1-Getting started with these mini egg nog doughnut muffins is as easy as turning on your oven. Begin by preheating it to 350°F and greasing your mini muffin pans. This simple step sets you up for success and keeps your muffins from sticking.

2-Next, cream together the butter, canola oil, and sugars until smooth, then mix in the eggs. In another bowl, whisk the flour, baking powder, baking soda, nutmeg, salt, and vanilla. Add the dry ingredients to the wet mix alternately with the eggnog, starting and ending with flour, until everything combines nicely. This method ensures your batter stays light and airy.

3-Prepping and Baking Steps Fill your muffin cups almost to the top and slide them into the oven. Bake for 10 to 12 minutes until they’re pale golden and a tester comes out clean. Let them cool a bit before dipping the tops in the glaze, which you make by whisking melted butter, confectioners sugar, eggnog, vanilla, cinnamon, and nutmeg until smooth.

4-Once glazed, let them set for the best texture. These muffins make a great holiday breakfast and pair well with coffee or tea. Total time is around 30 minutes, ideal for busy folks.