These Eggnog Crumble Muffins are like the holidays wrapped in a soft, cozy sweater.
They’re super moist, packed with warm spices, and have a buttery crumble topping that takes them over the top.
Perfect for chilly mornings, holiday brunches, or just when you’re craving something comforting and sweet.
I make these every December, and they never last long — the smell alone brings people into the kitchen like magic.
Why I Love This Recipe
I’ve been baking these muffins every year since I first hosted a holiday brunch for my friends. They were such a hit, I had to start doubling the recipe. Everyone kept saying, “These taste like Christmas!”
- They use real eggnog, so they’re extra rich and festive
- The cinnamon-sugar crumble topping is SO addictive
- You can make them ahead for stress-free mornings
- They stay soft and moist for days
- They make your kitchen smell amazing
What You’ll Need
For the Muffins:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 2 large eggs
- 1 cup eggnog (store-bought or homemade)
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
For the Crumble Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ cup unsalted butter, melted
Pro Tips
- Use full-fat eggnog for the richest flavor
- Don’t overmix your batter — a few lumps are okay
- Let the muffins cool slightly before removing so they don’t fall apart
- You can double the crumble topping if you love extra crunch
- Use a cookie scoop to evenly portion batter into the muffin tin
Tools Needed
- Large mixing bowl
- Medium bowl (for crumble)
- Whisk
- Muffin tin
- Paper muffin liners
- Cookie scoop or spoon
- Cooling rack
Substitutions and Variations
- Swap eggnog for buttermilk and add a pinch more nutmeg
- Use almond milk eggnog for a dairy-free option
- Add chopped pecans or white chocolate chips to the batter
- Top with a light glaze made from powdered sugar and eggnog
Make Ahead Tips
You can make the batter and crumble topping the night before. Store them separately in the fridge, then assemble and bake in the morning. Baked muffins also freeze great — just reheat in the microwave for 20–30 seconds.
Makes: 12 muffins
Cook Time: 18–22 minutes
Instructions
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together 2 cups all-purpose flour, ½ cup granulated sugar, ½ cup packed brown sugar, 2 tsp baking powder, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ½ tsp salt until well combined.
Step 2: Mix Wet Ingredients
In a separate bowl, whisk 2 large eggs, 1 cup eggnog, ½ cup melted unsalted butter, and 1 tsp vanilla extract until smooth.
Step 3: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula until just combined — don’t overmix. Batter will be slightly lumpy.
Step 4: Make the Crumble Topping
In a small bowl, stir together ½ cup flour, ⅓ cup brown sugar, ¼ tsp cinnamon, ¼ tsp nutmeg, and ¼ cup melted butter until the mixture resembles wet sand.
Step 5: Fill the Muffin Tins
Line a muffin tin with paper liners. Use a cookie scoop to fill each liner about ¾ full with batter. Sprinkle crumble topping evenly on each muffin.
Step 6: Bake
Bake at 375°F (190°C) for 18–22 minutes in a preheated oven, or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
Step 7: Cool and Serve
Once cooled, dust lightly with powdered sugar or drizzle with a simple eggnog glaze if you like.
Leftovers and Storage
Keep leftovers in an airtight container at room temp for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat in the microwave for 15–20 seconds to bring back that just-baked softness.
Why This Recipe Works (Quick Science)
Eggnog adds moisture and richness thanks to its egg and cream content. The melted butter keeps the crumb tender, and the baking powder gives just the right lift. The crumble topping works because the fat coats the flour, creating crisp, sweet bits that contrast the soft muffin.
Common Mistakes
- Overmixing the batter — this makes muffins tough
- Not using paper liners — muffins may stick and crumble when you try to remove them
- Underbaking — if the centers sink, they needed more time
- Letting the crumble topping get too wet — don’t add extra butter
What to Serve With
- A hot cup of chai or coffee
- Warm spiced cider
- Scrambled eggs or a breakfast casserole for a full brunch
- A small fruit salad with citrus to balance the sweetness
FAQ
Can I use homemade eggnog?
Yes! Just make sure it’s well chilled before using.
Can I make these without the crumble topping?
Sure can. They’ll still be delicious — maybe add a sprinkle of cinnamon sugar before baking.
Do they taste eggy?
Nope — they taste sweet, creamy, and full of warm spices.
Can I bake this as a loaf instead?
Yes, bake in a greased 9×5 loaf pan at 350°F for about 40–50 minutes.
