These bakery style Spiced Eggnog Muffins are over-sized oat muffins with a full cup of eggnog plus a crunchy streusel topping and easy eggnog glaze. They’re soft and tender and warmly spiced with cinnamon, nutmeg and ginger. If your favorite part of the muffin is the muffin top, these muffins are for you! The jumbo tops with a buttery brown sugar crumble are simply irresistible. They also freeze beautifully so they’re perfect to make ahead for the busy holiday season!
Table of contents
The trick to oatmeal muffins – soak your oats!
I love adding oats to muffins as it makes them hearty and filling, but sometimes it can make muffins taste a little dry. The key to keeping your oatmeal muffins moist and tender is to soak your oats in milk (or in this case, eggnog) before adding them to the batter. It’s the trick I use in almost all of my muffin recipes, even when using steel cut oats, like in these orange cranberry oatmeal muffins with chocolate chips or oatmeal banana nut muffins. It adds an extra step to the recipe, but I promise, it’s worth it!
Key ingredients and substitutions
Below are some of the key ingredients for this recipe, including ingredient notes and recommended substitutions. Please visit the recipe card at the end of this post for the exact ingredients and quantities used.
- Oats – I like to use large flake oats (old fashioned rolled oats), but you can also use quick cooking rolled oats if you prefer. You can even use steel cut oats, but you’ll need to let the oats soak overnight, or for at least 5-6 hours.
- Eggnog – For a soft and tender muffin, I prefer to use full-fat eggnog. You can use light or plant-based eggnog, and it will result in the same flavor, but the muffins won’t be as tender.
- Oil – This also helps keep the muffins tender. I used vegetable oil in this recipe, but canola, avocado or olive oil work well too.
- Spices – While the eggnog itself is spiced, adding some ground cinnamon, nutmeg and ginger really amps up the spice flavor in the muffins, streusel topping and glaze.
- Brown sugar – The rich flavor of brown sugar works best in this recipe – in the batter and in the streusel. I used light brown sugar, but you can use dark if you need to.
How to make eggnog muffins with streusel and glaze
Below is a brief overview of the steps to make this recipe along with photos. For further details, please see the recipe card at the end of this post.
Measuring ingredients
For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you’ll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you’ll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.
Tips for recipe success
- Muffins are not overly sweet. While the streusel and glaze are optional, the muffin batter only uses 1/3 cup of brown sugar so the muffins won’t be very sweet without the streusel and glaze.
- No need to use liners. I tested this recipe with cupcake liners but preferred how the muffin tops looked when they baked up without them.
- Grease muffin pan well. I use non-stick cooking spray to coat the muffin cups and the area around the top of the pan where the streusel spills out. This ensures that the muffin domes won’t stick to the pan.
- Space out muffins in pan. This recipe makes 6 jumbo muffins. I like to use a 12-cup standard size muffin pan but space the muffins out so the domes have room to rise and spread.
- Use cold, cubed butter in the streusel topping. This helps get a crumbly texture so the topping will bake up crunchy without spreading.
- Don’t forget to reduce the oven temperature! The muffins bake at 425F for the first 5 minutes to help create a bakery style muffin top. If you forget to reduce the temperature to 350F for the remainder of the baking time, the muffins will brown too much.
Recipe FAQs
Since these muffins have an eggnog glaze, you should store them in the fridge. When I want one, I usually just pop one in the microwave for 30 seconds. If you prefer to have these muffins at room temperature, just leave off the glaze.
These muffins freeze well, even with the glaze. Just place them in a single layer in a freezer safe container and they will last in the freezer for up to 3 months.
Yes, but you’ll end up with much smaller muffins. Just divide the batter into all 12 of the muffin cups instead of 6. You won’t be filling them to the top in this case. Add the streusel. Bake at 425F for 5 minutes, then reduce the temperature to 350F and bake for another 10-12 minutes.
More muffin recipes
- Banana Blackberry Oatmeal Muffins
- Partridgeberry White Chocolate Chip Muffins
- Spelt Flour Banana Muffins
- Air Fryer Oatmeal Chocolate Chip Muffins
If you make this recipe, I’d love to hear what you think in the comments below!
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Print
Spiced Eggnog Muffins with Streusel and Eggnog Glaze
- Prep Time: 15 minutes
- Resting Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 jumbo muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American, Canadian
Description
These bakery style Spiced Eggnog Muffins are soft and tender with a full cup of eggnog plus a crunchy streusel topping and easy eggnog glaze.
Ingredients
For the muffins:
- 1 cup (105g) old fashioned (large flake) rolled oats
- 1 cup (240ml) full-fat eggnog
- 1 large egg, room temperature
- 1/3 cup (80g) light brown sugar, packed
- 1/4 cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (140g) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
For the streusel topping:
- 1/4 cup (35g) all purpose flour
- 1/4 cup (55g) light brown sugar, packed
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 2 tablespoons (28g) unsalted butter, cold and cubed
For the glaze:
- 1/2 cup (60g) powdered sugar, sifted
- 3–4 teaspoons full-fat eggnog
- pinch of nutmeg
Instructions
- Add the oats and eggnog to a large bowl. Stir to combine and let soak in the fridge for 30-60 minutes, or until the oats have softened.
- Once the oats are soaked, preheat the oven to 425F. Grease every second cup in a 12-cup muffin tin so that 6 cups are greased and spaced out from each other.
- Add the egg, brown sugar, oil and vanilla to the oat/eggnog mixture. Whisk to combine.
- In a small bowl, whisk together the flour, baking powder, salt, nutmeg, cinnamon and ginger.
- Add the dry ingredients to the wet mixture and stir to combine. Be careful not to over mix. Let the batter rest while you make the streusel topping.
- To make the streusel, stir together the flour, brown sugar, nutmeg and cinnamon. Add the cubed butter and use your fingertips to work it into the dry ingredients until the mixture is crumbly. If the butter gets too warm as you work it in, just place the streusel in the fridge for 5-10 minutes.
- Use a cookie scoop to spoon the batter into the prepared muffin tin, filling the 6 cups to the top.
- Top each muffin with the streusel.
- Bake at 425F for 5 minutes and then reduce the oven temperature to 350F and bake for another 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few crumbs. Let cool for a few minutes in the pan and then transfer to a wire rack to cool completely.
- Add the glaze ingredients to a small bowl and whisk until smooth. (Add more or less eggnog to get your desired consistency).
- Drizzle the glaze over the cooled muffins and enjoy.
Notes
- While the streusel and glaze are optional, the muffin batter only uses 1/3 cup of brown sugar so the muffins won’t be very sweet if you leave off the streusel and glaze.
- Make sure your butter for the streusel topping is cold. This helps achieve a crumbly texture so the topping will bake up crunchy without spreading.
- I tested this recipe with cupcake liners but preferred how the muffin tops looked when they baked up without them.
- I use non-stick cooking spray to coat the muffin cups and the area around the top of the pan where the streusel spills out. This ensures that the muffin domes won’t stick to the pan.
- This recipe makes 6 jumbo muffins. I like to use a 12-cup standard size muffin pan but space the muffins out so the domes have room to rise and spread.
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