How do you store these muffins?

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.

Can you freeze these muffins?

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.

Can I make 12 regular sized muffins instead of 6 jumbo muffins?

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.

Spiced Eggnog Muffins with Streusel and Eggnog Glaze

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

Cook Mode Prevent your screen from going dark

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.