These Eggnog Donut Muffins are light and fluffy like cake donuts plus filled with the delicious flavor of eggnog. The perfect breakfast treat during the holidays!
Let’s face it.
Eggnog is sorta the kid in high school that has their moment in the spotlight for a hot minute.
Only popular during the month of December and definitely has its loyal followers and its fair share of not-so-followers.
What side of the fence are you on?
I wasn’t much into eggnog when I was little. But what child really does like it? But slowly it grew on me. The spiked eggnog on Christmas Eve may have helped my love for it grow quicker…but regardless, I was hooked.
Fast forward to the past year and I have become enlightened with one of my food allergies – eggs. Oya. Besides my beloved scrambled eggs being taken from me, so was my love of spiked eggnog. The creamy, rich goodness was long gone or so I thought.
That was until I came across Silk Nog. Dairy and egg free yet filled with the eggnog flavor that I swoon over. Rich, creamy, hint of nutmeg and hits the nail on the head with the eggnog flavors.
With the eggnog season being rather short, I jumped to it on enjoying a glass. Along with eggnog recipes starting to race. An eggnog cocktail? Milkshake? Or muffins? Yes. That’s the ticket!
These muffins are the best of both worlds. Donuts and muffins because two breakfast treats is better than one. They are light, fluffy and tender. The base is my favorite donut batter but spiked with eggnog (sorry, not spiked with alcohol. We will save that for the evening treat….) and glazed with an eggnog icing. Double dose of eggnog is always a good idea.
So who can really turn down these powdered sugared babies? Not me.
Make sure you visit Silk.com for delicious holiday recipes, a free digital holiday recipe book, a coupon, and more!
Tools I used to make this recipe:
These Eggnog Donut Muffins are light and fluffy like cake donuts plus filled with the delicious flavor of eggnog. The perfect breakfast treat during the holidays!
10 minPrep Time
15 minCook Time
25 minTotal Time
Yields 12
Save RecipeIngredients
- Donuts:
- 2 cup + 1/4 cup white whole wheat flour (or white flour)
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon sea salt
- 11/2 cups Silk Nog
- 1 egg white
- 2 tablespoons melted coconut oil
- 1 teaspoon rum extract (or vanilla extract)
- Icing:
- 1 cup powdered sugar
- 1 tsp rum extract (or vanilla extract)
- 1 - 2 tablespoons Silk Nog, enough to create a glaze
- Extra powdered sugar to roll in if desired
Instructions
- Donuts: Preheat oven to 350 degrees. Grease a non-stick muffin pan with cooking spray and set aside.
- In a large mixing bowl, add the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Stir until combined. Add the Silk Nog, egg white, and coconut oil. Mix just until combined.
- Spoon the batter into your prepared pan, filling each one about 2/3 full. Bake for 14-15 minutes, or until donut muffins spring back when touched. Allow to cool for 5 minutes in the pan then move to a wire baking sheet to finish cooling off.
- Icing: When ready to glaze, in a bowl large enough to dip the donuts in, whisk together the powdered sugar, rum extract and Silk Nog. If you need more water to make a smooth glaze, add another tablespoon of water and whisk.
- Dip one muffin in a time into the glaze, roll around to coat completely. Roll in extra powdered sugar if desired.
- Let dry for 10 minutes on a wire rack, if desired.
- Serve immediately.
Notes
*These muffins are best the day of. If making day before, wait to glaze until right before serving
*Store in an airtight container.
Hungry for more delicious breakfast treats?
Fluffy Vanilla Greek Yogurt Pancakes
Whole Wheat Cranberry Bliss Pancakes
This is a sponsored conversation written by me on behalf of Silk . The opinions and text are all mine.
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