Get into the holiday spirit with these delicious eggnog muffins. Full of delicious eggnog flavor, and topped with a crunchy streusel and vanilla glaze, these muffins are the perfect Christmas morning breakfast or holiday snack!
Do you love the taste of eggnog during the holiday season? I tried an eggnog latte for the first time ever only 2 years ago and couldn’t believe how much I enjoyed it!
Yes, it’s sweet…but also perfectly balanced by the perfect blend of spices. While I’m not sure I couldn’t handle that level of sweetness alone, eggnog lends itself really well not only in coffee, but also in baked goods.
Which got me thinking…why not make an eggnog muffin full of that delicious rich spiced flavor. Such a muffin would be perfect for Christmas morning or as a snack at any time during the holiday season.
Why This Recipe Works
After several rounds of recipe testing, I’ve finally landed on this version of my eggnog muffins.
- They are light and fluffy, sweet and full of cinnamon and nutmeg flavor.
- The crunchy streusel topping and simple eggnog glaze are the perfect finishing touch.
The muffin batter is comprised of basic muffin ingredients: flour, melted butter, sugar, baking powder and an egg. While the eggnog, cinnamon, nutmeg and vanilla impart flavor and moistness.
The streusel topping consists of flour, brown sugar, butter and more cinnamon and nutmeg.
- These muffins can be made as 10 regular size muffins (cupcake size) or as 6 jumbo muffins.
Start my preheating your oven to 350 degrees F. Prepare a muffin pan with paper liners (or spray with non stick cooking spray) and set aside.
To Make the Streusel Topping
- In a small bowl, stir together the flour, brown sugar, cinnamon and nutmeg.
- Dice the butter into small pieces and add to the flour mixture.
- With your hands, rub the butter into the flour mixture until it resembles coarse bread crumbs. Set aside.
To Make The Muffin Batter
4. Sift the flour, baking powder, salt, cinnamon and nutmeg together in a large bowl.
5. In another bowl, whisk together the eggnog, egg, melted (cooled) butter and vanilla extract.
6. Add the wet ingredients to the dry ingredients and mix until just combined. It’s important not to over mix or you’ll end up with tough muffins.
7. Scoop the batter into prepared muffin cups.
8. Top each muffin with the streusel mixture.
9. Bake at 350 degrees F for 20 minutes for cupcake-sized muffins, or 30 – 40 minutes for jumbo muffins. You’ll know the muffins are ready when a toothpick inserted in the center comes out clean.
10. Meanwhile, make the glaze by whisking together the powdered sugar, 3 tablespoons of eggnog and a pinch of nutmeg.
11. Once the muffins are out of the oven, allow them to cool in the muffin pan for 10 minutes, then transfer to a wire rack to cool fully. Once they are at room temperature, drizzle with the simple eggnog glaze.
Store muffins at room temperatures for 2 – 3 days. An airtight container will stop them from going stale.
Unglazed muffins freeze well. When ready to eat, allow them to defrost and come to room temperature before drizzling with glaze.
Frequently Asked Questions
Yes! But you will need to adjust the bake time to about 60 minutes.
Sure! I would chop them pretty finely and add to the streusel mix, or mix into the muffin batter itself.
Are you eager to try this eggnog muffin recipe? Eggnog season isn’t around for very long – so go on, buy that extra carton and get baking!
Other Recipes You’ll Like
Eggnog Muffins with Streusel Topping
For The Streusel
- ½ cup all purpose flour
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 5 tablespoons unsalted butter
For The Muffins
- 2 cups all purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ teaspoon salt
- 3 tablespoons butter melted and cooled
- 1 large egg
- 1 cup eggnog
- 1 teaspoon vanilla
For The Eggnog Glaze
- 1 cup powdered sugar
- 2 tablespoons eggnog
- pinch nutmeg
- Preheat oven to 350°F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
To Make The Streusel Topping
- In a small bowl, combine flour, brown sugar, cinnamon and nutmeg. Cut the butter Into small pieces and add to the flour mixture. Rub the butter into the flour mixture until it resembles coarse breadcrumbs. Set aside.
To Make The Muffins
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg and salt. Set aside.
- In a medium bowl, whisk together the eggnog, egg, melted butter and vanilla.
- Pour the wet ingredients Into the dry ingredients. Stir until just combined. Do not overmix.
- Fill each muffin cup about ⅔ of the way full. Top each muffin with streusel (about 2 teaspoons worth).
- Bake muffins for 30 – 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool In the pan for 10 minutes, then remove to fully cool on a wire rack.
To Make The Eggnog Glaze
- In a medium bowl, whisk together the powdered sugar, eggnog and pinch of nutmeg. Whisk until smooth.
- Once muffins are completely cooled, drizzle the glaze over each one.