These brown butter eggnog muffins are super moist and full of flavor from the spiced eggnog and nutmeg! Topped with a brown sugar crumble and eggnog glaze, they're super easy to make and perfect for Christmas morning breakfast or holiday brunch!
You might also like these apple cider muffins or these eggnog scones!
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Ingredient Notes
You just need a few ingredients to make these eggnog streusel muffins!
Brown Butter - My favorite ingredient of all time is brown butter!! Brown butter is just unsalted butter that has been melted and gently cooked to bring out a toasty, nutty flavor. If you've never made brown butter before, you can check out this post with all my tips for how to make brown butter!
Spices - For these brown butter eggnog muffins we use classic warming winter spices like cinnamon and nutmeg.
Rum Extract - This is optional but I like to add ½ teaspoon of rum extract to the batter.
Eggnog - You can use your favorite store-bought eggnog or make your own!
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Eggnog Muffins
Preheat the oven to 400°F and line a muffin tin with muffin liners.
Make the streusel topping by whisking together the flour, brown sugar, and cinnamon. Add in the cold brown butter and crumble together with your fingers until small clumps form. Set aside.
In a small bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt.
In a large mixing bowl, whisk together the melted brown butter, brown sugar, and sugar.
Add in the eggs, vanilla, and rum extract and whisk until combined and smooth.
Stir in about half of the flour mixture. Then stir in the eggnog and the rest of the flour mixture and mix until fully combined.
Spoon the batter into your muffin cups so that they are almost full. Generously sprinkle crumble mixture over muffins, gently pressing it into the top of the batter.
Bake at 400°F for 18-22 minutes for regular sized muffins. Rotate the pan about halfway through so that the muffins brown evenly.
Remove the eggnog muffins from the oven and let cool on a wire rack.
To make the glaze, whisk the together the powdered sugar and melted butter. Then slowly add in eggnog 1 tablespoon at a time until your desired consistency is reached.
Once the brown butter eggnog muffins are cool, drizzle with the eggnog glaze. Note: I recommend only glazing the muffins you're planning to eat immediately!
Tips for the Best Baked Goods
Use room temperature ingredients! Always make sure ingredients like butter, eggs, milk, yogurt, etc. are at room temperature before baking (unless the recipe indicates otherwise)! This ensures they'll incorporate into the batter more easily and leads to overall better texture. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, dense baked goods. [Measure cocoa powder the same way!]
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If you oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Make sure you baking powder is fresh! Baking powder is important for helping baked goods rise properly, but it has a relatively short shelf life once opened, so it's one of the few items I never buy in bulk! To test if your baking powder is still fresh, add a small amount to boiling water. If it bubbles it's still good to use, but if not it's time to toss it!
Recipe FAQ's
These eggnog muffins will keep at room temperature (without the glaze) for up to 4 days. Once glazed they're best eaten the same day (store in the fridge if glazed).
No! You can use regular unsalted butter if you prefer.
Yes! For mini eggnog muffins, reduce the baking time to 15-20 minutes.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like!
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Recipe Card
Brown Butter Eggnog Muffins
Special Equipment
Ingredients
Streusel Topping
- ¼ cup all purpose flour
- ¼ cup light brown sugar
- ¼ teaspoon cinnamon
- 2 tablespoons unsalted brown butter, cold
Muffins
- 2 ¼ cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon kosher salt
- ½ cup unsalted brown butter, melted
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract, optional
- ¾ cup eggnog
Glaze
- ½ cup powdered sugar
- 1 tablespoon unsalted butter, melted
- 1-3 tablespoons eggnog
Instructions
- Preheat the oven to 400°F and line a muffin tin with muffin liners.
- Make the streusel topping by whisking together the flour, brown sugar, and cinnamon. Add in the cold brown butter and crumble together with your fingers until small clumps form. Set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt.
- In a large mixing bowl, whisk together the melted brown butter, brown sugar, and sugar.
- Add in the eggs, vanilla, and rum extract and whisk until combined and smooth.
- Stir in about half of the flour mixture. Then stir in the eggnog and the rest of the flour mixture and mix until fully combined.
- Spoon the batter into your muffin cups so that they are almost full. Generously sprinkle crumble mixture over muffins, gently pressing it into the top of the batter.
- Bake at 400°F for 18-22 minutes for regular sized muffins. Rotate the pan about halfway through so that the muffins brown evenly.
- Remove the eggnog muffins from the oven and let cool on a wire rack.
- To make the glaze, whisk the together the powdered sugar and melted butter. Then slowly add in eggnog 1 tablespoon at a time until your desired consistency is reached.
- Once the brown butter eggnog muffins are cool, drizzle with the eggnog glaze. Note: I recommend only glazing the muffins you're planning to eat immediately!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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