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Eggnog Muffins

This scrumptious muffins are chock-full of pecans and raisins.—Susan Brown, Northglenn, Colorado
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    16 muffins


  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 large egg, room temperature
  • 1-3/4 cups eggnog
  • 1/2 cup canola oil
  • 1/2 cup golden raisins
  • 1/2 cup chopped pecans


  • Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil; stir into dry ingredients just until moistened. Fold in raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full.
  • Bake until a toothpick comes out clean, 20-25 minutes. Cool for 5 minutes in pan; remove from pans and cool completely on wire racks.
Nutrition Facts
1 each: 252 calories, 12g fat (2g saturated fat), 30mg cholesterol, 169mg sodium, 32g carbohydrate (13g sugars, 1g fiber), 4g protein.

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Average Rating:
  • hkarow9713
    Dec 13, 2015

    These were so delicious. I will be making these again! I agree with some of the reviewers about doubling the nutmeg. It was a little light otherwise.

  • cjmead
    Dec 14, 2014

    I usually double the nutmeg in the muffins to give them more flavor. They are easy to overbake because the tops don't get as brown as muffins usually do. Contrary to most muffins, they are even better the next day.

  • rena 55
    Dec 14, 2013

    I made these for a catering event. They were good, but I may have overbaked them (since I was multi-tasking!). They seemed a little dry. So, I will try them again and bake them for a little less time.

  • PLHughes
    Jul 23, 2013

    This wasn't what I expected. I wanted more of the creamy flavor along with the spices. It was under-flavored.

  • adgiam
    Jan 2, 2013

    I followed the recipe using my own eggnog. The muffins were dense and poor tasting. I would never make this again

  • chrissteve
    Jan 1, 2012

    My husband said these were the best muffins he's had in a long time. I had to use dates instead of raisins because I was out, and I substituted 1/4 c Splenda brown sugar instead of the sugar plus added 1/3 c nonfat dry milk and 1/2 t baking soda to the dry ingredients. They baked in a little less time but they are as tall as the ones in the picture. No one would guess they were reduced sugar.

  • keverwann
    Dec 14, 2011

    Used frozen cranberries for the raisins and walnuts for the pecans - tossed both in 1/4 cup flour (to prevent sinking) before folding them into the batter.

  • angela conrad
    Nov 1, 2011

    No comment left

  • Sweetchickie
    Oct 26, 2011

    The kids don't care for raisins and nuts in muffins so I ended up making 2 batches of these muffins, one as written (very tasty) and one without raisins and pecans in mini muffin tins (made 48 at the same temp for 10-12 min) which the kids devoured.

  • misscleocat
    Feb 10, 2011

    This recipe is very quick and easy and perfect for a rushed day. I made mini muffins instead of full sized and substituted dried cranberries for the raisins. Very good.