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Eggnog Muffins are so soft, moist, and loaded with delicious eggnog flavor, and spiced with cinnamon and nutmeg. These muffins are topped with a buttery brown sugar crumble and a simple eggnog glaze.
Eggnog Muffins Recipe
Super soft & moist eggnog muffins with lots of eggnog flavor, cinnamon, and nutmeg throughout and ten topped with a buttery brown sugar crumble and a simple eggnog glaze on top.
I feel like you either love eggnog or hate it. I am actually somewhere in the middle because I won’t drink it plain but I will devour these muffins or anything else that has eggnog in it.
So use up all that seasonal eggnog that seems to sit in the fridge around this time of year and make these muffins!
What You’ll Need
You’ll need some basic baking ingredients to make these along with some store-bought eggnog and dried spices. I also share tips for the ingredients and suggestions for each ingredient. The ingredient list may look a little big but don’t worry, the same ingredients are used throughout the recipe and it’s all common stuff that you more than likely have in your kitchen already.
- Crumble Topping – Don’t skip this part! So thick, sweet, and provides the perfect texture to the soft muffin.
- All-Purpose Flour
- Brown Sugar – I use light brown sugar but if you want that heavier molasses flavor then use dark.
- Ground Cinnamon & Nutmeg
- Butter – No need to soften this. You want it cold and you want it cut into small chunks. I use salted all the time but unsalted can be used as well.
- Eggnog Muffins
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Ground Cinnamon & Nutmeg
- Eggnog – Any brand or kind you want.
- Large Egg
- Butter – For the muffins the butter needs to be melted.
- Vanilla Extract
- Simple Eggnog Glaze – My favorite part! That little extra eggnog flavor on top of the crumble is the best!
- Powdered Sugar
How To Make Eggnog Muffins with a Crumble Topping and Eggnog Glaze
This recipe does require a few bowls and different mixes but it will be worth it and the same ingredients are used throughout out each mix. Read below for how to make eggnog muffins and be sure to go down to the recipe card below that includes all the ingredients, instructions, and tips.
Crumble : Combine all the crumble ingredients into a small bowl. Use your hands (it’s easiest this way) or a pastry cutter to crumble the mixture together until it forms a thick sand type texture.
Dry Ingredients for Eggnog Muffins : Combine the dry ingredients into a large bowl and stir with a whisk to break up any clumps.
Wet Ingredients for Eggnog Muffins : In a separate, smaller bowl combine the wet ingredients. Use the same whisk to mix it all together.
Eggnog Muffin Batter : Add the wet mix into the dry mix and stir gently, with a rubber spatula, until combined and no flour spots remain.
Bake : Divide the batter evenly between the 12 muffin cups. Each cup will be about 3/4 of the way full. Sprinkle some crumble on top of each muffin. Bake for 16-20 minuets or until a toothpick inserted into the middle comes out clean. If it comes out with wet batter then you need to bake them longer.
Cool & Glaze : Let the muffins cool in the pan for about 20 minutes before removing them to a cooling rack. Once muffins are mostly cooled to room temperature, prepare the glaze and use a fork or a ziploc bag (with the corner snipped off) to glaze each muffin. Muffins should be stored in a covered container at room temperature.
Tips For Success
Here are a few tips that will hopefully make this recipe a success in your own kitchen.
- Let the Muffins Cool before Glazing : Make sure that the muffins are mostly cooled before glazing them. If the muffins are to hot then the glaze will just melt right off and you won’t end up with the pretty glaze lines on top of the crumble. Muffins do not need to be cold but they do need to be cooled to room temperature before glazing them. This should only take about 30 minutes of cooling time before you can add the glaze.
- Gently Stir the Muffin Batter : No need to use a mixer for this recipe. Just use a rubber spatula and gently stir by hand. The key to a soft muffin is to avoid stirring too much. Make sure you mix it well but do it gently until no flour pockets remain in the batter.
- Eggnog : Make sure you use a good-quality eggnog because the flavor really shines through on these muffins. I love the Darigold or Meadow Gold brand of eggnog.
