Holiday Muffins

Eggnog Banana Bread with Bourbon Glaze

Holiday Muffins

These muffins are easy squeeze to make–they’re great for a holiday morning treat–perfect for gift giving (who on my list wants these?!) The yogurt and bananas keep them moist and delicious.  And did I mention the Bourbon Glaze, laced with nutmeg?  I may or may not have doubled the Bourbon….. try them! 

Eggnog Banana Bread with Bourbon Icing

makes 6 mini loaves, 12 regular muffins or 6 jumbo muffins


2 cups all purpose flour

1 teaspoon salt

3/4 teaspoon baking soda

1 teaspoon nutmeg, freshly grated if possible–plus some for topping

1 cup brown sugar

4 tablespoons softend butter

2 eggs

1 ½-2 mashed bananas (about 3-4)

1/3 cup plain yogurt

2 teaspoons vanilla


1/ ½ cups powdered sugar, sifted

3 generous tablespoons bourbon

2 tablespoons cream, half and half or milk

Pinch of Baker’s Sprinkles or pumpkin pie spice


Prepare baking pans.  Line muffin tins with paper liners.  If making loaves, lightly spray pans then line with parchment paper, leaving a ½” edge above pan.


Preheat oven to 350º.  In a small bowl, combine the dry ingredients:  flour, salt, baking soda and nutmeg.


 In a stand mixer bowl, using a whisk attachments, combine brown sugar and butter and beat at medium speed until light and fluffy, about 1 minute. Add eggs one at at time, beating between additions.   Add  mashed bananas, yogurt and vanilla; beat to combine.  Reduce speed to medium low and add flour mixture a bit at at time, mixing  just until combined.   Don’t over mix. Scrape batter into prepared pans. And   Bake for 20-35 minutes (depending on pan size)  or until a toothpick inserted in center comes out with a few moist crumbs clinging.  Place pans on rack and cool slightly.


For glaze whisk together the powdered sugar, bourbon, cream and spice.  Drizzle on warm cakes. Dust with additional nutmeg if desired.