These Eggnog muffins are so soft, delicious, and perfect for the winter. They are loaded up with eggnog flavour and warm spices. These muffins are sprinkled with a buttery sugar streusel that pair everything together too!
I feel like you ever love eggnog or you hate it. This is my first year baking with it, and personally so far I'm a fan! I am not going to be drinking it by itself anytime soon (or ever I think...), but if it's in baked goods then count me in.
This is a great recipe to bake to get in the holiday spirit, or to use up any leftover eggnog you may have during the season!
For more holiday recipes, try Christmas M&M Cookies, Andes Mint Brownies, and Hot Chocolate Cookies.
Why this recipe works
- Easy to make – These muffins comes together with just a few simple steps!
- Eggnog - The perfect way to bake with eggnog this Christmas season!
- Fluffy - These muffins are soo soft, fluffy, and moist!!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
All-purpose flour – This flour is used for the muffins and cannot be substituted for any other.
Butter – This will be cold and used for the streusel.
Cornstarch – This helps add a tender crumb to the muffins.
Eggs – Make sure they’re at room temperature before beginning.
Eggnog - Adds creaminess to the muffins, make sure it's at room temperature before beginning.
Flour – All-purpose flour is used in this recipe.
Sour cream - Make sure to use full fat sour cream. This can also be substituted for full fat flavourless yogurt or kefir.
Rum extract - Rum is a classic used in eggnog recipes, but you don't have to add it in!
Oil – I used a flavourless oil. You can use any type of oil, but flavoured ones will slightly change the taste. You can also use melted and cooled butter instead.
Step by step instructions
Here is how to make and bake these Eggnog Streusel Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Preheat the oven to 425°F. Line the muffin liners with liners and set aside. This recipe makes 12 muffins total. If you need a recommendation, this is my favourite tin.
Step 2 – Make the streusel. In a medium sized bowl, add flour, cinnamon, nutmeg, sugar, and cold butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.
Step 3 – Mix dry ingredients. In a medium-sized bowl, add flour, salt, cinnamon, nutmeg, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined and set aside.
Step 4 – Whisk wet ingredients. Into a large bowl, add oil and white sugar and whisk together. Then add in the eggs and vanilla and continue whisking. Then add in the eggnog, rum extract (optional), and sour cream. Whisk until everything is well combined and smooth.
Step 5 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
Step 6 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel on top.
Step 7 – Bake. Bake the muffins at 425°F for 5 minutes, then lower the temperature to 350°F (do not open the oven door) and bake for an additional 12-15 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
FAQ
How do I store Eggnog Streusel Muffins?
Store them at room temperature in an airtight container. They are good like this for a few days, or in the fridge for up to a week.
Can I freeze Eggnog Streusel Muffins?
Yes! Bake the muffins according to the recipe instructions and allow to cool completely back down to room temperature. Store them in a freezer-safe bag for up to 1 month.
When ready to consume, allow to come to room temperature before eating, or warm up in the microwave for 15 second intervals and enjoy!
My muffins didn't rise?
Check your leavening agents - they may be expired. Also make sure to fill your liners to the top.
Do I have to make the streusel?
No! But it really brings a nice buttery muffin crunch to them when they bake up. If you don’t make the streusel, sprinkle some white sugar on top.
What do I do with leftover streusel?
Streusel freezes great! Just place any leftovers you may have in a ziplock bag and freeze until needed again. You do not need to thaw it to use it, once you are ready to use it, you can sprinkle it frozen on top of the muffin batter.
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Eggnog Streusel Muffins
Ingredients
For the muffins
- 1/2 cup oil
- 3/4 cup white sugar
- 3 eggs room temperature
- 3/4 cups eggnog room temperature
- 1/4 cup full-fat sour cream room temperature
- 1 tbsp vanilla
- 1/4 tsp rum extract optional
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 1/2 tsps baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tbsp cornstarch
For the streusel
- 3/4 cup all-purpose flour
- 5 tbsp unsalted butter cold
- 1/3 cup white sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Preheat the oven to 425℉ and line your muffin tins with 12 liners.
For the streusel
- In a small bowl, make the streusel. Combine flour, cinnamon, nutmeg, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.3/4 cup all-purpose flour, 5 tbsp unsalted butter, 1/3 cup white sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg
For the muffins
- In a medium-sized bowl, add flour, salt, cinnamon, nutmeg, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined and set aside.2 1/2 cups all-purpose flour, 1 tsp baking soda, 2 1/2 tsps baking powder, 1 tsp cinnamon, 1/2 tsp nutmeg, 1 tbsp cornstarch, 1/2 tsp salt
- Into a large bowl, add oil and white sugar and whisk together. Then add in the eggs and vanilla and continue whisking. Then add in the eggnog, rum extract (optional), and sour cream. Whisk until everything is well combined and smooth.1/2 cup oil, 3/4 cup white sugar, 3 eggs, 3/4 cups eggnog, 1/4 cup full-fat sour cream, 1 tbsp vanilla, 1/4 tsp rum extract
- Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
- Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel on top.
- Bake the muffins at 425°F for 5 minutes, then lower the temperature to 350°F (do not open the oven door) and bake for an additional 12-15 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
- These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Beatrice says
WOW , your muffins look so good . Love your website .
Ania says
Thank you so much Beatrice for the kind words! <3