- Don’t Skip a Layer : Some may be tempted to only make the muffins and glaze and maybe leave out the crumble. I promise that these muffins are so much better with all the layers. You have the soft & moist muffin, toped with a sweet crumble and texture rich crumble, and of course the sweet eggnog glaze. It all just works so well together.
Eggnog Muffins FAQ’s
- How Do I Store Eggnog Muffins?
- Eggnog muffins can be stored at room temperature. Make sure to store them in an air-tight container.
- If you are worried about the glaze in the eggnog then go ahead and store them in the fridge. Although, for best taste leave them at room temperature.
- Leftovers will keep well for about 2-3 days. They are best eaten fresh within 24 hours of making them.
- Can I Freeze Eggnog Crumb Muffins?
- Yes you can! Bake the muffins according to recipe instructions. Let cool completely and then store the in a freezer-safe container or bag, for up to 1 month.
- I would recommend glazing the muffins before serving or eating them. I would not freeze the muffins with the glaze on, but that’s just personal preference, the glaze would probably freeze just fine.
- Let muffins thaw at room temperature before eating.
- Do I Use Liners or Spray the Muffin Pan?
- It is entirely up to you! I love using liners because it helps the muffin sides and bottom not to get too browned and overcooked.
- If you don’t have liners, don’t worry, just spray each muffin tin well with cooking spray.
Here are a couple supplies that you will need to make this eggnog muffin recipe. These are an affiliate link, meaning that if you purchase, I will make a very small percentage from the sale. As always, I appreciate the support for the free recipes I post. I will only recommend things that I personally own and love! Promise.
Muffin/Cupcake Tin Liners : I love these parchment liners!
Muffin Pan : If you’ve been around here awhile, you know that I love this USA bakeware brand! All my baking dishes are from this brand.
Mixing Bowls : I have shared these before and I’ll do it again. I love them! They come in the perfect sizes and the bottom has a rubber grip so the bowl stays put.
Other Muffin Recipes You’ll Love
Cinnamon Banana Bread Muffins : Banana muffins topped with butter and cinnamon & sugar topping. This is one of the most popular recipes I have ever posted to this site.
One Bowl Applesauce Muffins : I make these almost weekly for my kids. So yummy, soft, and great way to use up leftover applesauce.
Cinnamon Roll Muffins : No yeast for these cinnamon rolls! Rolled up cinnamon rolls that bake up like muffins.
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 5 tablespoons cold butter cut into small pieces
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 1 cup eggnog
- 1 large egg
- 5 tablespoons butter melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2-3 tablespoons eggnog
- Preheat oven to 350° F. Spray a 12-cup muffin pan with cooking spray or line with paper liners. Set aside.
Prepare Crumble Topping
- In small bowl stir together the flour, brown sugar, cinnamon, and nutmeg. Add in chunks of butter and rub together with your fingers until mixture looks like coarse crumbs. Set aside.
Make Eggnog Muffins
- In a large mixing bowl add flour, sugar, baking powder, cinnamon, nutmeg, and salt. Stir with a wire whisk to break up any clumps.
- In a separate smaller bowl combine the eggnog, egg, melted butter, and vanilla extract. Stir with wire whisk until smooth and combined.
- Pour the wet ingredients into the dry and mix together gently with a rubber spatula just until combined and no flour pockets remain.
- Divide the batter evenly among the 12 muffin cups. Each one will be about 3/4 full.
- Top each muffin cup off with 2-3 tablespoons of the crumb mixture. Each muffin cup should be almost full.
- Bake for 16-20 minutes or until toothpick inserted in the center comes out clean. Remove from oven and let muffins cool in the pan for about 20 minutes. Move muffins to a cooling rack to cool completely and to glaze them.
- While muffins are cooling make the eggnog glaze. In a bowl combine the powdered sugar and eggnog, stir with a fork. If you want a thicker glaze add more powdered sugar, a thinner glaze add more milk. Either drizzle the glaze with a fork or put inside a Ziploc bag and cut a small piece of the corner off and drizzle the glaze over top of each muffin.* If the muffins are too hot the eggnog glaze will fall right off. Make sure the muffins are cooled, or at least most of the way, before glazing them so that the glaze stays on the crumble topping and muffin.