Eggnog Streusel Muffins Recipe

Introduction

These Eggnog Streusel Muffins are a festive twist on classic muffins, perfect for holiday mornings or cozy afternoons. They combine moist, spiced batter with a crunchy, buttery streusel topping for a delightful treat.

Ingredients

• 1/2 cup oil
• 3/4 cup white sugar
• 3 large eggs, room temperature
• 3/4 cup eggnog, room temperature
• 1/4 cup full-fat sour cream, room temperature
• 1 tsp vanilla extract
• 1/4 tsp rum extract (optional)
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp baking powder
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1 tbsp cornstarch

• For the streusel:
• 3/4 cup all-purpose flour
• 5 tbsp unsalted butter, cold
• 1/3 cup white sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Instructions

1. Step 1: Preheat your oven to 425°F (218°C) and line a 12-cup muffin tin with paper liners.
2. Step 2: Make the streusel topping by combining flour, cinnamon, nutmeg, sugar, and cold butter cut into pieces in a small bowl. Use your hands to mix until the mixture becomes crumbly. Set aside.
3. Step 3: In a medium bowl, whisk together the flour, salt, cinnamon, nutmeg, cornstarch, baking powder, and baking soda until well combined.
4. Step 4: In a large bowl, whisk the oil and sugar together until smooth. Add the eggs and vanilla extract, whisking well between each addition. Then whisk in the eggnog, rum extract (if using), and sour cream until the mixture is smooth.
5. Step 5: Pour the dry ingredients into the wet ingredients. Gently fold with a spatula until just combined to form a soft batter.
6. Step 6: Divide the batter evenly among the prepared muffin liners, filling them nearly to the top. Sprinkle the streusel mixture generously over each muffin.
7. Step 7: Bake at 425°F (218°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake for an additional 12 to 15 minutes. The muffins are done when a toothpick inserted into the center comes out clean or they spring back when lightly pressed.
8. Step 8: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra flavor, substitute the rum extract with bourbon or omit it if you prefer a non-alcoholic option.
• Use a cookie scooper to portion the batter evenly and minimize mess.
• Add chopped nuts or dried cranberries to the batter for added texture and taste.
• Make the streusel ahead of time and keep it chilled to maintain its crumbly texture.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to one week. To reheat, warm the muffins in a microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for 5 minutes to restore their freshness and crumbly texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins without eggnog?

Yes, you can substitute the eggnog with an equal amount of milk mixed with a pinch of nutmeg and cinnamon to mimic the flavor, though using eggnog gives the muffins their unique festive taste.

Can I freeze these muffins?

Absolutely. Wrap cooled muffins individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature and warm briefly before serving.

Eggnog Streusel Muffins Recipe

Print Recipe

★★★★★

4.4 from 128 reviews

Delight in these festive Eggnog Streusel Muffins that combine the creamy richness of eggnog with warm spices and a crumbly, buttery streusel topping. Perfect for holiday breakfasts or cozy gatherings, these muffins are moist, flavorful, and topped with a sweet cinnamon-nutmeg crumble for extra indulgence.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Muffins

• 1/2 cup oil
• 3/4 cup white sugar
• 3 large eggs, room temperature
• 3/4 cup eggnog, room temperature
• 1/4 cup full-fat sour cream, room temperature
• 1 tsp vanilla extract
• 1/4 tsp rum extract (optional)
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp baking powder
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1 tbsp cornstarch

For the Streusel

• 3/4 cup all-purpose flour
• 5 tbsp unsalted butter, cold
• 1/3 cup white sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners to ensure easy removal and cleanup.
2. Make the Streusel: In a small bowl, combine 3/4 cup flour, 1/3 cup white sugar, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Add the cold unsalted butter cut into small pieces. Use your hands to mix and crumble the butter into the dry ingredients until the mixture forms a crumbly streusel topping. Set aside.
3. Mix Dry Ingredients for Muffins: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 tsp salt, 3/4 tsp cinnamon, 1/4 tsp nutmeg, 1 tbsp cornstarch, 2 tsp baking powder, and 1 tsp baking soda until well combined. Set aside.
4. Combine Wet Ingredients: In a large bowl, whisk together 1/2 cup oil and 3/4 cup white sugar until blended. Add in the 3 eggs and 1 tsp vanilla extract, continuing to whisk until smooth. Then whisk in 3/4 cup eggnog, 1/4 cup full-fat sour cream, and the optional 1/4 tsp rum extract, mixing until fully incorporated and smooth.
5. Combine Wet and Dry Ingredients: Pour the dry ingredients into the wet ingredients. Using a spatula, gently fold the mixture just until combined to create a soft, moist muffin batter without overmixing.
6. Fill Muffin Cups and Add Streusel: Divide the batter evenly among the 12 muffin liners, filling each nearly to the top. Sprinkle the prepared streusel topping generously over each muffin.
7. Bake the Muffins: Bake initially at 425°F (218°C) for 5 minutes. Then, without opening the oven door, reduce the heat to 350°F (177°C) and continue baking for an additional 12 to 15 minutes. The muffins are done when a toothpick inserted in the center comes out clean or when the tops bounce back to the touch.
8. Cool and Store: Allow muffins to cool in the pan for several minutes before transferring to a wire rack. Store covered at room temperature for a few days or refrigerate in an airtight container for up to one week to maintain freshness.

Notes

• Using room temperature ingredients helps ensure a smooth batter and even baking.
• Do not open the oven door between the temperature change to avoid muffin collapse.
• Filling liners nearly full results in taller, bakery-style muffins.
• The rum extract is optional but adds a lovely complementary flavor to the eggnog and spices.
• These muffins freeze well; wrap individual muffins and thaw at room temperature before serving.

Keywords: eggnog muffins, holiday muffins, streusel muffins, cinnamon nutmeg muffins, festive breakfast