Eggnog Streusel Muffins

Hello, December!

The holidays are in full swing over here, as this is my ever-fave time of the year. One of my favorite holiday flavors is Eggnog. The thing is…I’m not so much into drinking it. In a latte? Totally. In ice cream, hell-to-the-yes. Cookie, cakes, etc…yup.

Even though eggnog is basically melted ice cream–drinking it is just too much for me. The viscosity gets to me every time. I love to add eggnog to a baked good–like these super soft cookies or this pretty cake. It replaces the dairy in many recipes like a dream. The richness and subtle nutmeg spice is perfect for holiday baking. I threw these muffins together, using my favorite recipe as the starting point, over the weekend. The muffin is tender and fragrant with eggnog flavor. The streusel has hints of nutmeg and the sugary crunch is perfection in top of the tender muffin. They come together quickly and are perfect with a cup of coffee on grey-sky mornings.

Eggnog Streusel Muffins

adapted from this recipe. 

Makes 8 standard or 24 mini muffins.

1 cup all-purpose flour

6 Tablespoons sugar

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon nutmeg

1 egg

1/2 cup plus 2 Tablespoons eggnog

3 Tablespoons browned butter

1 teaspoon vanilla extract


2 Tablespoons browned butter

1/4 cup all-purpose flour

1/4 cup sugar

1/8 teaspoon nutmeg

tiny pinch of salt

Preheat oven to 350*f and line your desired muffin tin with paper liners. Set aside.

Brown the butter for the muffins and streusel. Melt 5 Tablespoons of butter in a small pan. Heat over medium until the butter becomes foamy, continue heating–swirling or stirring the butter–until the milk solids become dark golden brown and fragrantly nutty. Remove from heat and divide accordingly into two bowls. Set aside to cool.

In a small bowl mix the streusel together by combining the 2 Tablespoons of browned butter with the flour, sugar, nutmeg, and salt. Set in refrigerator until ready to use.

In a mixing bowl whisk together the flour, sugar, salt, baking powder, baking soda, and nutmeg.

In a large measuring cup whisk together the egg, eggnog, 3 Tablespoons of the cooled browned butter, and vanilla. Add the wet mixture to the dry and fold until just combined. Divide the batter evenly among muffin cups, divide streusel evenly over the tops of each muffin and bake in the center of the oven until a toothpick inserted in the center comes out clean–about 13-15 minutes for minis and 16-20 for standard muffins. I would check them both after the earliest suggested time and go from there. Remove from oven and cool completely on a wire rack. Can be stored in an airtight container for 3-4 days.


  1. says

    I am 100% on board the “don’t like drinking eggnog” train. After disliking it as a kid, I gave it a try at my BF’s dad’s holiday party last year to be polite…still not for me…but the added brandy helped ;)

    I do like the flavor though, and these muffins look delicious…But I’ve got my eye on those iced eggnog cookies! Yum!

  2. says

    eggnogg to me is a tragic holiday charade (this is my new fave catch phrase that you coined a few posts ago). it looks so creamy and inviting, but then i try it and i’m like – ew. i think i could get on board with it in a muffin formation though!

  3. says

    I am not a fan of drinking eggnog either! But I love the flavor when added in other food forms. Which may or may not include a shake version served in a plastic cup adorned with golden arches..whoops :)

    I love the idea of muffins though…especially when topped with streusel. Yum!

  4. jenny says

    so…slightly odd question. I, too, love the flavor of eggnog, but the consistency is basically retch-tastic. that’s why I’ve gotten hooked on soynog (are you cringing already?), because it has delicious eggnog flavor, but none of the icky melted ice cream gag-worthiness. my question is, do you think I could replace regular eggnog with soynog in this recipe? I worry it will mess up the chemistry of the muffin. any thoughts?


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