Eggnog Crumble Muffins

If you're an eggnog fan and you enjoy moist, tender-crumbed muffins topped with a mountain of buttery crumbs, you're going to flip over these delicious Eggnog Crumble Muffins!

Prep Time25

Cook Time20

Total Time45

Course: Breakfast, Breakfast/Brunch, Snacks

Cuisine: American

Keyword: Eggnog Crumble Muffins, Eggnog Muffins

Servings:

Calories: 338kcal

Author: Chris Scheuer

Ingredients

For the crumble topping:

½ cup sugar
½ cup all-purpose flour
3 ½ tablespoons butter

For the muffins:

½ cup melted butter allow to cool for 5 minutes
¾ cup sugar
2 large eggs
½ cup eggnog
¼ cup buttermilk or yogurt
1 teaspoon vanilla extract
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon kosher salt
2 ½ cups all purpose flour

For the eggnog drizzle:

2 tablespoons eggnog
½ cup powdered sugar
nutmeg for garnish, if desired

US Customary - Metric

Instructions

For the prep:

Preheat oven to 425F. Spray a 12 cup muffin baking pan generously with non-stick spray or line the pan with paper cupcake/muffin liners.

For the crumble:

Prepare the crumble first by melting butter in a microwave-safe, medium-large bowl for 60-90 seconds on high power (cover the bowl with a damp paper towel before melting.)
Add the sugar and flour and stir with a fork until well-mixed and nice size crumbs form. Set aside.

For the muffins:

Whisk the melted butter with the sugar then add the eggs and stir well to combine completely. Add eggnog, buttermilk or yogurt and vanilla. Stir again until well combined.
Sprinkle the baking powder, baking soda, nutmeg and salt over the top of the batter. Stir until smooth and lump-free. Add the flour, stir just until all flour is incorporated.
Scoop the batter into the 12 muffin cups and sprinkle each with one rounded tablespoon of the crumble mixture. Pat the crumble lightly to adhere it to the batter.
Wait 15 minutes before baking muffins. Immediately lower the heat to 350˚F and bake for 17-20 minutes or until a toothpick inserted into the center comes out clean. Muffins will also spring back when lightly touched on the top when done. Allow muffins to cool for 5 minutes in the pan, then remove from the pan to a cooling rack.

For the eggnog drizzle:

While the muffins are cooling, make the glaze by combining the eggnog and powdered sugar in a small bowl or measuring cup. Stir with a fork or small whisk until nice and smooth. Drizzle the glaze light over the cooled or just slightly warm muffins. Garnish with a teeny sprinkle of nutmeg if desired. Serve and enjoy!

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

To make these muffins gluten-free, sub an equal amount of cup to cup gluten-free flour for the all-purpose flour. I used King Arthur Measure to Measure Gluten-Free Flour with really good results. Be sure to allow the batter to rest in the pan as directed before baking. Add around 5 minutes onto the baking time or until the muffins are nicely golden and feel firm when gently touched on the top.

Nutrition