar would both work great in this recipe.
This whole recipe only requires 1 cup of eggnog so if you are lucky enough to have some eggnog leftover, save some to make these muffins. If not you can easily buy some from the grocery store.
These muffins freeze really well, even with the glaze on them. I like to wrap them in parchment paper and place in a plastic bag or airtight container and freeze for up to 3 months.
These muffins are also delicious without the glaze if you want to eat them plain. Both ways, these eggnog muffins are fantastic with a cup of tea or coffee.
Check out these handsome, milk-mustache-wearing little elves...
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- 2 ¼ cup white whole wheat flour
- ½ cup unrefined sugar
- 2 teaspoons baking powder
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ cup low fat plain Greek yogurt
- 1 cup low fat egg nog
- 1 teaspoon pure vanilla extract
- ½ cup butter melted
- ¼ cup powdered sugar
- 2 tablespoons Greek yogurt
- nutmeg for sprinkling on top
- Preheat oven to 375 degrees.
- Gently grease muffin tins or line them with muffin cups.
- In a medium bowl, mix together the flour, sugar, baking powder, nutmeg and cinnamon.
- In a separate bowl, beat together the Greek yogurt, egg nog, vanilla and melted butter.
- Add the wet ingredients to dry and stir to combine.
- Pour batter into prepared muffin tins and bake for 25 minutes or until toothpick placed in the center of muffin comes out dry.
- Allow to cool in muffin tins for a few minutes before placing on a wire rack.
- Prepare glaze by mixing powdered sugar and Greek yogurt in a small bowl until smooth.
- Pour glaze on top of each muffin. Gently sprinkle with nutmeg.
- Store in an airtight container in the refrigerator for 3-4 days.