Eggnog Muffins are made with real eggnog to give them a rich, moist texture and flavor with a crunchy streusel topping and a to-die-for eggnog glaze.
- 3 cups flour
- 2 cups sugar
- 1 teaspoon nutmeg
- 1 tablespoon baking powder
- ½ cup + 1 tablespoon butter
- 2 eggs
- 1 cup eggnog
- 1 teaspoon vanilla extract (or ½ teaspoon rum extract)
For the Eggnog Glaze
- 1 tablespoon eggnog
- ⅔ cup powdered sugar
- 2 tablespoons butter, melted
- First, combine the flour, sugar, nutmeg, and baking powder in a large bowl, and whisk together.
- Add ½ cup butter and mix with a pastry blender. You will want to mix until the clumps are pea-sized. Take out 1 cup of this mixture and set aside.
- Then add the eggs, eggnog, and vanilla or rum extract. Gently whisk together. Since muffins are a quick bread and can ruin easily by too much stirring, you will want to stir until everything is just combined. There will be lumps, and that's okay.
- Once combined, spoon mixture into a greased muffin tin., filling each cup about ⅓ full.
- Before you put the muffins in the oven, prepare the streusel topping. Melt the extra tablespoon of butter and add it to the 1 cup of flour mixture you set aside earlier. Mix with a fork until the butter is fully combined. The mixture should be clumpy. Sprinkle the mixture on top of the muffins.
- Bake in a 350° oven for 20-30 minutes. I start checking them at 20 minutes, and continue every 5 minutes or so until I can pull a toothpick out clean.
- To make the eggnog glaze: combine warm melted butter and powdered sugar in a bowl and whisk together. Add in eggnog and whisk again to combine.
- When eggnog muffins are finished baking, let set for about 10 minutes, then remove to finish cooling on a wire rack. Drizzle glaze over eggnog muffins.
- Serve warm.