Baked Eggnog Mini Muffin Donuts with Rum Glaze - 2Teaspoons

Baked Eggnog Mini Muffin Donuts with Rum Glaze

Baked mini muffin donuts packed with eggnog and covered with rum glaze. Perfect for Christmas.
Servings 36
Author 2Teaspoons


Mini muffin donuts

  • 2 ½ cups of flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs
  • ¾ cup eggnog
  • ¼ cup greek yogurt (unsweetened is best)
  • 2 teaspoons vanilla extract
  • 3 tablespoons butter melted
  • cinnamon and nutmeg for garnish


  • 2 cups sifted powdered sugar measured before sifting
  • ¼ cup eggnog
  • ¼ cup spiced rum
  • 1 teaspoons vanilla
  • pinch of salt


  1. Preheat oven to 350 degrees F. Grease mini muffin tin.
  2. In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a medium bowl, beat eggs. Whisk in eggnog, yogurt, and vanilla until smooth. Then whisk in melted butter. Pour this mixture into the large bowl with the dry ingredients, and gently stir until just combined.
  4. Spoon batter into mini muffin tins until they are about ½-¾ full. Bake until toothpick comes out clean, about 10 minutes.
  5. While mini muffins are baking make the glaze. Sift two cups of powdered sugar. Combine all glaze ingredients and mix until smooth. If necessary, adjust the amount of powdered sugar or liquid to reach desired consistency.
  6. Allow muffins to cool in pan for 5 minutes. Pop muffins out of pan and let cool slightly on wire rack. It will be best to glaze the muffins while they are still warm.
  7. Dunk mini muffins in the glaze. Between each dunk, place them on a wire rack to let glaze harden. Sprinkle with cinnamon and nutmeg.