Save Soft, spiced muffins blending the rich flavors of eggnog and classic holiday cookies blend into a festive dessert that brings warmth and seasonal joy to every bite. These cozy treats are perfect for family gatherings or gifting during the winter months.
I remember baking these eggnog cookie muffins for a Christmas brunch and watching everyone reach for seconds. The combination of warm spices, sweet eggnog, and crunchy cookie topping creates a nostalgic taste that immediately feels like the holidays.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Ground cloves: 1/4 teaspoon
- Unsalted butter, softened: 1/2 cup (115 g)
- Granulated sugar: 3/4 cup (150 g)
- Light brown sugar, packed: 1/4 cup (50 g)
- Eggs: 2 large
- Pure vanilla extract: 1 teaspoon
- Eggnog: 1 cup (240 ml)
- Crushed holiday cookies (shortbread, sugar cookies, or gingerbread): 1/2 cup
- Melted butter (for topping): 2 tablespoons
- Granulated sugar (for topping): 2 tablespoons
- Ground cinnamon (for topping): 1/4 teaspoon
- Powdered sugar (optional glaze): 1/2 cup (60 g)
- Eggnog (optional glaze): 1 to 2 tablespoons
Instructions
- Prepare the oven:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Cream butter and sugars:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 or 3 minutes).
- Combine eggs and vanilla:
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with eggnog, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Fill the muffin tin:
- Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
- Prepare cookie crumble:
- For the topping, combine crushed cookies, melted butter, sugar, and cinnamon in a small bowl. Sprinkle over each muffin.
- Bake muffins:
- Bake for 20 or 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins:
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional glaze:
- Whisk powdered sugar with eggnog until smooth and drizzle over cooled muffins.
Save Every year, our family gathers to share these muffins as we decorate the tree and swap stories. Their inviting aroma always makes the kitchen feel like the heart of the holidays.
Required Tools
12-cup muffin tin, mixing bowls, electric mixer or whisk, measuring cups and spoons, wire rack
Allergen Information
Contains wheat, eggs, and milk. May contain tree nuts or soy depending on cookie selection.
Nutritional Information
Each muffin contains approximately 265 calories, 11 g of fat, 38 g carbohydrates, and 4 g protein.
Save Enjoy these muffins fresh with a swirl of glaze and a cup of cocoa or mulled wine for the perfect festive treat.
Recipe Questions & Answers
- → Can I substitute store-bought eggnog?
Yes, both homemade and store-bought eggnog work well. Premium eggnog adds a richer flavor profile.
- → What cookies are best for the crumble topping?
Shortbread, sugar cookies, or gingerbread offer classic holiday flavors. Try spiced cookies for a twist.
- → How do I prevent muffins from drying out?
Mix batter just until combined and avoid overbaking. Store cooled muffins in an airtight container.
- → Is the glaze necessary?
The eggnog glaze is optional, but it adds extra sweetness and festive appeal. Drizzle over cooled muffins.
- → Can these muffins be frozen?
Yes, wrap muffins tightly and freeze up to 2 months. Thaw before serving for best texture and flavor.