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Eggnog Muffins
Course: Breakfast, brunch
Servings: 24 muffins
Author: Lauren Kelly Nutrition
  • Muffins:
  • 2 1/4 cup whole wheat flour
  • 1/2 cup unrefined sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 cup low fat plain Greek yogurt
  • 1 cup low fat egg nog
  • 1 teaspoon pure vanilla extract
  • 1/2 cup butter melted
  • Glaze:
  • 1/4 cup powdered sugar
  • 2 tablespoons Greek yogurt
  • nutmeg for sprinkling on top
  1. Preheat oven to 375 degrees.
  2. Gently grease muffin tins or line them with muffin cups.
  3. In a medium bowl, mix together the flour, sugar, baking powder, nutmeg and cinnamon.
  4. In a separate bowl, beat together the Greek yogurt, egg nog, vanilla and melted butter.
  5. Add the wet ingredients to dry and stir to combine.
  6. Pour batter into prepared muffin tins and bake for 25 minutes or until toothpick placed in the center of muffin comes out dry.
  7. Allow to cool in muffin tins for a few minutes before placing on a wire rack.
  8. Prepare glaze by mixing powdered sugar and Greek yogurt in a small bowl until smooth.
  9. Pour glaze on top of each muffin. Gently sprinkle with nutmeg.
  10. Store in an airtight container in the refrigerator for 3-4 days.