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Side view of eggnog muffins with eggnog glaze drizzled on top.
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Spiced Eggnog Muffins with Streusel and Eggnog Glaze

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. 
Course Breakfast
Cuisine American, Canadian
Keyword crumb topping, eggnog, glaze, muffins, streusel
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Servings 6 jumbo muffins
Calories 442kcal
Author Leanne

Ingredients

For the muffins:

  • 1 cup old fashioned (large flake) rolled oats
  • 1 cup full-fat eggnog
  • 1 large egg room temperature
  • 1/3 cup light brown sugar packed
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup 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 all purpose flour
  • 1/4 cup light brown sugar packed
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, cold and cubed

For the glaze:

  • 1/2 cup powdered sugar sifted
  • 3-4 teaspoons full-fat eggnog
  • pinch of nutmeg
US Customary - Metric

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

  1. 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.
  2. 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.
  3. I tested this recipe with cupcake liners but preferred how the muffin tops looked when they baked up without them.
  4. 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.
  5. 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.

Nutrition

Calories: 442kcal | Carbohydrates: 65g | Protein: 8g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 385mg | Potassium: 199mg | Fiber: 2g | Sugar: 35g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 2mg