Eggnog Muffins are muffins infused with eggnog, topped with a crumbly and sugary streusel, and drizzled with an eggnog glaze. It’s a festive and delightful holiday treat that should be added to your Christmas menu, for sure! After sipping on some homemade eggnog, add some to these muffins and the glaze!
Ingredients & Substitutions
Eggnog: For the most flavor, make homemade eggnog to use in the muffins and the glaze. It can be made with or without alcohol, and I also have a Blender Eggnog recipe you may want to try. You could also use store-bought eggnog.
Spices: Cinnamon and nutmeg are classic holiday spices that are perfect for these muffins! Cinnamon is also used in the streusel topping.
Streusel Topping: The streusel topping is made with all-purpose flour, light brown sugar, ground cinnamon, salt, and melted butter. It has a sweet, buttery, and slightly spiced crunch.
Glaze: For even more eggnog flavor, eggnog is mixed with confectioners’ sugar and drizzled over the cooled muffins.
Can I Make Mini Eggnog Muffins?
Yes, you can make miniature eggnog muffins for a fun and bite-sized variation of the holiday treat. Prepare the batter as instructed. Then, instead of filling a regular-sized muffin tin with liners, prepare a mini muffin tin by greasing it or lining it with mini muffin liners. Fill up each mini muffin cup with the batter and bake, watching the muffins closely, as they will be done much quicker than regular-sized muffins. Add the mini eggnog muffins to your Christmas Dessert Charcuterie Board! I also have mini eggnog cheesecakes that are popular during the holidays.
How To Store Eggnog Muffins
There are a few ways to properly store muffins.
- Room Temperature: Because they are best enjoyed at room temperature, this is usually the recommended way to store muffins. Use a larger sealable plastic bag or an airtight container to store the muffins in a single layer. Some folks recommend adding a piece of paper towel to the bottom so that it will soak up any condensation. If your muffins are properly cooled before storing, this may not be necessary. However, if using an airtight container, I will often add a piece of bread to the container, torn in half, and fit in between the muffins. The bread will soak up moisture as well. They are best enjoyed within 1-2 days.
- Refrigerator: (Refrigeration, in general, dries out baked goods faster so a typical muffin recipe shouldn’t be refrigerated.) Place in a sealable plastic bag or airtight container and then place into the refrigerator. They should keep for up to 5 days. To reheat, remove from refrigerator and pop into the microwave for 10 seconds or just allow muffin to come to room temperature naturally, about 15 minutes.
- Freezer: Place cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container and pack as closely as possible without crushing the muffins. Remove as much air as possible. Label with date and recipe name.
Reheating Frozen Muffins
To thaw and reheat the muffins, first, remove a muffin (or muffins) from the freezer. Let it come to room temperature overnight in the refrigerator or on the counter for a couple of hours. Then, if you want to warm it up, heat the muffin in the microwave.
Eggnog Muffins
Ingredients
Muffin
- 2 cups (250 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 1 cup eggnog, room temperature
- 2 large eggs, room temperature
- ¼ cup (½ stick / 57 g) unsalted butter, melted, cooled slightly
- 1 teaspoon vanilla extract
Streusel Topping
- 1 cup (125 g) all-purpose flour
- ½ cup (100 g) light brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, melted
Eggnog Glaze
- 1 cup (125 g) confectioners' sugar
- 2-3 tablespoons eggnog
Instructions
- Preheat oven to 350°F. Line a standard muffin tin with paper liners. Set aside.
Muffins
- In a medium bowl, mix together the flour, sugar, baking powder, cinnamon, salt, and nutmeg.
- In a separate bowl, whisk together the eggnog, eggs, butter, and vanilla.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Evenly distribute the batter to each lined muffin tin cup. The batter should fill the cups generously but not overflow the liners.
Streusel Topping
- In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt.
- Add the melted butter to the flour mixture. Mix with a fork until the mixture is combined.
- Add about a tablespoon of streusel topping to each muffin.
- Bake muffins for 22-24 minutes, or until a toothpick inserted in the center comes out mostly clean, but a few crumbs are okay.
- Allow the muffins to cool completely.
Glaze
- In a small bowl, whisk together confectioners' sugar and 2 tablespoons eggnog until smooth. Add more eggnog until you reach your desired consistency.
- Drizzle glaze over cooled muffins.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I love how perfectly festive this muffin is! I'm actually not a huge eggnog fan but I really liked how it worked in this muffin!
Elizabeth
Yum! What a delicious muffin that is perfect for the upcoming holidays! It has just a hint of eggnog in both the muffin and glaze. And the sweet, crunchy streusel topping just works!
Bella
Such a moist and soft muffin with the right amount of spices and eggnog! If you enjoy eggnog, you'll love this muffin around the holidays!
Annabelle
These are delicious! They're tender and flavorful, and the streusle adds some variation in texture.
Selena
What a great muffin with a hint of nutmeg and eggnog deliciousness. I love the streusel on top with the glaze as well!
