Eggnog Crumble Muffins
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Eggnog Crumble Muffins
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If you're an eggnog fan and you enjoy moist, tender-crumbed muffins topped with a mountain of buttery crumbs, you're going to flip over these delicious Eggnog Crumble Muffins!
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Ingredients
For the crumble topping:
- ½ cup sugar
- ½ cup all-purpose flour
- 3 ½ tablespoons butter
For the muffins:
- ½ cup melted butter allow to cool 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
For the eggnog drizzle:
- 2 tablespoons eggnog
- ½ cup powdered sugar
- nutmeg for garnish, if desired
Instructions
For the prep:
- Preheat oven to 425F. Spray a 12 cup muffin baking pan generously with non-stick spray or line the pan with paper cupcake/muffin liners.
For the crumble:
- Prepare the crumble first by melting butter in a microwave-safe, medium-large bowl for 60-90 seconds on high power (cover the bowl with a damp paper towel before melting.)
- Add the sugar and flour and stir with a fork until well-mixed and nice size crumbs form. Set aside.
For the muffins:
- Whisk the melted butter with the sugar then add the eggs and stir well to combine completely. Add eggnog, buttermilk or yogurt and vanilla. Stir again until well combined.
- Sprinkle the baking powder, baking soda, nutmeg and salt over the top of the batter. Stir until smooth and lump-free. Add the flour, stir just until all flour is incorporated.
- Scoop the batter into the 12 muffin cups and sprinkle each with one rounded tablespoon of the crumble mixture. Pat the crumble lightly to adhere it to the batter.
- Wait 15 minutes before baking muffins. Immediately lower the heat to 350˚F and bake for another 17-20 minutes or until a toothpick inserted into the center comes out clean. Muffins will also spring back when lightly touched on the top when done. Allow muffins to cool for 5 minutes in the pan then remove from pan to a cooling rack.
For the eggnog drizzle:
- While the muffins are cooling, make the glaze by combining the eggnog and powdered sugar in a small bowl or measuring cup. Stir with a fork or small whisk until nice and smooth. Drizzle the glaze light over the cooled or just slightly warm muffins. Garnish with a teeny sprinkle of nutmeg if desired. Serve and enjoy!
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- To make these muffins gluten-free, sub an equal amount of cup to cup gluten-free flour for the all-purpose flour. I used King Arthur Measure to Measure Gluten-Free Flour with really good results. Be sure to allow the batter to rest in the pan as directed before baking. Add around 5 minutes onto the baking time or until the muffins are nicely golden and feel firm when gently touched on the top.
Nutrition Information
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Calories
338kcal
(17%)
Carbohydrates
52g
(17%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
308mg
(13%)
Potassium
184mg
(5%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
405IU
(8%)
Vitamin C
1mg
(1%)
Calcium
83mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 308mg | 13% |
| Potassium | 184mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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