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Eggnog Crumble Muffins Recipe

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4.9 from 221 reviews

These Eggnog Crumble Muffins combine festive eggnog flavor with a crunchy crumble topping and a sweet eggnog glaze drizzle. Moist, tender muffins are spiced with nutmeg and enhanced with buttermilk for the perfect holiday breakfast or snack. This recipe includes a gluten-free option by substituting the flour and uses conventional oven baking for a cozy kitchen treat.

Ingredients

Scale

For the Crumble Topping:

  • ½ cup sugar
  • ½ cup all-purpose flour (or gluten-free flour blend for GF option)
  • 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 blend for GF option)

For the Eggnog Drizzle:

  • 2 tablespoons eggnog
  • ½ cup powdered sugar
  • Nutmeg, for garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C). Prepare a 12-cup muffin pan by spraying with non-stick spray or lining with paper liners.
  2. Make the Crumble Topping: In a microwave-safe bowl, melt the butter covered with a damp paper towel for 60-90 seconds. Stir in sugar and flour with a fork until crumbs form. Set aside.
  3. Prepare Muffin Batter: In a large bowl, whisk the melted butter with sugar until combined. Add eggs and mix thoroughly. Stir in eggnog, buttermilk or yogurt, and vanilla extract until well blended.
  4. Add Dry Ingredients: Sprinkle baking powder, baking soda, nutmeg, and salt over the batter and stir until smooth with no lumps. Gently fold in the flour until just combined, avoiding overmixing.
  5. Fill Muffin Cups and Add Topping: Divide the batter evenly among the 12 muffin cups. Sprinkle about one rounded tablespoon of crumble topping on each muffin and lightly pat to adhere.
  6. Rest Batter: Let the filled muffin pan sit for 15 minutes at room temperature before baking. This resting helps create a tender crumb.
  7. Bake Muffins: Immediately reduce the oven temperature to 350°F (175°C). Bake muffins for 17-20 minutes or until a toothpick inserted into the center comes out clean and tops spring back when lightly pressed.
  8. Cool Muffins: Allow muffins to cool for 5 minutes in the pan. Then transfer to a wire rack to cool completely or until just slightly warm.
  9. Prepare Eggnog Drizzle: While muffins cool, whisk together eggnog and powdered sugar until smooth. Drizzle this glaze lightly over the muffins.
  10. Garnish and Serve: If desired, sprinkle a small pinch of nutmeg over the drizzled muffins. Serve and enjoy your festive treat!

Notes

  • For a gluten-free version, substitute all-purpose flour with an equal amount of gluten-free flour blend in both the muffin and crumble ingredients.
  • Letting the batter rest before baking improves texture and rise.
  • Use freshly ground nutmeg for the best flavor.
  • Muffins are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
  • To reheat, warm muffins briefly in the oven or microwave before serving.

Keywords: Eggnog muffins, crumble topping, holiday muffins, gluten-free muffins, festive breakfast, nutmeg muffins, eggnog drizzle

Find it online: https://islawhite.com/eggnog-crumble-muffins-recipe/