Spiced Eggnog Muffins

5 from 1 vote

Soft and fluffy Spiced Eggnog Muffins made with creamy eggnog, vanilla and warm nutmeg, then topped with a buttery nutmeg streusel. The perfect festive breakfast or sweet treat for the holiday season!

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Keyword: Christmas breakfast muffins, Christmas muffins, eggnog breakfast muffins, eggnog muffins, holiday brunch recipes, holiday muffins, nutmeg muffins, spiced eggnog muffins, streusel muffins

Servings:

Ingredients

1 cup whole wheat pastry flour
1 cup all-purpose flour
3/4 cup cane sugar
1 tsp baking powder
1/2 tsp ground nutmeg
1/4 tsp salt
1/3 cup unsalted butter melted and slightly cooled
1 large egg at room temperature and lightly beaten
1 cup eggnog at room temperature
1 tsp vanilla extract

For the Nutmeg Streusel Topping

1/3 cup all-purpose flour
1/3 cup cane sugar
1/2 tsp ground nutmeg
3 Tbsp unsalted butter melted

Instructions

Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or generously coat it with nonstick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat pastry flour, cane sugar, baking powder, nutmeg and salt.
In a separate bowl, whisk together the melted butter, egg, eggnog and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir just until everything is moistened. The batter will be slightly lumpy, so be careful not to overmix.
To make the streusel topping, combine the flour, cane sugar and nutmeg in a medium bowl. Pour in the melted butter and mix with a fork or your fingers until pea-size crumbles form.
Divide the muffin batter evenly among the 12 prepared muffin cups. Sprinkle the nutmeg streusel evenly over the top of each muffin.
Bake for 18 to 20 minutes, or until the muffin tops are lightly golden and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or let them cool completely before storing.

Notes

Be careful not to overmix the batter or the muffins may turn out dense. Stir only until no large streaks of dry flour remain.
For the best texture, bring the egg and eggnog to room temperature before mixing them with the melted butter.
Spoon the flour into your measuring cup and level it with a knife rather than scooping it directly from the bag.
Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze, place the muffins in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature or warm an individual muffin in the microwave for 10 to 15 seconds.
Nutrition information is an estimate and will vary based on the brand and type of eggnog used.

Nutrition