Go Back

Eggnog Muffins

Fluffy and spiced perfectly, these homemade eggnog muffins are a delightful holiday treat perfect for breakfast or as a snack, enhanced with a crunchy streusel topping and a luscious glaze.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour You can use a gluten-free blend for a GF version.
  • 1/2 cup granulated sugar Adjust to your liking; coconut sugar is a great alternative.
  • 2 teaspoons baking powder Ensure it’s fresh for the best rise.
  • 1 teaspoon ground cinnamon A comforting spice that enhances the holiday flavor.
  • 1/2 teaspoon kosher salt Balances the sweetness.
  • 1/4 teaspoon ground nutmeg A must for that classic eggnog taste.
  • 1 cup eggnog, room temperature Feel free to use dairy-free eggnog if needed.
  • 2 large eggs, room temperature For moisture and binding.
  • 1/4 cup unsalted butter, melted & cooled slightly I recommend using high-quality butter for the best taste.
  • 1 teaspoon vanilla extract Extract enhances the overall sweetness and aroma.
For the Streusel Topping
  • 1 cup all-purpose flour Same notes as above regarding gluten-free options.
  • 1/2 cup light brown sugar, packed The brown sugar adds moisture and depth of flavor.
  • 1 teaspoon ground cinnamon For a spiced crunch on top.
  • 1/2 teaspoon kosher salt Enhances flavors.
  • 1/2 cup unsalted butter, melted Ensure it’s not too hot when mixing.
For the Eggnog Glaze
  • 1 cup confectioners' sugar For that sweet finishing touch.
  • 2-3 tablespoons eggnog Adjust the consistency according to your preference.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper liners or spray with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, and nutmeg.
  3. In a separate bowl, whisk together the eggnog, eggs, melted butter, and vanilla extract until fully combined.
  4. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. In another medium bowl, whisk together the flour, brown sugar, cinnamon, and salt for the streusel. Add the melted butter and mix until crumbly.
Baking
  1. Add about a tablespoon of the streusel topping to each muffin tin.
  2. Spoon the muffin batter into each lined muffin cup, filling them generously.
  3. Bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
  5. In a small bowl, whisk together the confectioners' sugar and eggnog until smooth for the glaze.
  6. Once the muffins are completely cool, drizzle the eggnog glaze over the tops.

Notes

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can freeze them for up to three months.