Introduction

These Eggnog Crumble Muffins are a delightful treat perfect for the holiday season or any cozy morning. With a rich eggnog flavor, a crunchy crumble topping, and a sweet eggnog drizzle, they bring festive warmth to every bite. Plus, there’s a simple gluten-free option to suit dietary needs.

The image shows nine muffins arranged in a circle on a round white plate with a wooden base, placed on a white marbled texture. Each muffin has a golden-brown base with a textured, crumbly topping covered in creamy white glaze that drips down the sides onto the plate. The glaze pools around the base of the muffins, mixing with a light dusting of brown cinnamon powder sprinkled on the plate, creating a rustic and inviting look. The muffins are evenly spaced, and the crumb topping gives a rough, uneven surface that contrasts with the smooth glaze. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crumble topping:
- ½ cup sugar
- ½ cup all-purpose flour
- 3 ½ tablespoons butter
For the muffins:
- ½ cup melted butter, cooled for 5 minutes
- ¾ cup sugar
- 2 large eggs
- ½ cup eggnog
- ¼ cup buttermilk or yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon kosher salt
- 2 ½ cups all-purpose flour (or gluten-free flour for GF option)
For the eggnog drizzle:
- 2 tablespoons eggnog
- ½ cup powdered sugar
- Nutmeg, for garnish (optional)

Instructions

Step 1: Preheat your oven to 425°F. Generously spray a 12-cup muffin pan with non-stick spray or line it with paper liners.
Step 2: To make the crumble topping, melt the butter in a microwave-safe bowl for 60-90 seconds. Cover the bowl with a damp paper towel before melting. Stir in the sugar and flour with a fork until crumbly. Set aside.
Step 3: For the muffins, whisk the melted butter with sugar until combined. Add the eggs and stir thoroughly.
Step 4: Mix in the eggnog, buttermilk or yogurt, and vanilla extract. Stir well.
Step 5: Sprinkle baking powder, baking soda, nutmeg, and salt over the batter and stir until smooth and lump-free.
Step 6: Fold in the flour until just incorporated, avoiding overmixing.
Step 7: Spoon the batter evenly into the muffin cups. Top each muffin with about one rounded tablespoon of the crumble mixture, pressing lightly to adhere.
Step 8: Let the muffins rest for 15 minutes. Then reduce oven temperature to 350°F and bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when touched.
Step 9: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Step 10: While cooling, whisk together the eggnog and powdered sugar until smooth to create the drizzle.
Step 11: Drizzle the glaze lightly over warm or cooled muffins and garnish with a pinch of nutmeg, if desired. Serve and enjoy!

Tips & Variations

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum for best texture.
If you prefer a stronger eggnog flavor, increase the eggnog in the batter to ⅔ cup but reduce the buttermilk slightly to compensate.
Use full-fat yogurt or buttermilk for moist, tender muffins.
Chill the crumble topping before adding it to the batter for extra crispness after baking.
Try adding a handful of raisins or chopped nuts into the batter for added texture.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze in a zip-top bag for up to 3 months. Reheat frozen muffins in the microwave for 20-30 seconds or until warm. Add the eggnog drizzle after reheating to keep it fresh and glossy.

How to Serve

The image shows a close-up view of a muffin with three main layers: the base is a golden-brown, soft-looking muffin, the middle layer is light and fluffy inside the muffin wrapper, and the top layer is a crumbly, light tan streusel with a rough texture. White icing drips down from the top over the streusel, creating a glossy texture contrast. The muffin sits on a white plate with a few drops of icing and a sprinkle of cinnamon on a white marbled surface, with two slightly blurred muffins visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins dairy-free?

Yes, substitute the butter with a plant-based alternative and use non-dairy yogurt or milk for the buttermilk and eggnog components. Coconut milk-based eggnog alternatives work particularly well.

What is the purpose of letting the batter rest before baking?

Allowing the batter to rest for 15 minutes helps the baking powder activate and hydrate the flour, resulting in a lighter, fluffier muffin texture and better rise.