Pin It Soft, spiced muffins blending the rich flavors of eggnog and classic holiday cookies—perfect for cozy winter gatherings or gifting.
I first baked these festive muffins for a neighborhood cookie exchange, and they quickly became a favorite. The combination of warm spices and eggnog made them taste just like Christmas morning, and everyone asked for the recipe.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Ground cloves: 1/4 teaspoon
- Unsalted butter, softened: 1/2 cup (115 g)
- Granulated sugar: 3/4 cup (150 g)
- Light brown sugar, packed: 1/4 cup (50 g)
- Large eggs: 2
- Pure vanilla extract: 1 teaspoon
- Eggnog: 1 cup (240 ml)
- Crushed holiday cookies (shortbread, sugar cookies, or gingerbread): 1/2 cup
- Melted butter: 2 tablespoons
- Granulated sugar (for topping): 2 tablespoons
- Ground cinnamon (for topping): 1/4 teaspoon
- Powdered sugar: 1/2 cup (60 g)
- Eggnog (for glaze): 1–2 tablespoons
Instructions
- Prepare Muffin Tin:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Cream Butter and Sugars:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Add Eggs and Vanilla:
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with eggnog, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Fill Muffin Cups:
- Divide batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Prepare Cookie Crumble Topping:
- Combine crushed cookies, melted butter, sugar, and cinnamon in a small bowl. Sprinkle over each muffin.
- Bake:
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Muffins:
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional Glaze:
- For the glaze, whisk powdered sugar with eggnog until smooth and drizzle over cooled muffins.
Pin It This recipe has become our family's Christmas morning tradition—kids love decorating with extra cookie crumbs while the aroma fills the house.
Allergen Information
Contains: Wheat (gluten), eggs, milk (including eggnog and butter). May contain tree nuts or soy if using certain cookies—always check ingredient labels.
Required Tools
12-cup muffin tin, mixing bowls, electric mixer or whisk, measuring cups and spoons, wire rack
Nutritional Information (per serving)
Calories: 265, Total Fat: 11 g, Carbohydrates: 38 g, Protein: 4 g
Pin It Serve these festive muffins warm with a mug of hot cocoa—they'll create cozy holiday cheer for everyone!
Recipe Questions & Answers
- → Can I use store-bought eggnog?
Yes, both store-bought and homemade eggnog work well. Choose premium eggnog for richer taste.
- → How do I prevent dry muffins?
Mix until just combined and avoid overbaking. Using softened butter and fresh eggnog helps maintain moisture.
- → What cookies are suitable for the crumble topping?
Shortbread, sugar cookies, or gingerbread add festive crunch. Experiment with other spiced cookies for variety.
- → Are these muffins freezer-friendly?
Yes, wrap tightly and freeze for up to two months. Thaw at room temperature before serving.
- → Can I make these muffins dairy-free?
Substitute plant-based butter and use non-dairy eggnog alternatives for a dairy-free version.
- → What is the best way to glaze the muffins?
Whisk powdered sugar and eggnog until smooth, then drizzle over cooled muffins for a sweet finish.