These cake-like eggnog muffins are a delicious way to use up leftover eggnog—or to justify buying more. With rich eggnog flavor and a buttery streusel topping, they taste like coffee cake in muffin form. Enjoy them for breakfast, brunch, or dessert.
Eggnog Coffee Cake Muffins
I remember being in college and eagerly waiting for eggnog to appear on store shelves. I’d buy a quart and drink way more than I should. These days I still enjoy eggnog, but I savor it and often make homemade batches that are far better than store-bought. When there’s extra eggnog, I use it in baking—eggnog cookies, breads, and these muffins are favorites.
These muffins capture the warm nutmeg and vanilla notes of eggnog and are finished with a crisp streusel, making them feel like a mini coffee cake. They’re simple to make and crowd-pleasing.
What You’ll Need
Below are the main ingredients used to get that classic eggnog flavor. Exact measurements and a printable recipe card are located in the recipe section further down.
- All-purpose flour – measured by spooning into the cup and leveling for accuracy.
- Granulated sugar – for sweetness.
- Baking powder – for lift.
- Eggs – provide structure and moisture.
- Eggnog – homemade or store-bought; both work, though homemade offers more flavor.
- Unsalted butter – melted and cooled; keeps the muffins from becoming too salty.
- Nutmeg – the warming spice associated with eggnog.
- Vanilla extract – enhances flavor.
- Dark rum – optional; included when using rum-flavored eggnog.
- Streusel topping – made from flour, sugar, nutmeg, and cold butter.
Recipe Variations
- Add cinnamon – a pinch in the batter or the streusel complements the nutmeg.
- Mix in extras – fold in 1/2 cup chocolate chips, chopped walnuts, or both for added texture.
- Glaze instead of streusel – drizzle a simple glaze made from powdered sugar, milk, and vanilla over warm muffins.
How to Make Eggnog Muffins
These muffins are quick and straightforward. Keep these tips in mind for the best texture:
- Measure the flour properly – spoon and level the flour instead of scooping directly from the bag.
- Combine gently – mix wet and dry ingredients just until combined to keep the muffins tender.
- Avoid overmixing – too much mixing creates tough muffins.
- Watch the bake time – ovens vary; check a few minutes early. Muffins are done when a toothpick comes out with just a few moist crumbs.
How to Store
Enjoy these muffins fresh for the best texture. Stored in an airtight container at room temperature, they stay soft for a couple of days. They also freeze well for up to two months—thaw in the refrigerator overnight and bring to room temperature before serving if you prefer.
More Muffin Recipes:
- Morning Glory Muffins
- Banana Bread Muffins
- Easy Banana Muffins
- Snickerdoodle Muffins
I hope you enjoy this easy and tasty recipe. Feel free to leave a review if you try it!
Eggnog Muffins
Pin
Ingredients
For the Batter
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1 cup granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1 cup eggnog
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla
- 1 teaspoon dark rum (optional)
For the Streusel Topping
- 1/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 teaspoon ground nutmeg
- 2 tablespoons very cold unsalted butter, cut into cubes
Instructions
-
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and set aside.
-
In a medium bowl, whisk together the flour, sugar, baking powder, and nutmeg until combined.
-
In a larger bowl, whisk the eggs, eggnog, melted butter, vanilla, and rum (if using). Add the flour mixture to the wet ingredients and stir just until combined—do not overmix. Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
-
Make the streusel: in a small bowl, stir together flour, sugar, and nutmeg. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the muffin batter.
-
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean and the streusel is golden.
-
Allow muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool at least 20 minutes before serving.
Nutrition
Nutritional information is an estimate and can vary depending on the exact ingredients and brands you use.