These eggnog muffins are a little bit of effort - there's a pecan streusel topping AND glaze involved! - but so worth it! Amazing flavour & texture!
I guess you can say that this recipe was developed as a matter of efficiency!
That feels like it downplays what a fantastic holiday muffin recipe this is. Beyond efficiency, it was designed with indulgence in mind.
I had asked my husband if he wanted a basic eggnog muffin, one with streusel, or one with frosting... and his was response was “why not both?”
And so, these eggnog streusel muffins with eggnog glaze were born!
I love the combination of eggnog and nuts - either walnuts or pecans - and we happened to have more pecans on hand when I designed this recipe.
Walnuts would also be lovely, so go with what you have, or what you prefer!
These eggnog muffins may be more on the more extreme end of muffins I make - appearance, effort, and calorically speaking - but they’re really not THAT much effort.
The few extra minutes it takes to make the pecan streusel and eggnog icing are well worth the effort, IMHO!
As my husband says, “They are ADDICTIVE!”
Anyway, let’s get to it...
Ingredients
The ingredient list for these muffins may look long, but mostly it’s the same few items used in more than one section of the recipe.
Eggnog in the muffins and the glaze, flour in the muffins and the streusel, etc.
They’re all simple ingredients though, and you’re likely to have the on hand. If not, they’ll be easy to find in any grocery store.
You will need:
Eggnog
All-Purpose Flour
Light Brown Sugar
Confectioners Sugar / Icing Sugar / Powdered Sugar
Chopped Pecans
Unsalted Butter
Large Eggs
Rum Extract
Baking Powder
Ground Nutmeg
Salt
The only real notes I have for you are that you can use whatever eggnog you like - traditional eggnog, light eggnog, even one of the plant based eggnogs.
Most recently we made this with an oatnog, it was lovely!
How to Make Eggnog Muffins
The full recipe is in the recipe card at the end of this post, here is a pictorial walk through.
Pecan-Streusel Topping
In a small bowl, mix together flour, pecans, brown sugar, and nutmeg.
Use a pastry cutter or two forks to cut in 2 tablespoons butter until the mixture resembles coarse crumbs. Set aside.
Eggnog Muffins
Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
In a large bowl, combine flour, brown sugar, baking powder, nutmeg, and salt. Set aside.
In another bowl, combine eggs, eggnog, and rum extract. Add egg mixture all at once to the flour mixture.
Stir just until moistened (batter should be lumpy.)
Sprinkle streusel topping over muffin batter in cups.
Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
Eggnog Glaze
Whisk together the butter, 1 tablespoon of eggnog, and nutmeg until smooth.
Add about half the powdered sugar, a little at a time.
Once half of the powdered sugar is incorporated, add remaining eggnog, whisking until smooth.
Add remaining powdered sugar, whisking until smooth. You want it VERY thick, but you can add extra water if you need.
Remove muffins from muffin cups; drizzle with glaze, and serve warm!
You'll want to drizzle this immediately, while it's still warmed.
Best served room temperature or warmer.
More Christmas Treats
Looking for more inspiration for your holiday goodies tray? Breakfast, sweet snack or dessert, here are a delicious recipes for you!
Candied Orange Slices
Candy Cane Biscotti
Christmas Bagels
Creme de Menthe Nanaimo Bars
Easy Gingerbread Muffins
Eggnog Pie
Eggnog Pudding
Eggnog Sticky Buns
Festive Easy Fudge
Fruitcake Cookies
Gingerbread Bagels
Gingerbread Scones
Gluten-Free Candy Cane Cookies
Gluten Free Fruitcake
Gluten-Free Fruitcake Cookies
Gluten Free Gingerbread Cookies
Keto Candy Cane Cookies
No-Bake Gingerbread Pie
Noelles
Pecan Pie Cookies
Peppermint Patties
Traditional Eggnog Mousse
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Eggnog Muffins with Pecan Streusel Topping
Equipment
- Muffin Tin
- Cupcake Liners Optional
Ingredients
Pecan-Streusel Topping
- 2 tablespoon All-Purpose Flour
- 2 tablespoon Finely Chopped Pecans
- ¼ cup Brown Sugar
- ⅛ teaspoon Nutmeg
- 2 tablespoon Butter chopped
Eggnog Muffins
- 2-½ cups All-Purpose Flour
- ½ cup Brown Sugar packed
- 2 tsp. Baking Powder
- ½ teaspoon Nutmeg
- ¾ teaspoon Salt
- 2 Large Eggs lightly beaten
- 1 ½ cup Eggnog
- 1 tsp. Rum Extract
Eggnog Glaze
- 2 tablespoon Butter softened
- 3 tablespoon Eggnog
- ⅛ teaspoon Nutmeg
- 2 cups Confectioners / Icing / Powdered Sugar
Instructions
Pecan-Streusel Topping:
- In a small bowl, mix together flour, pecans, brown sugar, and nutmeg.
- Use a pastry cutter or two forks to cut in 2 tablespoons butter until the mixture resembles coarse crumbs. Set aside.
Eggnog Muffins:
- Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
- In a large bowl, combine flour, brown sugar, baking powder, nutmeg, and salt. Set aside.
- In another bowl, combine eggs, eggnog, and rum extract. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.)
- Divide batter between 12 prepared muffin cups, filling each to almost full. Sprinkle streusel topping over muffin batter in cups.
- Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
- Cool in muffin cups on a wire rack for 5 minutes, while you make the glaze:
Eggnog Glaze
- Whisk together the butter, 1 tablespoon of eggnog, and nutmeg until smooth.
- Add about half the powdered sugar, a little at a time.
- Once half of the powdered sugar is incorporated, add remaining eggnog, whisking until smooth.
- Add remaining powdered sugar, whisking until smooth. You want it VERY thick, but you can add extra water if you need.
- Remove muffins from muffin cups; drizzle with glaze, and serve warm!
Notes
Nutrition
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