Eggnog French Toast Muffins
Santa’s not the only one with Christmas morning surprises – steal some of his thunder with these easy to make Eggnog French Toast Muffins! Warm, thick muffins are soaked in a delicious eggnog mixture before being baked and iced to perfection.
These Eggnog French Toast Muffins are the most perfect way to start Christmas morning! This time of year is totally crazy, and I don’t know about you… But I certainly don’t have time to be in the kitchen all day long. That’s why these quick and easy to make Eggnog French Toast Muffins aren’t just my kid’s favorite treat, but also mine during the holiday season!
To make these delicious Eggnog French Toast Muffins, I started out by cutting up Pillsbury Grand Cinnamon Rolls into pieces. I then made the traditional eggs mixture for french toast, but rather than using milk, I used some wonderfully festive eggnog! Lastly, I used the icing from the cinnamon rolls to drizzle on top and sprinkled each muffin with SPRINKLES! ♥
You can also make these muffins ahead of time. Just place them in the microwave for about 10 seconds, and they will taste just as good as they would right from the oven. However, I also think they’re still mighty tasty when served at room temperature, too. Let’s be real – is there a bad way to enjoy a cinnamon roll cooked in a french toast fashion with eggnog and served with festive sprinkles? I don’t think so!
Eggnog French Toast Muffins Ingredients
- EGGNOG: 1/4 cup eggnog
- EGGS: 2 large eggs
- CINNAMON: 1 tsp ground cinnamon
- VANILLA: 1 tsp vanilla extract
- CINNAMON ROLLS: 2 packages Pillsbury Grand Cinnamon Rolls
- SPRINKLES: 1/2 cup sprinkles, plus additional sprinkles for topping
- ICING: icing from the cinnamon rolls
How to Make the Best Eggnog French Toast Muffins
PREP. Before you get started, you’ll need to preheat your oven to 375°F and spray a muffin pan with nonstick spray.
MAKE THE MIX. In a medium sized mixing bowl, whisk together the eggnog, eggs, cinnamon, and vanilla.
CUT IT UP. After unwrapping the packages of cinnamon rolls, set the icing aside, and chop them into 8 pieces each.
DUNK. Place each piece into the egg mixture, stirring to fully coat.
PLACE. Place the pieces into the muffin tins, then spoon any extra eggnog mixture you have over the top of each muffin tin. Sprinkle the muffins with sprinkles.
BAKE. Bake the muffins for about 20 minutes.
ICE. Pour the icing into a microwaveable bowl and heat for 7 seconds. Spoon the warm icing evenly over the muffin, and top with more sprinkles. Enjoy!
Can I use homemade frosting instead?
Sure thing! While I like how quick and easy the little tub of icing is from the package of cinnamon rolls, you can certainly go the extra mile and make your own. Simply combine three tbsp of eggnog with about a cup and a half of powdered sugar. If you want it even more spiced with eggnog flavor, stir in some nutmeg as well.
How do I know when the muffins are done baking?
After 20 minutes, the muffins should be good and baked! However, check on their coloration before removing them from the oven. If they’re a pretty golden brown color, they’re ready to go! If they still seem a bit pale and not quite risen all the way, give them another 5 minutes of cook time.
This Christmas, treat your loved ones to even more scrumptious treats! Who knows – maybe you’ll get even more love than Santa himself this year. For something sweet and festive that you can pour into a mug, try my favorite Hot Cranberry Punch! And if more eggnog flavor is what you’re craving, check out these adorable Eggnog Cut-Out Cookies!
- 1/4 cup eggnog
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 packages Pillsbury Grand Cinnamon Rolls
- 1/2 cup sprinkles, plus additional sprinkles for topping
- icing from cinnamon rolls
PRE-STEP: Preheat oven to 375F degrees. Spray muffin pan with nonstick spray. Set aside.
STEP 1: In a medium-sized bowl, whisk together creamer, eggs, cinnamon and vanilla.
STEP 2: Unwrap packages of cinnamon rolls, set icing aside. Cut rolls into 8 pieces each.
STEP 3: Place pieces into egg mixture, stirring to coat.
STEP 4: Place 6 pieces into each muffin tin. Spoon any remaining egg mixture over the top of each muffin tin. Sprinkle the top of each muffin with sprinkles.
STEP 5: Bake for about 20 minutes or until tops are golden brown.
STEP 6: Pour icing into a microwavable bowl and heat for 7 seconds. Spoon over each muffin and top with more sprinkles.
Amount Per Serving: Calories: 120Total Fat: 5gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 3gCholesterol: 34mgSodium: 136mgCarbohydrates: 16gFiber: 0gSugar: 10gProtein: 2g