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Eggnog Streusel Muffins Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/eggnog-streusel-muffins-recipe/