Brown Butter Eggnog Muffins

These Brown Butter Eggnog Muffins are the ultimate holiday breakfast treat—super moist, full of warm spices and nutmeg, enriched with nutty brown butter, and topped with a crunchy brown sugar streusel and sweet eggnog glaze. Perfect for Christmas morning breakfast, holiday brunch gatherings, or any time you want to fill your kitchen with the cozy aromas of the season. Easy to make and absolutely irresistible.

I grew up between two worlds Moroccan warmth and American comfort—shaped by the scent of cinnamon and orange blossom water drifting from my dad’s kitchen and the buttery aroma of classic chocolate chip cookies cooling in my mom’s oven. That blend of cultures is where my love for baking first took root. These eggnog muffins capture everything I love about holiday baking—the nostalgia of eggnog, the sophistication of brown butter, and the comfort of a warm muffin fresh from the oven. After testing this recipe multiple times, I’ve perfected the balance: the brown butter adds incredible depth without overpowering the eggnog’s creamy spice, while the streusel provides the perfect textural contrast to the tender crumb. These muffins make Christmas morning feel extra special, and they’re easy enough to become a regular part of your holiday traditions.

Ingredients

Servings: 12 muffins

For the Streusel Topping:

• ¼ cup (30g) all-purpose flour
• ¼ cup (50g) light brown sugar, packed
• ¼ teaspoon ground cinnamon
• 2 tablespoons (28g) unsalted brown butter, cold

For the Muffins:

• 2¼ cups (270g) all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• ½ cup (113g / 1 stick) unsalted brown butter, melted and slightly cooled
• ⅔ cup (130g) granulated sugar
• ⅓ cup (65g) light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon rum extract (optional but recommended)
• ¾ cup (180ml) eggnog

For the Eggnog Glaze:

• ½ cup (60g) powdered sugar
• 1 tablespoon (14g) unsalted butter, melted
• 1-3 tablespoons eggnog (adjust for desired consistency)

Substitution Tips: No eggnog? Make your own by mixing ¾ cup whole milk with ¼ teaspoon each of nutmeg, cinnamon, and vanilla extract. Skip the rum extract if avoiding alcohol flavoring—the vanilla extract alone works perfectly. For dairy-free, use plant-based eggnog and vegan butter throughout.

Step-by-Step Instructions

Preparation:

1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper muffin liners or grease the cups well.

Making the Streusel Topping:

2. Combine dry ingredients: In a small bowl, whisk together the flour, brown sugar, and cinnamon until evenly distributed.
3. Add cold brown butter: Cut the cold brown butter into small pieces and add to the flour mixture. Use your fingertips to crumble and rub the butter into the dry ingredients until small clumps form. The mixture should resemble coarse crumbs with pea-sized pieces. Set aside.

Making the Muffin Batter:

4. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, nutmeg, and salt until well combined. Set aside.
5. Combine wet ingredients: In a large mixing bowl, whisk together the melted (and slightly cooled) brown butter, granulated sugar, and brown sugar until smooth and well combined.
6. Add eggs and extracts: Add the room-temperature eggs, vanilla extract, and rum extract (if using). Whisk vigorously until the mixture is smooth, emulsified, and slightly lighter in color—about 30 seconds.
7. Alternate dry and wet: Stir in about half of the flour mixture with a spatula or wooden spoon, mixing just until mostly combined with some flour streaks remaining.
8. Add eggnog: Pour in the eggnog and stir gently to combine.
9. Final flour addition: Add the remaining flour mixture and mix just until fully combined with no flour pockets visible. Don’t overmix or the muffins will be tough—some small lumps are okay.

Assembling and Baking:

10. Fill muffin cups: Use a large cookie scoop or spoon to divide the batter evenly among the 12 muffin cups. Each cup should be nearly full—about ¾ to almost full.
11. Add streusel: Generously sprinkle the streusel mixture over the top of each muffin, gently pressing it down slightly so it adheres to the batter.
12. Bake: Place in the preheated oven and bake for 18-22 minutes. Rotate the pan halfway through (around the 10-minute mark) so the muffins brown evenly.
13. Test for doneness: Muffins are done when the tops are golden brown, spring back when lightly touched, and a toothpick inserted into the center comes out clean or with just a few moist crumbs (no wet batter).
14. Cool: Remove from the oven and let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.

Making the Eggnog Glaze:

15. Mix glaze base: In a small bowl, whisk together the powdered sugar and melted butter until smooth.
16. Add eggnog gradually: Add eggnog 1 tablespoon at a time, whisking after each addition, until you reach your desired consistency. For a thick drizzle, use 1-2 tablespoons; for a thinner glaze, use 3 tablespoons.
17. Glaze the muffins: Once the muffins are completely cool, drizzle the eggnog glaze over the tops using a spoon or transfer to a piping bag for more control. Important: Only glaze the muffins you plan to eat immediately—glazed muffins are best the same day.
18. Serve and enjoy: Let the glaze set for about 5 minutes, then serve!

Serving Suggestions

• Christmas Morning Breakfast: Serve warm alongside scrambled eggs, crispy bacon, and fresh orange juice for a festive holiday breakfast
• Holiday Brunch Spread: Arrange on a tiered stand with stuffed red velvet cookies and fresh fruit for an impressive brunch display
• Coffee Shop Style: Pair with peppermint lattes, hot chocolate, or spiced chai for a cozy café experience at home
• Gift Boxes: Package unglazed muffins in clear cellophane bags or small bakery boxes with a ribbon—include the glaze recipe on a card for a thoughtful homemade gift
• Dessert Option: Serve warm with a scoop of vanilla ice cream and an extra drizzle of eggnog glaze for an indulgent holiday dessert

Storage & Make-Ahead Tips

Room Temperature: Store unglazed muffins in an airtight container at room temperature for up to 4 days. They stay incredibly moist thanks to the eggnog and brown butter.

