Holiday Spiced Eggnog Muffins

“Merry Christmas! Shitter was full.”

That line—delivered by Cousin Eddie in National Lampoon’s Christmas Vacation—has always made me smile, and it’s one of the first things I think of when the holidays arrive. For me, eggnog and that movie are inseparable. Every Christmas Eve my brothers and I keep a long-standing tradition: we watch the film together while sipping spiked eggnog from moose-shaped cups. It’s a small ritual that instantly signals the season and always gets us laughing.

This Spiced Eggnog Muffins recipe is a holiday find I discovered after installing the Better Homes & Gardens app. The app is full of inspiring recipes, and this one immediately appealed because I always keep eggnog on hand during the holidays. I used eggnog with rum for a little extra warmth and flavor, but you can use non-alcoholic eggnog and add a touch of rum extract if you prefer.

The muffins are tender and moist with the comforting spice of nutmeg throughout. A lightly crunchy nutmeg-streusel on top gives each muffin a festive finish. They’re versatile—perfect for Christmas morning with coffee or as a sweet ending to a holiday meal. Below you’ll find the recipe adapted from Better Homes & Gardens, along with notes and a few tips to help you get the best muffin top and crumble texture.

RECIPE

Spiced Eggnog Muffins

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup Splenda sugar blend (or 1 cup sugar)
• 2 tsp baking powder
• 1/2 tsp ground nutmeg
• 2 eggs, lightly beaten
• 1 cup eggnog with rum*
• 1/2 cup light butter, melted and cooled
• 1 tsp vanilla
• *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 sugar)
• 1/4 tsp ground nutmeg
• 2 Tbsp light butter

Instructions

1. Preheat the oven to 375°F (190°C).
2. Grease two muffin tins or line them with paper bake 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 mixture and set aside.
3. In another bowl, combine the beaten eggs, eggnog, melted cooled butter, and vanilla. If you’re using rum extract, add it now. Pour the egg mixture into the well in the dry ingredients and stir just until moistened—the batter should remain slightly lumpy.
4. Spoon the batter into the prepared muffin cups, filling each about two-thirds full (for taller muffin tops, fill the cups nearly to the top). Sprinkle the nutmeg-streusel evenly over the batter.
5. Bake for 18–20 minutes, or until the muffins are golden and a wooden toothpick inserted in the center comes out clean. Let muffins cool in the pan on a wire rack for 5 minutes, then remove and serve warm.

Notes & Tips

These muffins are delightfully moist with a subtle nutmeg spice. For more pronounced muffin tops, fill the cups closer to the brim—these muffins don’t rise as dramatically as typical cupcakes. For a richer streusel, use the full amount of butter called for in the topping; I used a lighter amount to cut calories, but a bit more butter will yield a crisper, more indulgent crumble.

Make-ahead and storage: Store cooled muffins in an airtight container at room temperature for up to two days, or refrigerate for up to a week. Rewarm briefly in a low oven or microwave for best texture. These also freeze well—wrap individually and freeze in a sealed bag for up to 2 months; thaw at room temperature and reheat before serving.

Serving suggestions: Serve warm with a cup of coffee, tea, or an extra glass of spiced eggnog. They’re lovely for breakfast on Christmas morning, brunch gatherings, or as a sweet finish to a holiday feast.

Nutritional note (per muffin): 240 calories • 8 g fat • 33 g carbs • 1 g fiber • 5 g protein • WW Points+: 6 pts

One more candid moment: I couldn’t quite hide myself in this photo—there I am in the measuring spoons. No shame in comfy Sunday morning clothes and a messy bun when the kitchen smells like nutmeg and fresh muffins.