Eggnog Coffee Cake Muffins

The streusel and eggnog glaze make these muffins extra special, perfect for Christmas morning. Thank you Two Peas in their Pod

 

1/2 cup all-purpose Gold Medal flour
1/2 cup brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 tablespoons unsalted butter, cut into small pieces

For the muffins:
2 cups all-purpose Gold Medal flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup eggnog
1 large egg
5 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract

For the eggnog glaze:
1 cup powdered sugar
3 tablespoons eggnog
Pinch of nutmeg

• Preheat the oven to 350 degrees F. 
• Line a muffin pan with paper liners or spray with cooking spray. 
• Set aside.
• In a small bowl, combine flour, brown sugar, cinnamon, and nutmeg. 
• Add the butter and rub together with your fingers until mixture looks like coarse crumbs. 
• Set aside.
• In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt. 
• Set aside.
• In a medium bowl, combine eggnog, egg, melted butter, and vanilla extract. 
• Whisk until smooth. 
• Pour the liquid ingredients over the dry ingredients and stir until just combined. 
• Don't over mix.
• Place 1 tablespoon of muffin batter in each prepared muffin cup. 
• Top with 1 teaspoon of streusel.
• Add more batter to cover the streusel, about a heaping teaspoon. 
• Top muffins with remaining streusel.
• Bake muffins for 20 minutes, or until a toothpick inserted in the center comes out clean. 
• Remove from oven and let muffins cool to room temperature.
• While the muffins are cooking, make the eggnog glaze. 
• In a medium bowl, whisk together powdered sugar, eggnog, and pinch of nutmeg. 
• Whisk until smooth. 
• Drizzle glaze over the muffins.