Want a cozy, creamy muffin that tastes like a festive treat any time of year?
These eggnog muffins bring the warmth and flavor of traditional eggnog into a soft, tender muffin packed with sweet spices.
Simple to bake yet impressively flavorful, they’re a great way to treat yourself or share with friends.
Why You’ll Love This Recipe
These festive muffins capture the cozy flavor of classic eggnog with warm spices and a soft crumb. Perfect for the holiday season.
What Makes Them Special
- Classic eggnog flavor
- Warm nutmeg and spice
- Soft and tender texture
- Great for holiday breakfasts
- Seasonal and comforting
🔥 Eggnog muffins are seasonal and spice-forward. If you enjoy this flavor profile, these warm, cozy recipes follow a similar theme.
How to Get Your Eggnog Muffins Just Right
Eggnog muffins are a seasonal treat that rely on the rich, custard-like consistency of the nog.
Because eggnog is thicker and more sugar-dense than regular milk, the batter can be prone to heaviness if handled incorrectly.
Here is how to ensure your muffins are light, fragrant, and perfectly topped with a crisp streusel.
1. Choose the Right Eggnog
Use a high-quality, full-fat refrigerated eggnog rather than the shelf-stable versions if possible.
The higher fat content and thicker consistency of premium eggnog provide a much more tender crumb.
If your eggnog is exceptionally thick (almost like a pudding), whisk it briefly before measuring to ensure it incorporates evenly without requiring extra stirring.
2. Freshly Grated Nutmeg is Non-Negotiable
Nutmeg is the signature flavor of eggnog. While pre-ground nutmeg works, freshly grating a whole nutmeg into the dry ingredients will provide a much more vibrant, aromatic warmth.
If you really love that “holiday” flavor, add an extra pinch to the streusel topping as well.
3. Temperature Management
Adding cold eggs and cold eggnog to melted butter.
If the liquids are too cold, the melted butter will instantly solidify into small, waxy clumps.
For the smoothest emulsion, let your eggs and eggnog sit on the counter for about 20 minutes before mixing.
If you’re in a rush, a 10-second zap in the microwave for the eggnog (just to take the chill off) works wonders.
4. The Cold Butter Streusel Rule
The Technique: For a crumbly topping that doesn’t melt into the muffin, your butter must be very cold.
Cut the butter into tiny cubes and put them back in the freezer for 5 minutes before mixing the streusel.
When you rub the butter into the flour and sugar, aim for chunks the size of small peas.
If the butter gets too warm from your hands, the topping will bake into a flat sugar glaze rather than a crunchy crumble.
5. Avoid the Over-Mix
Because eggnog is heavy, it’s tempting to stir the batter until it’s perfectly smooth.
Use a large rubber spatula and fold the dry ingredients into the wet until just combined. A few small lumps of flour are perfectly fine.
Over-mixing develops gluten, which will turn your festive muffins into tough, rubbery hockey pucks.
6. Don’t Skip the 20-Minute Cool Down
The instructions mention cooling for 20 minutes—this is more important for eggnog muffins than almost any other variety.
Because of the high sugar and moisture content in eggnog, the muffins are very soft when they first come out of the oven.
Letting them rest allows the internal structure to set. If you peel the liner off too early, half of the muffin will stick to the paper.
Easy Baking Tips That Have Worked for Me
- I taste the eggnog first and some brands are already heavily spiced.
- These brown early but stay wet inside. So, don’t rush them out.
- I tent loosely if tops darken too fast.
- Cooling fully prevents a soggy base.
- Texture improves the next morning.
Variation Tips
These Eggnog Muffins are a holiday classic, but the creamy, spiced base is perfect for a little creative experimentation.
Whether you want to lean into the “spiked” flavors of the season or need to adjust for guests with dietary restrictions, here are several ways to make this recipe your own.
1. The “Spiked Holiday” Version
If you want to lean into the traditional flavors of a holiday party:
Increase the dark rum to 1 tablespoon and add 1/2 teaspoon of brandy extract.
