I really love eating fresh, hot muffins for breakfast. This time of year I always have eggnog in the fridge and it’s fun to find new ways to use it in baking. There are all kinds of things you can use it in. I really like the Eggnog Cookies I tried a few years ago. These Eggnog Streusel Muffins are amazing and I plan to make them for a Christmas Eve breakfast for us.
These Eggnog Streusel Muffins have a streusel layer in the middle. If you wanted to make this a coffee cake instead of muffins, it would be really easy to convert. The eggnog glaze drizzled over top really makes these special.Print
Eggnog Strussel Muffins
- 1/2 cup flour
- 1/2 cup brown sugar
- 3/4 tsp cinnamon
- 1/8 tsp nutmed
- 5 Tbsp unsalted butter, cold and cut in to small pieces
- 2 cups flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 1 cup eggnog
- 1 large egg
- 5 Tbsp butter, melted and cooled
- 1 tsp vanilla
- 1 cup powder sugar
- 3 Tbsp eggnog
- Preheat your oven to 350 degrees and spray muffin pan with non-stick cooking spray.
- Make the steusel topping first. Combine the struesel ingredients in a small bowl and mix together with a fork until it resembles crumbs.
- Next make the muffin batter. In a large bowl, stir together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- Add in eggnog, egg, melted butter, and vanilla. Whisk until the dry and wet ingredients are combined. Careful not to over mix. Batter may have lumps.
- Place 1 Tbsp muffin batter in each muffin cup and top with 1 tsp of struesel. Add 1-2 Tbsp batter mix on top to cover streusel. Top each muffin cup with remaining streusel.
- Bake for 20 minutes and let cool to room temperature.
- While muffins are cooling, whisk together powder sugar and eggnog to make the glaze. Drizzle over the muffins.
Liked this recipe? Try my Banana Chocolate Chip Muffins