What? What’s that you say? You say you created some eggnog donut muffins and they are pretty darn nutritious?
Why yes, yes I did and I promise you are going to adore these little nuggets of yum. These sweet gluten free mini eggnog donut muffins are great for gatherings during the holiday season. They are bite-sized, easy to make in large quantities, and always a hit! So go ahead, make a few batches up and pass them around. You’ll have people begging for the recipe!
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Gluten Free Eggnog Donut Muffins
Yield 48 muffins
These mini donut muffins infused with eggnog are the perfect holiday treat. They are nourishing, nutrient dense, and ready for the entire family to gobble up!
For the Muffins:
- 1/4 cup butter, at room temperature
- 1/4 cup coconut oil
- 1/4 cup raw honey
- 1/3 cup maple syrup
- 2 large eggs
- 2 2/3 cups flour (I use Tigernut Flour or Bob’s Red Mill gluten free baking mix)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons ground nutmeg
- 3/4 teaspoon salt
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 1 cup eggnog
For the Glaze:
- 2 tablespoons butter, melted
- 3/4 cups raw honey
- 1/2 cup eggnog
- 3/4 teaspoon vanilla bean paste or pure vanilla extract
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- Preheat the oven to 350° F. Lightly grease 2 mini muffin pans or 1 regular muffin pan. Set aside.
- In a large bowl, using a mixer, cream together the butter, oil, honey and maple syrup until smooth. Add the eggs, beating to combine.
- In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, salt, and vanilla.
- Add the dry ingredients into the butter mixture alternately with the eggnog, beginning and ending with the flour and making sure everything is thoroughly combined.
- Spoon the batter evenly into the prepared pans, filling the cups nearly full. Bake the muffins for 10-12 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Remove muffins from the oven, and let them cool for a couple of minutes.
To make the glaze:
- Combine butter, honey, eggnog, vanilla, cinnamon, and nutmeg in a large bowl.
- Whisk until smooth.
- Dip the tops of each muffin into the glaze and let cool on a wire cooling rack until glaze sets up.