Eggnog Muffins

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 24

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


  1. First, combine the flour, sugar, nutmeg, and baking powder in a large bowl, and whisk together.
  2. 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.
  3. 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.
  4. Once combined, spoon mixture into a greased muffin tin., filling each cup about ⅓ full.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve warm.

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