These cake-like Eggnog Muffins are perfect to use up any leftover eggnog. Or just buy some more…they’re worth it!
With the flavor of rich eggnog and a streusel topping, this muffin recipe is really more like coffee cake in disguise. And that’s why they’re so good! Enjoy them for breakfast or dessert.
Eggnog Coffee Cake Muffins
Years ago when I was in college, I highly anticipated the holiday season and the first appearance of eggnog on the shelves. I would buy a quart and literally drink it like it was water. That’s when my metabolism rocked the casbah.
Fast forward to today – I still drink it and actually make homemade eggnog now (so much better than store-bought! Which is a good and bad thing. Ha.) But I try to sip it like it’s tea, making it last instead of downing an entire batch in one sitting. And if I have any left over, I use it in recipes like eggnog cookies and these eggnog muffins.
With all the flavors of eggnog and a streusel topping, they resemble a fantastic coffee cake muffin. Enjoy them for breakfast or dessert!
What You’ll Need
This eggnog muffin recipe uses ingredients to achieve all the flavors of eggnog, of course!
(Scroll below to the printable recipe card for details and measurements.)
- Flour: Simple all-purpose flour, spooned and leveled when measuring.
- Granulated sugar: For sweetness.
- Baking powder: A leavening agent that helps the muffins rise.
- Eggs: Eggs add moisture and give the batter structure.
- Eggnog: We use our homemade eggnog recipe for these muffins, which has such great flavor. But you can use store-bought for ease.
- Unsalted butter: We prefer unsalted butter so the muffins aren’t overly salty.
- Nutmeg: A lovely warming spice, traditionally found in eggnog.
- Vanilla: For flavor.
- Rum: Since we include rum in our homemade eggnog, we also include it in these muffins. Simply omit, if preferred.
- For the streusel topping: Flour, sugar, nutmeg, unsalted butter.
- Sprinkle in a little cinnamon. A bit of cinnamon added into the flour mixture or streusel topping would be delicious.
- Add some fun extras to the batter. Half a cup of chocolate chips or half a cup of chopped walnuts. Or a little of both!
- Instead of the streusel top, dunk the muffin tops in a glaze. Whisk together some powdered sugar, milk, and vanilla until drizzling consistency.
How to Make Eggnog Muffins
These are a pretty straightforward muffin recipe with an easy streusel as an extra bonus! Just keep the following tips in mind for optimal results:
(Scroll below to the printable recipe card for complete details.)
- Measure flour correctly. Spoon and level the flour, don’t scoop. Too much flour will result in a dry, crumbly muffin.
- Gently combine wet and dry ingredients. This results in a tender baked good.
- Don’t over mix! It can make your muffins tough.
- Don’t over bake. Check the muffins a couple minutes before the directed bake time (some ovens run hot) You want barely moist crumbs, no wet batter.
How to Store
As with most muffins, these are best enjoyed fresh, but will remain soft at room temperature for a couple days, stored in an airtight container. And they freeze well up to 2 months. Thaw overnight in the refrigerator and bring to room temperature (if preferred) before serving.
More Muffin Recipes:
For the Batter
- 2 1/4 cups all-purpose flour , spoon and leveled
- 1 cup granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1 cup eggnog
- 1/2 cup unsalted butter , melted and cooled
- 1 teaspoon vanilla
- 1 teaspoon dark rum
For the Streusel Topping
- 1/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 teaspoon ground nutmeg
- 2 tablespoons very cold unsalted butter , cut into cubes
- Preheat oven to 375 degrees. Line a muffin tin with paper liners; set aside.
- In a medium bowl whisk together the flour, sugar, baking powder, and nutmeg until combined.
- In a larger bowl, whisk together eggs, eggnog, butter, vanilla, and rum. Add flour mixture to the egg mixture; stir just until combined (don’t over-mix!) Spoon batter into prepared muffin cups, filling each three-quarter of the way full.
- Make the Streusel topping: stir together flour, sugar, and nutmeg in a small bowl. Using a pastry blender (or your hands), cut in butter until mixture resembles coarse crumbs. Sprinkle topping over muffin batter.
- Bake for 18 to 20 minutes or until a wooden toothpick inserted into center comes out clean and the streusel is golden.
- Allow muffins to cool for at least 20 minutes. Serve and enjoy!