Once the muffins have cooled, whisk together 1/2 cup of powdered sugar with 1 tablespoon of eggnog and a splash of rum.
Drizzle this over the streusel for a decadent, double-eggnog punch.
2. Cranberry Orange Eggnog
Eggnog pairs beautifully with tart winter fruits.
Fold 1/2 cup of fresh or frozen cranberries and the zest of one orange into the batter along with the dry ingredients.
The tartness of the cranberries cuts through the richness of the eggnog, and the orange zest highlights the nutmeg and vanilla perfectly.
3. The “White Chocolate Snow” Muffin
Stir in 1/2 cup of white chocolate chips to the batter.
The white chocolate melts into the eggnog crumb, creating “pools” of creamy sweetness that complement the custard-like flavor of the muffins.
4. Toasted Pecan Streusel
Add 1/4 cup of finely chopped pecans to your streusel topping mixture.
This adds an earthy, nutty crunch to the top of the muffin that contrasts wonderfully with the soft, pillow-like interior.
5. Dietary Adaptations
Dairy-Free & Vegan:
Use a dairy-free eggnog (such as almond, oat, or soy-based “nog”). These are widely available during the holidays and have a similar consistency.
Replace the melted butter in the batter with melted coconut oil or a vegan butter stick. Use very cold vegan butter for the streusel.
Replace the 2 eggs with 1/2 cup of unsweetened applesauce or two flax eggs. Note that the muffins may be slightly denser but will stay incredibly moist.
Gluten-Free:
Substitute the all-purpose flour with a 1:1 Gluten-Free Baking Flour (like King Arthur or Bob’s Red Mill).
Because eggnog batter is quite heavy, let the gluten-free batter rest in the bowl for about 10 minutes before scooping into the tin to help the rice flours hydrate and prevent a “gritty” texture.
Lower Sugar Option:
Many store-bought eggnogs are very sweet. You can reduce the granulated sugar in the batter to 3/4 cup without affecting the structure.
You can also swap the sugar in the streusel for coconut sugar for a deeper, caramel-like flavor.
How to Properly Store Your Eggnog Muffins
Eggnog muffins are uniquely moist due to the custard-like nature of the nog, but that same moisture can make the streusel topping soggy if they aren’t stored correctly.
Here is how to keep your holiday treats fresh and flavorful.
1. Room Temperature (Best for Short-Term)
Duration: 2 to 3 days.
Once the muffins have cooled completely, place them in an airtight container.
To keep the streusel from becoming gummy, place a paper towel at the bottom of the container and another one over the top of the muffins before sealing.
This absorbs the moisture that naturally migrates from the damp eggnog crumb to the dry topping.
2. Refrigeration (Best for Humid Climates)
Duration: Up to 5 days.
Since eggnog is a dairy-heavy ingredient, the refrigerator is a great option if your kitchen is quite warm.
The fridge can slightly dry out the flour, so ensure the container is truly airtight. These muffins are best enjoyed after being brought back to room temperature or quickly reheated.
3. Freezing (The Long-Term Solution)
Duration: Up to 3 months.
These freeze exceptionally well. Wrap each muffin tightly in plastic wrap to protect the streusel, then place them into a heavy-duty freezer bag.
Thaw on the counter for about an hour or in the refrigerator overnight.
4. How to Reheat for “Fresh-Baked” Quality
Eggnog muffins are best when the butter and nutmeg aromas are “reactivated” by heat.
For a Soft, pillowy muffin: Microwave on medium power for 15–20 seconds. This is the best way to restore the moisture to the crumb.
To revive the Streusel: If the topping has softened, place the muffins in a toaster oven or regular oven at 300°F (150°C) for 5 minutes. This will re-crisp the butter and sugar in the topping while warming the center.
5. Storage Mistakes to Avoid
Never put these muffins in a container while they still have any warmth. The eggnog moisture will turn into steam, which condenses on the lid and drips back down, turning your beautiful muffins into a wet, sticky mess.
While great for crusty loaves, bread boxes allow too much airflow for these muffins. They will lose their signature “tender nog” texture and become stale within 24 hours.
