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Eggnog Streusel Muffins

Eggnog streusel muffins bake up tender with a golden oat-and-cinnamon topping. Eggnog, nutmeg, and vanilla bring a cozy flavor to these easy-to-make breakfast muffins.
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Prep Time 15 minutes
Cook Time 22 minutes
Resting 5 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 243
Ingredients Equipment Method Notes

Ingredients
  

For the streusel
  • 0.5 cup old-fashioned rolled oats
  • 0.25 cup light brown sugar packed
  • 0.5 tsp ground cinnamon
  • 2 tbsp unsalted butter melted
For the muffins
  • 2 cup all-purpose flour
  • 0.67 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp ground nutmeg
  • 1 egg large
  • 1 cup eggnog
  • 0.33 cup canola oil
  • 1 tsp vanilla extract

Equipment

  • 1 12-cup standard muffin pan

Method
 

Prepare the pan
  1. Heat the oven to 375°F.
  2. Line a 12-cup standard muffin pan with paper liners.
Make the streusel
  1. Stir the oats, brown sugar, and cinnamon in a small bowl.
  2. Mix in the melted butter until clumps form.
Make the muffins
  1. Whisk the flour, granulated sugar, baking powder, salt, and nutmeg in a large bowl.
  2. Whisk the egg, eggnog, canola oil, and vanilla in a medium bowl.
  3. Fold the egg mixture into the dry ingredients just until no dry flour remains.
  4. Divide the batter evenly among the muffin cups.
  5. Sprinkle the streusel over the tops.
  6. Bake for 18–22 minutes, until the tops are golden and a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
  7. Let the muffins rest in the pan for 5 minutes.
  8. Transfer the muffins to a wire rack to cool.

Notes

For tender muffins, fold the wet ingredients into the dry ingredients just until no dry flour remains. Store covered in the refrigerator for up to 3 days; freeze for up to 3 months. For a dairy-free variation, use dairy-free eggnog and plant-based butter.