Most people either love or hate eggnog. Personally I prefer thinner eggnog with extra nutmeg and a strong dose of Wild Turkey bourbon. I’ve tried to capture those holiday flavors in these muffins, with bourbon and eggnog in the batter, a crunchy, spiced brown sugar streusel, and a bourbon-eggnog glaze.
Notes on Ingredients
Nutmeg – I prefer to keep whole nutmegs and grate them as I need to use them. To me, they seem to maintain a much stronger flavor than nutmeg that has already been ground.
Butter – To make this streusel, the butter needs to be very soft. Make sure not to use salted butter, since there is also added salt in the recipe!
Bourbon – If you don’t want to use bourbon in either the batter or the glaze, substitute the same amount of eggnog.
Notes on Technique
- I find it easier to mix streusel by hand, because it helps to be able to feel the texture of the crumbs. Continue to mix it until all of the flour and sugar is coated with butter. You should be able to form large crumbs, but not be able to bring all of the crumbs together into one large mass.
- Press the streusel into the muffin batter slightly so that it will stick.
- Make sure that the wet ingredients are at room temperature before making the muffin batter. I like to warm the milk, or in this case the eggnog, in the microwave until it reaches room temperature rather than let it sit out.
- This recipe is formulated to make exactly 12 muffins. I always use muffin papers when I bake them, because they help the muffins rise higher. If you don’t have papers, you can still bake them, just be sure to grease the cups. You may also want to increase the amount of batter by multiplying all of the ingredients by 1.25.
- When making the glaze, add the wet ingredients to the powdered sugar, rather than the other way around. This will help to prevent lumps.
Bourbon Eggnog Muffins with Brown Sugar Streusel
For the Streusel:
- 2/3 cup all-purpose flour (85 g)
- 1/2 cup brown sugar (100 g)
- 1/2 tsp grated nutmeg
- 1/8 tsp cinnamon
- 1/8 tsp allspice
- 1/8 tsp salt
- 3 tbsp butter, softened
For the Muffins:
- 2 1/2 cups all-purpose flour (310 g)
- 1/3 cup sugar (65 g)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 large eggs, room temp
- 1 1/2 cups eggnog, room temp
- 1/3 cup oil
- 2 tbsp bourbon (or substitute eggnog)
For the Glaze:
- 1/2 cup powdered sugar
- 1/4 tsp grated nutmeg
- 1 tbsp eggnog
- 1 tsp bourbon (or substitute eggnog)
Make the Streusel:
- Preheat the oven to 400° F (200° C) and line 12 muffin cups with muffin papers.
- In a medium bowl, stir together the flour, brown sugar, nutmeg, cinnamon, allspice, and salt. Cube the softened butter and mix it in using your hands until it is fully incorporated. Set the streusel aside.
Make the Muffin Batter:
- In a large mixing bowl, add the flour, sugar, baking powder, salt, and cinnamon. Add these together and stir them until they are well combined, then make a well in the center.
- In a medium bowl or a large measuring cup, whisk together the eggs and eggnog, then add the oil and bourbon. Mix thoroughly, then pour the wet ingredients into the well in the center of the dry ingredients. Use a large spoon to stir, making sure all of the flour gets incorporated, but being careful not to overmix.
- Use a tablespoon to pour the batter evenly into the muffin cups. Top the batter with the streusel, pressing it slightly into the batter. Bake at 400° F (200° C) for about 15-18 minutes, or until the tops bounce back when touched. Let them cool for about 30 minutes before glazing.
Make the Glaze:
- In a small bowl, stir together the powdered sugar and nutmeg. Add the eggnog and bourbon, whisking until it is well combined and there are no lumps. Use a spoon to drizze the glaze over the muffins. They can be stored at room temperature for up to 3 days, or in the refrigerator for 4-5 days.