Eggnog Muffins with Eggnog Glaze (gluten free)
Eggnog muffins make the perfect holiday breakfast. Serve them warm or room temperature, with or without the glaze. They’re slightly sweet and have an amazing flavor from the eggnog, nutmeg and rum extract. Add them to you holiday brunch menu, bring them to a potluck or eat them all yourself. They’re so good you might not want to share!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 C gluten-free all-purpose flour
- 1 1/2 tsp xanthan gum
- 4 tsp baking powder
- 1/2 tsp fine sea salt
- 3/4 C granulated sugar
- 1/2 tsp ground nutmeg
- 1 C eggnog (room temperature)
- 2 eggs beaten (room temperature)
- 1/4 C canola oil
- 1 tsp vanilla extract
- 1 tsp rum extract (optional)
- For the Glaze:
- 1 C powdered sugar
- 1/2 tsp vanilla extract
- 2 Tbsp eggnog
- nutmeg (for dusting, optional)
Instructions
- 1
Pre-heat Oven to 400 degrees and lightly spray a 12 cup muffin tin with non-stick spray or line with paper liners.
- 2
In a large bowl, sift together flour, xanthan gum, baking powder, salt, 1/2 tsp nutmeg and sugar. Whisk to combine.
- 3
In a separate bowl or large measuring cup, whisk together eggnog, eggs, canola oil, 1 tsp vanilla extract and rum extract.
- 4
Add wet ingredients to the dry ingredients and stir until just combined. Transfer batter into the prepared muffin tin. Try to distribute the batter between the 12 cups as much as possible. The cups will be almost filled.
- 5
Bake in preheated oven for 15-17 minutes or until tester comes out clean. Cool in pan 5 min. before removing to cool on a wire cooling rack.
- 6
While the muffins are cooling, stir together powdered sugar, 1/2 tsp vanilla extract and eggnog. Mix until smooth. Dip the muffins in the glaze or spoon on top. Let the glaze set (about 5-10 min) before serving.