Because of the fats in the butter and eggnog, these muffins can easily absorb the smells of other foods in your fridge (like leftovers). Always use a high-quality, gasket-sealed container if refrigerating.
FAQs
Can I omit the rum, and will it affect the texture?
The dark rum is included strictly for flavor to mimic a traditional “spiked” eggnog. If you prefer to leave it out, you can simply omit it or replace it with an extra teaspoon of vanilla extract or 1/2 teaspoon of rum extract. It will not affect the structural integrity or the rise of the muffin.
Why did my streusel topping melt into the muffin instead of staying crunchy?
This usually happens if the butter in your streusel was too soft or if your oven wasn’t fully preheated. For a distinct, crumbly topping, ensure your butter is cubed and very cold when you mix it. If your kitchen is warm, pop the prepared muffin tin in the fridge for 5 minutes before sliding it into the oven to firm up the butter bits.
Can I use low-fat or non-dairy eggnog?
Yes, you can. However, keep in mind that full-fat eggnog provides the richest flavor and the most tender crumb. If you use a low-fat version, the muffins may be slightly less “custard-like.” If using a dairy-free nog (like oat or almond), the muffins will still be delicious, though they may brown a bit faster due to the different sugar types used in plant-based milks.
My muffins turned out tough and dry. What happened?
The most common culprit is over-mixing. Because eggnog is thick, it’s easy to stir too much while trying to incorporate the flour. Stir only until the dry streaks disappear. Additionally, make sure you are “spooning and leveling” your flour rather than scooping directly with the measuring cup, as scooping packs the flour and leads to a dry, dense muffin.
What can I use if I want to make these out of season and can’t find eggnog?
If you have a craving for these in July, you can make a quick DIY eggnog base: whisk together 1 cup of whole milk or heavy cream, 2 egg yolks, 3 tablespoons of sugar, and 1/2 teaspoon of ground nutmeg. While not exactly the same as the slow-cooked holiday version, it provides the necessary fat and spice to make the recipe work perfectly.
Eggnog Muffins
12
muffins15
minutes18
minutesThese eggnog muffins are soft, lightly spiced, and full of festive flavor.
Ingredients
2 1/4 cups all-purpose flour (spoon and leveled)
1 cup granulated sugar
1 cup eggnog
1/2 cup unsalted butter (melted and cooled)
1/3 cup all-purpose flour (for the streusel)
1/3 cup granulated sugar (for the streusel)
2 large eggs
2 tablespoons very cold unsalted butter (cut into cubes)
2 teaspoons baking powder
1 teaspoon vanilla
1 teaspoon dark rum
1/2 teaspoon ground nutmeg
1/4 teaspoon ground nutmeg (for the streusel)
Directions
- Start by preheating your oven to 375°F (190°C). Prepare a standard 12-cup muffin tin by lining it with paper liners and set it aside for later.
- In a medium-sized mixing bowl, combine the flour, granulated sugar, baking powder, and ground nutmeg. Whisk these together thoroughly to ensure the nutmeg and leavening are evenly distributed.
- In a separate, larger bowl, whisk the eggs until broken up. Add in the eggnog, cooled melted butter, vanilla extract, and dark rum, whisking until the mixture is smooth and fragrant.
- Gently pour the flour mixture into the bowl with the wet ingredients. Using a spatula or large spoon, fold the two together just until the dry streaks disappear. The golden rule: Do not over-mix, as this ensures the muffins stay light and airy!
- Portion the batter into your prepared muffin tin, filling each cup approximately three-quarters of the way to the top.
- In a small dish, stir together the flour, sugar, and nutmeg for the topping. Add the cubes of very cold butter. Use your fingertips or a pastry blender to work the butter into the dry ingredients until the mixture looks like coarse, pea-sized crumbs. Sprinkle this topping generously over the top of each muffin.
- Slide the tin into the oven and bake for 18 to 20 minutes. They are done when the streusel looks golden and a toothpick inserted into the center comes out clean. Let the muffins rest in the pan for at least 20 minutes before serving—this wait is essential for the texture to set properly.
