Soft, tender eggnog muffins with a sweet & buttery cinnamon streusel on top and a simple eggnog glaze. Make good use of seasonal eggnog and make these eggnog crumb muffins. Sure to be a hit and so delicious!
Eggnog is a classic Winter/Christmas flavor. I'll be honest and say that I cannot drink eggnog just as eggnog. But give me eggnog in a muffin, cake, or cookie and I love it! It's super weird but true. I think it's because eggnog has such a strong flavor on it's own but when you pair it with sugar and butter, it's better. Obviously 🙂
My husband always looks forward to eggnog season. It was no wonder he loved these muffins, but surprisingly, I LOVED them too. They are tender, soft, moist, and dotted with little specks of nutmeg, topped with a crumbly streusel and then drizzled with an eggnog glaze.
The recipe makes a perfect 12 muffins. I like to use cupcake liners but you don't have to. Just be sure that you at least spray the muffin tins before poring in the batter. You just might think I am crazy with the amount of crumbly streusel topping the recipe makes. But, just trust me, and use it all. It's so divine and really makes these muffins amazing.
Don't get me started on that easy eggnog glaze. I could quite literally drink that stuff. I didn't but I maybe thought about it, hahah 🙂
These rise beautifully in the oven! That's always the most exciting part of baking muffins is when you take them out and they have those perfectly rounded tops.
These muffins are not the prettiest things when they come out but once you drizzle the glaze on top you won't believe how pretty they are.
Put a few on a plate and share them or devour them at home. I love making these as Christmas gifts for neighbors and buying those cupcake boxes from the store. Tie a nice ribbon around it and you're good to go. So pretty, delicious, and a nice thoughtful thing to do.
I've already been begged by my husband to make 2 more batches of these for his co-workers. Since the batch does not make that much, there were only a few extra that I sent with my husband to work.
The ingredient list may look long but it comes together quickly so don't be scared off by it!
Eggnog Crumb Muffins
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 5 tablespoons butter cut into small pieces
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup eggnog
- 1 large egg
- 5 tablespoons butter melted and cooled
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2-3 tablespoons eggnog
- Preheat oven to 350 degrees. Spray a muffin pan with cooking spray or line with paper liners. Set aside.
- To make crumb 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.
- To make the muffins: In large mixing bowl add flour, sugar, baking powder, cinnamon, nutmeg, and salt. Stir with a wire whisk.
- In a separate bowl or glass measuring cup 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 18-20 minutes or until toothpick inserted comes out clean. Remove from oven and let cool to room temperature in the muffin pan.
- 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 corner out and drizzle the glaze over top of each muffin.
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recipe adapted from here