Save Soft, spiced muffins blending the rich flavors of eggnog and classic holiday cookies—perfect for cozy winter gatherings or gifting.
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I first baked these eggnog Christmas cookie muffins with my kids on a snowy December weekend. The aroma of cinnamon and nutmeg filled our kitchen, making these treats our new favorite for winter mornings.
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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)
- Eggs: 2 large
- Pure vanilla extract: 1 teaspoon
- Eggnog: 1 cup (240 ml)
- Crushed holiday cookies: 1/2 cup (e.g., shortbread, sugar cookies, or gingerbread)
- 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
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Instructions
- Prepare baking pan:
- 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 & sugars:
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Add eggs & vanilla:
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Combine mixtures:
- Gradually add dry ingredients to wet mixture, alternating with eggnog, beginning and ending with dry ingredients. Mix until just combined. Do not overmix.
- Fill muffin cups:
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Make 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 center comes out clean.
- Cool muffins:
- Allow muffins to cool in tin for 5 minutes, then transfer to wire rack to cool completely.
- Optional glaze:
- Whisk powdered sugar with eggnog until smooth and drizzle over cooled muffins.
Save Every Christmas morning, my family enjoys these muffins before opening presents, our favorite tradition for starting the festivities.
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Required Tools
12-cup muffin tin, mixing bowls, electric mixer or whisk, measuring cups and spoons, wire rack
Allergen Information
Contains: Wheat (gluten), eggs, milk (including eggnog and butter). May contain tree nuts or soy if using certain cookies.
Nutritional Information (per serving)
Calories: 265. Total Fat: 11 g. Carbohydrates: 38 g. Protein: 4 g.
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Enjoy these muffins warm for the best texture and flavor. The hint of glaze makes them a truly special holiday treat.
Recipe FAQ
- → Can I use store-bought eggnog?
Yes, store-bought eggnog works well. Use premium or homemade for an even richer flavor.
- → What type of cookies are best for the crumble topping?
Shortbread, sugar cookies, or gingerbread enhance the festive taste. Customize with your favorite holiday cookies.
- → How do I prevent muffins from becoming dry?
Do not overmix the batter and check for doneness at the minimum baking time. Use fresh eggnog and butter for moisture.
- → Is there a substitute for eggnog?
You can use whole milk with a pinch of nutmeg, but eggnog delivers the signature flavor profile.
- → Can these muffins be frozen?
Yes, cool completely and wrap tightly. They freeze well for up to 2 months; thaw at room temperature when ready to serve.
- → Are these muffins suitable for vegetarians?
Yes, the ingredients are suitable for a vegetarian diet, but check store-bought cookie labels for any added animal-derived ingredients.
