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Gingerbread Eggnog Muffins
Perfect for breakfast, brunch, or as a sweet snack, these Gingerbread Muffins are a scrumptious way to bring the warmth of the season to your table.
Course Breakfast
Cuisine American
Keyword gingerbread, muffins
Prep Time 15 minutes minutes
Cook Time 25 minutes minutes
Total Time 40 minutes minutes
Servings 12 muffins
Muffins
- 1¾ cup all-purpose flour
- ¾ cup granulated sugar
- 1 tsp ground ginger
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp ground cloves
- ½ cup butter melted and cooled (1 stick)
- ½ cup eggnog
- ⅓ cup molasses
- 1 large egg
Streusel Topping
- 2 tbsp butter melted
- ⅓ cup all-purpose flour
- ½ cup light brown sugar
- 1 tsp cinnamon
Glaze
- ½ cup confectioners sugar
- 2 tbsp eggnog
- pinch nutmeg
Preheat the oven to 400 degrees.
Line the muffin tins with wrappers. Set aside.
In the mixer bowl, combine the flour, sugar, ginger, baking powder, salt, cinnamon, and cloves. Mix.
In a small bowl combine cooled melted butter, eggnog, and molasses. Add the mixture to the dry mixture and then add the egg. Beat until just combined
Pour the batter into the liners, filling about ¾ full.
Streusel
In a small bowl, melt the butter.
Add the flour, sugar, and cinnamon, and stir with a fork until crumbly.
Sprinkle the mixture on top of of the muffin batter.
Bake for 20-25 minutes or until the toothpick test is clean.
Allow to cool 5 minutes in the pan before transferring the muffins to a wire rack to completely cool.
Store the muffins in an airtight container in the refrigerator.