Christmas in a muffin! Not overly sweet so it’s completely fine to have these eggnog and deliciously nutmeg spiced muffins for breakfast. 😉 They’re perfectly soft, fluffy and moist with a cake donut texture and it’s basically like you’re eating eggnog. And they’re topped with a crunchy nutmeg flavored streusel!

Our family’s favorite classic seasonal drink in muffin form! I have to admit, I never tried eggnog until after I got married, at my in-laws’, on our first Christmas together. My husband was astounded! Ha 🙂 I think I was a bit afraid of the texture, because I’m such a weirdo when it comes to different textures. But it’s so good, and it’s basically all of your favorite Christmas spices in a cup!

You guys, these are seriously SO good! You’ll love them! And that crunchy topping, it’s the BEST. So if you’re looking for a holiday treat, you found it! 

Yield: 12-15 muffins

INGREDIENTS

MUFFINS

• 2 1/2 cups flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon ground nutmeg
• 2 eggs, room temperature*
• 1 1/4 full fat eggnog, room temperature* 
• 6 tablespoons unsalted butter, melted and cooled 
• 1 teaspoon vanilla

STREUSEL TOPPING

• 1 cup flour
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon 
• 3/4 teaspoon ground nutmeg
• 6 tablespoons cold unsalted butter, cut into small cubes 
• Powdered sugar for sprinkling

INSTRUCTIONS

1. Preheat the oven to 425°F. Line a muffin tin with paper muffin wrappers. 
2. To make the topping: Whisk together all of the topping ingredients except for the butter. Cut cold butter into the flour mixture with a pastry cutter or a fork until crumbly. Use your hands to squeeze the mixture together, mixing and squeezing until it forms into a ball. It’ll take a while but just be patient. Your hands will help the butter work into the flour. Set aside.
3. In a medium bowl, whisk together flour, sugar, baking powder, salt and nutmeg. 
4. In the bowl of a stand mixer, mix together eggs, eggnog, vanilla and cooled melted butter. (The butter should NOT be hot!) 
5. Gently pour the flour mixture into the wet mixture and mix on low until just combined and no flour pockets remain. Don’t overmix. 
6. Spoon the batter evenly into the prepared muffin cups.
7. Sprinkle with the streusel topping, using a heaping tablespoon for each muffin. Make sure to break the streusel topping ball into various sized crumbs.
8. Bake muffins at 425F for 5 minutes, then turn the temperature down to 375F and continue to bake for 10-15 minutes, until a toothpick inserted comes out with a few moist crumbs. 
9. Remove from the oven and let them cook for 10 minutes. 
10. Sprinkle with powdered sugar and enjoy! 
11. Serve warm, or at room temperature.
12. Store at room temperature, lightly wrapped, for up to 2 day; freeze for up to a month.

Recipe Notes

• To bring eggs to room temperature quickly, place eggs in a small bowl and fill with warm water (not hot). Let them sit for 5-10 minutes.
• To get eggnog to room temperature, microwave it for a few seconds at a time and stirring it each time. Avoid using hot eggnog, as that will curdle the eggs.

Recipe adapted from The Merchant Baker