These festive eggnog muffins are a terrific way to enjoy the warm spices and sweetness of the holidays.
Moist and flavorful, they’re the perfect fusion of two favorites: a classic yuletide beverage and a beloved breakfast staple.
Better yet, they’re easy to make and delicious served warm or at room temperature. So you can enjoy them all day long.
Ready for a comforting indulgence everyone will love? Let’s get baking!
Why You’ll Love These Eggnog Muffins
Festive Flair: Everything about these muffins is Christmasy, and they’re the epitome of holiday cheer. They have all the cozy eggnog flavor in a convenient, handheld treat.
Sensational Taste: This recipe pairs a rich, creamy eggnog base with warm spices like nutmeg and cinnamon. They’re sugar, spice, and everything nice.
Simple Elegance: With a golden-brown streusel topping and sweet eggnog glaze, these muffins add a touch of elegance to any table.
Ingredients
- Eggnog: Get a high-quality brand of full-fat eggnog for the richest, creamiest taste.
- All-Purpose Flour: The easiest way to provide structure and stability. It’s also in the topping.
- Baking Powder: To help the muffins rise to fluffy perfection.
- Salt, Cinnamon, Nutmeg, & Vanilla: For balance, warmth, and spice.
- Butter: Use unsalted butter in the batter to enhance its flavor. You’ll also need it for the streusel topping.
- Sugars: Add both brown sugar and granulated sugar for extra sweetness and a hint of caramel. You’ll use powdered sugar in the glaze.
- Eggs: To bind the batter together.
- Rum: Dark rum, to be specific. It’s optional but gives the eggnog taste a boost.
How to Make Eggnog Muffins
These warm, spiced treats are the perfect way to start a cozy winter morning or indulge in a festive afternoon snack.
Topped with a buttery streusel crumb, they’re soft and fluffy on the inside, with a slightly crunchy top.
But they’re a cinch to whip up!
1. PREP: Line a 12-cup muffin pan with paper liners and preheat the oven to 425°F (220°C).
2. STREUSEL: Combine the flour, brown sugar, and cinnamon in a large bowl. Cut in the butter until coarse crumbs form. Chill.
3. MIX: Whisk the dry ingredients, including the sugar, in a medium bowl. Whisk the wet in a separate, large bowl. Then, gently mix together until smooth.
4. FILL: Pour the batter into the muffin liners and top with streusel, pressing gently.
5. BAKE: Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 15-18 minutes. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack.
6. GLAZE: Mix powdered sugar, eggnog, and nutmeg until smooth. Drizzle over the muffins. Enjoy!
Tips for the Best Eggnog Muffins
Whether you’re a die-hard eggnog fan or just looking for a unique twist on traditional muffins, these eggnog muffins are sure to become a seasonal favorite.
Trust me, once you try one straight out of the oven, you’ll be hooked!
As always, I have a few tips to keep in mind!
You may have seen some of these in my other muffin recipes. Others will be specific to this one. All are worth repeating, though.
- Set the cold things out early. That means the butter, eggs, and eggnog. They should all be at room temperature before you add them to the batter.
- Adjust the spices. Use more or less nutmeg and cinnamon to better suit your tastes. You can also add additional spices if you want. Just don’t go too overboard, or you’ll overpower the eggnog’s natural flavor.
- Mix properly. Whisk the wet ingredients by hand, then mix in the dry with a spatula by hand. Stop mixing when you no longer see streaks of flour.
- Rest the batter. Before baking, let the batter rest for 15 to 20 minutes. This will give the flour time to absorb some of the liquid ingredients, improving the texture overall.
- Use a light-colored muffin tin. Darker tins can sometimes cause the bottoms of your muffins to overbrown.
- Tweak the recipe to suit you. Add mix-ins like chopped pecans or dried cranberries, or add a vanilla or rum glaze for more decadence.
How to Store
Want to save a few of these holiday muffins for later? You can!
To Store: Place cooled muffins in an airtight container lined with paper towels. Store at room temperature for 3 days or refrigerate for up to a week.
To Freeze: Wrap muffins individually in plastic wrap. Then, seal them collectively in a freezer-safe bag for up to 3 months.
More Hearty Muffin Recipes Perfect for Fall
Carrot Cake Muffins with Cream Cheese Frosting
Pumpkin Streusel Muffins
Pumpkin Banana Muffins
Pumpkin Cream Cheese Muffins
Eggnog Muffins
12
servings20
minutes20
minutes332
kcalThese fluffy, rich eggnog muffins are topped with a buttery streusel and sweet eggnog glaze. They’re a deliciously festive treat for the holidays!
Ingredients
- For the Streusel Topping
1/2 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 cup cold butter, cubed
- For the Muffins
2 1/4 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs
1 cup eggnog
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon dark rum, optional
- For the Eggnog Glaze
1 1/2 cups powdered sugar
1/4 cup eggnog, divided
pinch nutmeg
Instructions
- Preheat the oven to 425 degrees Fahrenheit (220°C). Line a 12-cup muffin pan with paper liners and set aside.
- Make the streusel: In a large bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or your fingers until the mixture resembles coarse crumbs. Chill until ready to use.
- Make the muffins: In a medium bowl, whisk the flour, sugar, baking powder, nutmeg, cinnamon, and salt.
- In a separate large bowl, whisk the eggs, eggnog, melted butter, vanilla, and rum (if using) until smooth. Add the dry ingredients and mix gently until just combined.
- Fill the muffin liners all the way to the top. Sprinkle the streusel evenly over the muffins and press gently so it sticks.
- Bake for 5 minutes, then reduce the oven to 350°F (175°C) and keep baking for 15-18 minutes or until a toothpick inserted in the center comes out clean. Let cool in the tray for 10 minutes, then move to a wire rack to cool completely.
- Make the glaze: In a small bowl, mix the powdered sugar, 2 tablespoons of eggnog, and a pinch of nutmeg until smooth. Add more eggnog, as needed, until the desired consistency is reached.
- Drizzle the glaze over warm or cooled muffins. Enjoy!
Notes
- Set the cold things out early. That means the butter, eggs, and eggnog. They should all be at room temperature before you add them to the batter.
- Mix properly. Whisk the wet ingredients by hand, then mix in the dry with a spatula by hand. Stop mixing when you no longer see streaks of flour.
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