Brown Butter Eggnog Muffins

These brown butter eggnog muffins are super moist and full of flavor from the spiced eggnog and nutmeg! Topped with a brown sugar streusel and eggnog glaze, they're super easy to make and perfect for Christmas morning breakfast or holiday brunch!

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 311kcal

Author Kyleigh Sage

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

US Customary - Metric

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

These 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).

To Make Brown Butter: Melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for about 20 minutes in the fridge until soft and pliable. Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.

Nutrition