Refrigeration: Glazed muffins should be stored in the refrigerator in an airtight container and are best eaten the same day. The glaze can become sticky or dissolve into the muffin over time.

Freezing: Unglazed muffins freeze beautifully for up to 3 months. Wrap individually in plastic wrap, then place in a freezer bag. Thaw at room temperature for 1-2 hours or warm in the microwave for 20-30 seconds. Glaze after thawing.

Make-Ahead Strategy: Bake muffins the night before and store at room temperature. Prepare the glaze the morning of serving and drizzle just before guests arrive. You can also prepare the streusel topping up to 3 days ahead and store refrigerated.

Tips & Tricks

Brown Butter is Worth the Extra Step: Browning butter transforms it into something magical—nutty, caramelized, and deeply flavorful. It takes just 5-7 minutes and elevates these muffins from good to extraordinary. Watch carefully near the end; it goes from perfect to burnt in seconds.

Room Temperature Eggs are Key: Cold eggs don’t emulsify properly with the melted butter and sugar, which can result in dense muffins. Let eggs sit at room temperature for 30 minutes, or place them in warm water for 5 minutes before using.

Don’t Overmix the Batter: Once you add the flour, mix just until combined. Overmixing develops gluten, creating tough, dense muffins instead of tender, fluffy ones. A few small lumps are perfectly fine.

High Temperature for High Tops: Baking at 400°F gives these muffins those beautiful domed tops and slightly crispy edges while keeping the centers moist and tender.

Common Mistakes to Avoid

Burning the Brown Butter: Brown butter goes from perfect to burnt in seconds. Once you see brown specks forming and smell that nutty aroma, immediately remove from heat and pour into a bowl to stop the cooking process. Better to slightly under-brown than to burn it.

Using Cold Ingredients: Cold eggs, butter, or eggnog can cause the batter to seize or not emulsify properly. Everything except the cold brown butter for the streusel should be room temperature.

Glazing Hot Muffins: If you glaze muffins while they’re still warm, the glaze will melt and soak in completely instead of creating that pretty drizzle on top. Always wait until they’re completely cool.

Filling Cups Unevenly: Make sure to distribute the batter evenly among all 12 cups. Overfilled muffins will overflow and underfilled ones will be flat and dry.

Chef’s Advice

Flavor Variations:

• Spiced Rum: Replace rum extract with 1 tablespoon actual dark rum for adult-only muffins with deeper flavor
• Maple Eggnog: Replace half the granulated sugar with maple sugar and use maple extract instead of vanilla
• Cranberry Orange: Fold in ½ cup dried cranberries and 1 tablespoon orange zest to the batter
• Gingerbread Eggnog: Add ½ teaspoon ground ginger and ¼ teaspoon ground cloves to the batter

Ingredient Substitutions:

• No eggnog season? Mix ¾ cup milk with ¼ teaspoon each nutmeg, cinnamon, and vanilla extract
• Regular butter: If you don’t want to brown butter, use melted regular butter (the muffins will still be delicious, just less complex in flavor)
• Gluten-free: Use a 1:1 gluten-free flour blend—the texture will be slightly more delicate but still excellent

Presentation Ideas:

• Dust with additional nutmeg and cinnamon before serving
• Top with candied pecans or crushed gingersnap cookies for extra crunch
• Drizzle with caramel sauce in addition to the eggnog glaze
• Add a small sprig of fresh rosemary or mint on top for an elegant garnish
• Serve in individual paper bags tied with festive ribbon for a rustic presentation
• Create a muffin “bar” with various toppings like whipped cream, chocolate chips, and extra streusel

Eggnog has been enjoyed in America since colonial times, with roots tracing back to medieval Britain’s “posset”—a hot milk drink curdled with wine or ale. The name likely derives from “noggin,” a small wooden cup used to serve spirits. By the 18th century, eggnog had become synonymous with Christmas celebrations in America, where rum, bourbon, or brandy was readily available. The tradition of eggnog during the holidays represents warmth, celebration, and indulgence—qualities that translate beautifully into baked goods. Brown butter, while having French origins (beurre noisette), has become a staple technique in American baking, adding depth and sophistication to everything from cookies to cakes. These muffins represent the evolution of holiday traditions—taking a classic seasonal beverage and transforming it into a breakfast treat that captures all the nostalgic flavors of eggnog in a more shareable, family-friendly form. They’re perfect for the modern holiday season when convenience and tradition need to coexist.

These Brown Butter Eggnog Muffins are everything a holiday breakfast should be—comforting, festive, and absolutely delicious. The brown butter adds an unexpected sophistication, the eggnog brings that nostalgic holiday flavor, and the streusel topping provides the perfect sweet crunch. Best of all, they come together in just 35 minutes, making them realistic for busy holiday mornings when you have a million other things to do. Whether you’re hosting Christmas brunch, bringing treats to a holiday gathering, or just want to make your family’s morning extra special, these muffins deliver. They’re equally at home on an elegant brunch buffet or enjoyed in pajamas on Christmas morning with a cup of coffee. The fact that they stay moist for days (without the glaze) means you can bake ahead and reduce holiday stress. Don’t let eggnog season pass without trying these—they might just become your new favorite holiday tradition. The combination of warm spices, nutty brown butter, and that sweet eggnog glaze is pure magic. Happy baking and happy holidays!

Nutrition Information

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 muffin	311	5g	48g	11g	1g	28g

Disclaimer: Nutrition information is estimated using standard online calculation tools and may vary based on ingredients and preparation methods. For accurate dietary advice, consult a qualified nutrition professional.