“Merry Christmas! Shitter was full.”
Whenever I think of the holidays I think of eggnog, and eggnog always brings to mind National Lampoon’s Christmas Vacation—Griswolds, moose-shaped cups and that unforgettable moment with Cousin Eddie. That movie is a holiday tradition here, and every Christmas Eve my brothers and I watch it while enjoying spiked eggnog. It wouldn’t feel like the season without that ritual.
I discovered this Spiced Eggnog Muffins recipe through the Better Homes & Gardens app and immediately fell in love with it. I usually keep eggnog on hand during the holidays, and these muffins are a perfect seasonal treat—moist, warmly spiced with nutmeg, and finished with a buttery streusel topping. I used eggnog that already contained rum, but you can use plain eggnog and add a touch of rum extract for that same warm flavor.
One adjustment I’ll make next time is to fill the muffin cups a little higher. I’m used to cupcakes that rise and dome, so I initially filled these only two-thirds full and they didn’t produce the muffin-tops I prefer. Filling the cups closer to the top will give a more attractive, slightly domed top and a bit more golden crust.
These muffins turned out wonderfully moist. The nutmeg in both the batter and the streusel gives a classic holiday flavor, and the crumble topping adds texture. I tried to lighten the recipe a bit by using reduced-fat butter in the crumble, but for a richer streusel you may want to use the full amount of butter called for. Enjoy these for a festive breakfast, a cozy brunch, or a sweet holiday dessert.
Spiced Eggnog Muffins
Recipe adapted from Better Homes & Gardens
Yield: 24 muffins
No reviews
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup Splenda sugar blend (or 1 cup granulated sugar)
- 2 tsp baking powder
- 1/2 tsp ground nutmeg
- 2 eggs, lightly beaten
- 1 cup eggnog (with rum or non-alcoholic; see note)
- 1/2 cup light butter, melted and cooled
- 1 tsp vanilla extract
- If using non-alcoholic eggnog, add 1/2 tsp rum extract if desired.
Nutmeg-Streusel Topping
- 1/3 cup all-purpose flour
- 8 tsp Splenda sugar blend (or 1/3 cup granulated sugar)
- 1/4 tsp ground nutmeg
- 2 Tbsp light butter (for a richer crumble use slightly more)
Instructions
- Preheat the oven to 375°F (190°C).
- Grease two muffin tins or line with paper baking cups and set aside. In a medium bowl, whisk together the flour, sugar, baking powder, and nutmeg. Make a well in the center of the dry ingredients and set aside.
- In a separate bowl, combine the beaten eggs, eggnog, melted butter, and vanilla (add rum extract here if using non-alcoholic eggnog). Pour the wet mixture into the well in the dry ingredients and stir gently just until moistened. The batter should be slightly lumpy—do not overmix.
- Spoon batter into the prepared muffin cups, filling each cup a little over two-thirds full (for taller muffin tops, fill closer to the top). Prepare the nutmeg-streusel by mixing the flour, sugar, nutmeg and butter until crumbly, then sprinkle evenly over each muffin.
- Bake for 18–20 minutes, or until the muffins are golden and a wooden toothpick inserted into the center comes out clean. Cool in the muffin cups on a wire rack for 5 minutes, then remove and serve warm.
Notes & Tips
Serving size: 1 muffin. Approximate nutrition per muffin: Calories 240 • Fat 8 g • Carbs 33 g • Fiber 1 g • Protein 5 g • WW Points+ 6 pts.
Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze wrapped muffins for up to 2 months and thaw at room temperature.
Substitutions & variations: Use regular sugar in place of the Splenda blend if preferred. For a boozy version, add a tablespoon of rum to the batter if your eggnog is non-alcoholic. You can also sprinkle a light dusting of powdered sugar on top before serving for extra sweetness.
Serving suggestions: These muffins pair beautifully with coffee, tea, or a small glass of eggnog. They make a cozy holiday breakfast, an easy hostess gift when wrapped in a festive box, or a seasonal addition to a brunch spread.
Yes, you might spot the photographer in a reflection here—still working on hiding while shooting food photos. No shame in cozy Sunday morning sweats and a messy bun when baking for the holidays.
