Eggnog Muffins are made with real eggnog to give them a rich, moist texture and flavor with a crunchy streusel topping and a to-die-for eggnog glaze.
Eggnog Muffins
One of my favorite parts about the holiday season is eggnog! Smooth and creamy and festive. Even better if you can find a way to start the day with eggnog, like these Eggnog Muffins. Eggnog muffins are a perfect Christmas morning breakfast that can be made up to a week in advance and stored in a freezer bag until you're ready to eat. No more hustling to find a complicated Christmas morning breakfast!
Eggnog muffins are also a delicious way to use up any eggnog you have leftover from the holidays, if you have (... I usually do not...).
Eggnog muffins are actually made with eggnog, giving them a rich, moist, thick texture, topped with crunchy streusel, and to-die-for eggnog glaze.
Eggnog Muffins Recipe
Eggnog Muffins
Ingredients
- 2½ cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter melted, then cooled for 5 minutes
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup eggnog
- ¼ cup buttermilk
- 1 teaspoon vanilla
- 1 teaspoon rum extract
For the Crumble
- ½ cup sugar
- ½ cup all purpose flour
- 4 tablespoons unsalted butter melted
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
For the Glaze
- 1 tablespoon unsalted butter melted
- 2 tablespoons eggnog
- ½ cup powdered sugar
Instructions
- Preheat oven to 425°F. Add liners to a 12-cup muffin baking pan. Set aside.
- In a large mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, nutmeg, and salt. Whisk to combine. Set aside.
- In a separate mixing bowl, whisk together butter and sugar.
- Add the eggs one at a time, whisking between each addition.
- Add the eggnog, buttermilk, vanilla, and rum extract and whisk to combine.
- Make a well, or hole in the center of the dry ingredients. Pour the wet ingredients into the well. Whisk until just combined.
- Scoop the batter into the muffin tin, filling the cups about half way. Set aside.
- Prepare the crumble by mixing all of the crumble ingredients together in a small mixing bowl. Stir with a fork to combine until nice sized crumbs form.
- Sprinkle on top of muffins in pan.
- Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean.
- For the glaze, mix together all glaze ingredients in a small mixing bowl. Whisk until smooth. Drizzle over muffins before serving.
Notes
Nutrition
Did you like this Eggnog Muffins recipe? Find more on my Christmas and Christmas Cookies boards on Pinterest!
If you liked this Eggnog Muffins recipe, you might also like
Banana Blueberry French Toast Bake
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