These Eggnog muffins are full of eggnog flavour and warm spices. They are the perfect treat for the cozy season. The muffins are sprinkled with a buttery sugar streusel before baking that pairs everything together so perfectly!
I feel like you ever love eggnog or you hate it. This is my first year baking with it and so far I'm a fan! By no means will you catch me drinking it by itself anytime soon (or ever I think haha...), but if it's in baked goods then count me in.
If you have any leftover eggnog during the season use it for these muffins!
For more holiday recipes, try Gingerbread Oatmeal Breakfast Cake, Eggnog Oatmeal Breakfast Cake, or Andes Mint Brownies.
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Ingredients Notes
Feel free to check out this section to view certain key ingredients we’re using! Continue scrolling to see the full recipe and ingredients.
- All-purpose flour – This flour is used in the muffins.
- Butter – This will be cold and used for the streusel.
- Cornstarch – Optional, but this helps add a tender crumb to the muffins.
- Eggs – Make sure they’re at room temperature.
- Eggnog - The main ingredient in this recipe! Make sure it's at room temperature before beginning.
- Sour cream - This can also be substituted for full fat flavourless yogurt or kefir.
- Rum extract - Rum is a classic paired with eggnog for baking, but you don't have to add it in if you don't want to.
- Oil – I used a flavourless oil. 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 tin with liners and set aside. 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 in the dry ingredients; flour, salt, spices, cornstarch, baking powder, and baking soda. Mix together and then set aside to use later.
Step 4 – Whisk wet ingredients. Into a large bowl, add the oil and white sugar. Whisk for 2-3 minutes until smooth. Then whisk in the eggs and vanilla for another 2-3 minutes until smooth and paler in colour. Add in the room temperature eggnog, rum extract (optional), and sour cream. Continue to whisk to combine it all.
Step 5 – Add in dry ingredients. With a spatula, gently mix it together until no dry streaks show to create a soft muffin batter.
Step 6 – Scoop. Evenly divide the batter between the liners. Sprinkle a handful of 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 a toothpick inserted comes out clean.
These muffins are best served fresh. They stay good 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. You can toggle between metrics and cups in the recipe card below. Measuring in grams 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 turn out is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Use room temperature ingredients. This is super important for baking!
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 eat, allow to come to room temperature by itself, or warm up in the microwave for 15 second intervals and enjoy!
My muffins didn't rise?
You may of over-mixed your dry ingredients. Also, check your leavening agents to see if they are expired. Also make sure to fill your liners to the top.
Do I have to make the streusel?
No! This is optional. Adding streusel makes a really nice nice buttery sugar top. If you don’t make the streusel, sprinkle some white sugar on top instead.
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 large eggs room temperature
- 3/4 cups eggnog room temperature
- 1/4 cup full-fat sour cream room temperature
- 1 tsp vanilla
- 1/4 tsp rum extract optional
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsps baking powder
- 3/4 tsps cinnamon
- 1/4 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℉/218℃ and line the muffin tin 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 tsps baking powder, 3/4 tsps cinnamon, 1/4 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 large eggs, 3/4 cups eggnog, 1/4 cup full-fat sour cream, 1 tsp 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