• 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.

Eggnog Glaze

• 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.