These spiced eggnog muffins are a delightful treat, perfect for the holiday season or any time you crave a warm, comforting baked good.
Preheat your oven to 375°F and prepare a muffin tin with paper liners or grease each cup.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, combine the flour, sugar, baking powder, and nutmeg.
Sift the dry ingredients for a lighter muffin texture.
In another bowl, whisk together the eggs, eggnog, melted butter, and vanilla extract.
Ensure the melted butter is slightly cooled to prevent cooking the eggs.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Overmixing can lead to dense muffins, so mix until you no longer see dry flour.
Fill each muffin cup about two-thirds full with the batter.
Use an ice cream scoop for even portioning.
In a small bowl, combine the flour, brown sugar, and nutmeg for the crumble topping. Cut in the cold butter until the mixture resembles coarse crumbs.
Use your fingers or a pastry cutter for the best crumb texture.
Sprinkle the crumble topping evenly over each muffin.
Press the topping gently into the batter to help it adhere during baking.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a warm beverage for a cozy treat.
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