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Eggnog Rum Muffins

Rated as 4.5 out of 5 Stars

"This is a quick and delicious idea for the leftover eggnog after the holidays. It's also an easy breakfast to whip up for holiday guests."
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25 m servings 234
Original recipe yields 12 servings (12 muffins)


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  1. Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners or grease.
  2. Combine flour, sugar, baking powder, nutmeg, and salt in a large bowl; mix in walnuts.
  3. Combine eggnog, melted butter, rum, egg, and vanilla extract in a separate bowl; stir into flour mixture until just moistened, forming a lumpy batter.
  4. Pour batter into prepared muffin cups and bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.


  • Cook's Notes:
  • I used walnuts for this recipe, but any variety of nuts can be used. Raisins (1/2 cup) can also be used.
  • Substitute water for the rum, if desired.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 234 calories; 10.7 28.3 4.3 42 273 Full nutrition

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Read all reviews 4
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Oh MY, what a good muffin for Christmas!!! The eggnog, rum and nutmeg tastes are very subtle but combine to make a delicious muffin, wowser. Wish I had some chopped pecans, could only make it ...

Not sure if I did something wrong, but very dry and tasteless... followed the recipe with no changes.

A great way to use up the eggnog at the end of the season. I just made a few minor changes: substituted one cup of the flour with whole wheat flour and added a teaspoon more of baking powder; ...

On day 1, the taste was a little bland, but the next morning, the egg nog flavor really came through. Definitely a make-ahead, which makes it handy for the Xmas season.