Eggnog Spiced Muffins

These Spiced Eggnog Muffins are soft, fluffy and filled with the warm flavors of eggnog, vanilla and nutmeg. Finished with a buttery nutmeg streusel topping, they make the reliable festive breakfast or sweet treat to enjoy with a hot cup of coffee during the holiday season!

There is just something so cozy about baking with eggnog during the holidays! These Spiced Eggnog Muffins have a tender, moist center, plenty of warm nutmeg flavor and the most satisfying crumbly streusel topping.

They're also made with a combination of all-purpose flour and whole wheat pastry flour, giving you that soft bakery-style texture with a little whole-grain goodness. Serve them for Christmas morning, add them to a holiday brunch spread or enjoy one as an afternoon treat with coffee or hot cocoa.

What goes in

• 1 cup whole wheat pastry flour
• 1 cup all-purpose flour
• 3/4 cup cane sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, melted and slightly cooled
• 1 large egg, at room temperature and lightly beaten
• 1 cup eggnog, at room temperature
• 1 teaspoon vanilla extract
• 1/3 cup all-purpose flour
• 1/3 cup cane sugar
• 1/2 teaspoon ground nutmeg
• 3 tablespoons unsalted butter, melted

How it comes together

1. Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or generously coat it with nonstick cooking spray.
2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat pastry flour, cane sugar, baking powder, nutmeg and salt.
3. In a separate bowl, whisk together the melted butter, egg, eggnog and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and gently stir just until everything is moistened. The batter will be slightly lumpy, so be careful not to overmix.
5. To make the streusel topping, combine the flour, cane sugar and nutmeg in a medium bowl. Pour in the melted butter and mix with a fork or your fingers until pea-size crumbles form.
6. Divide the muffin batter evenly among the 12 prepared muffin cups. Sprinkle the nutmeg streusel evenly over the top of each muffin.
7. Bake for 18 to 20 minutes, or until the muffin tops are lightly golden and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or let them cool completely before storing.

Keep in mind

Be careful not to overmix the batter or the muffins may turn out dense. Stir only until no large streaks of dry flour remain. For the best texture, bring the egg and eggnog to room temperature before mixing them with the melted butter. Spoon the flour into your measuring cup and level it with a knife rather than scooping it directly from the bag. Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To free