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Egg Nog Crumb Muffins, rich with egg nog, topped with big chunks of sweet buttery crumbs, then graced with a dusting of confectioner's sugar.

Egg Nog Crumb Muffins

Servings 12 muffins


For the muffins:

  • 2 1/2 cups all purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground nutmeg
  • 2 eggs room temperature
  • 1 1/4 cups full fat egg nog see note, room temperature
  • 6 Tablespoons unsalted butter melted and cooled
  • 1 teaspoon vanilla

For the crumb topping:

  • 1 cup all purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 6 Tablespoons cold unsalted butter cut into small pieces
  • Confectioner's sugar for sprinkling


  1. Preheat oven to 425 degrees F. Line a 12 cup muffin tin with muffin wrappers.
  2. Make the muffins. In a large bowl, whisk together flour, sugar, baking powder, salt and nutmeg.
  3. In a medium bowl, whisk together the room temperature eggs, egg nog (milk, if you're using it, see notes) and slightly cooled melted butter. The butter should not be hot, but not so cool that it's starting to solidify again.
  4. Pour the egg nog mixture into the flour mixture and stir just until combined and no floury spots remain. Don't overmix or you'll end up with a tough muffin. Scoop batter into muffin cups. You'll use about 1/4 cup per muffin.
  5. Make the crumb topping. Whisk together flour, brown sugar, white sugar, salt, cinnamon and nutmeg.
  6. Cut cold butter into the flour mixture with a pastry cutter or two knives until your mixture forms small crumbs. Use your hands to squeeze the mixture together, mixing and squeezing until it forms a ball. This will take a couple of minutes. The warmth of your hands will help the butter work into the flour.
  7. Break the ball into various sized "crumbs" and distribute evenly across all of the muffins.
  8. Bake at 425 degrees F for 5 minutes, then turn the temperature down, without opening the oven, to 375 degrees F and continue to cook for 10-15 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Sprinkle with confectioner's sugar, if desired.
  9. Serve warm or at room temperature.

Recipe Notes

*Be careful not to overbake your muffins or they will be dry. Always check for doneness at the earliest possible time frame.

*My egg nog was really thick, thicker than heavy cream. Yours may be thinner. You just need 1 1/4 cups total liquid. I used 1/2 cup eggnog to 3/4 cup milk to thin mine out. You can use whatever ratio works for you. If your eggnog is on the thinner side, use just egg nog without any milk.

*The crumb topping makes a TON of crumbs. They will all fit on top of the muffin, but if you want less crumbs, just cut the recipe in half. I promise you'll still have plenty to cover all 12 muffins.

*You can substitute a 6 Tablespoons of oil for the melted butter in the muffin if you'd prefer. I like baking with a light olive oil, but you can use a vegetable oil or other oil.

*You can microwave your eggnog briefly to help bring it to room temperature. Don't let it boil or cook, just make sure it's not cold or even cool anymore.

*Store in a covered container at room temperature for up to 2 days or freeze for longer storage.

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