Browned butter, eggnog, and hazelnut spread are wrapped up in a compact muffin -- the kind of muffin that I might anticipate finding at my local bakeshop or coffee house. These eggnog muffins feature a naturally rich nutty flavor from the brown butter that is brilliantly complemented by the spice-flecked eggnog infused batter spiked with hints of dark rum. The real star? The unexpected creamy chocolate hazelnut "present" tucked inside.
There is something about eggnog that conjures up nostalgic memories of the holiday season, togetherness and all around "good cheer". Add in the aromatic smells of cinnamon, nutmeg and vanilla wafting through the house and everything is just a bit cozier on a cold winter day. I've oftentimes found myself with leftover eggnog and how better to extend its good cheer than to use it in baked goods.
(Did the British colonists ever imagine that their aristocratic drink would end up in a muffin?) Eggnog has its roots in medieval Great Britain where it evolved from something called posset, a spiced milk and ale drink, that later found monks adding eggs to produce a richer drinking experience. It wasn't until the colonists brought it to the Americas that it evolved once again to include the more readily available Caribbean rum -- or the bourbon produced in the southern states.
In doing a little research it was found that the cadets at West Point got in a little trouble when they smuggled in the ingredients for eggnog -- including a great deal of whiskey -- proceeded to have a raucous drunken party and made history in what is now known as the West Point Eggnog Riot!
Brown Butter
One of the reasons I like baking with brown butter is the ease of mixing the melted brown butter with the other ingredients. No need to drag the stand mixer out of the cupboard! A whisk does the job. (You can also skip the step of mixing the dry ingredients in a separate bowl.)
If you are inspired by the concept of filling a muffin with hazelnut spread, consider making my Brown Butter Banana Nut Muffins filled with Nutella. And if you like the idea of using browned butter as much as I do, try my Brown Butter Pumpkin Maple Muffins with Pepita Streusel or my favorite Brown Butter Toffee Apple Muffins
As for that leftover eggnog, there is another recipe on The Savory Tart that is so easy and so good. And can be made almost entirely in advance. It's perfect for having people over -- Eggnog Bread Pudding with Irish Cream Caramel Sauce.
Ingredients
Eggnog Muffin Ingredients
Cocoa Hazelnut Streusel Topping Ingredients
Eggnog Muffin Ingredients
- unsalted butter
- eggnog
- sour cream
- granulated sugar
- large eggs
- vanilla extract or vanilla bean paste
- imitation rum flavoring (optional)
- ground cinnamon
- kosher salt
- ground nutmeg
- ground cloves
- baking powder
- baking soda
- all-purpose flour
- hazelnut spread, such as Nutella®
Cocoa Hazelnut Streusel Topping Ingredients
- all-purpose flour
- granulated sugar
- cocoa powder
- cinnamon
- hazelnuts
- kosher salt
See recipe card for quantities.
Jump to RecipeInstructions
Place a rack in center of oven set to 375°F.
Line a standard 12-cup muffin tin with paper liners.
Melt the butter in a small saucepan over medium heat. C
Cook, stirring occasionally, scraping milk solids off the bottom and sides of the pan, until the milk solids turn golden brown and smell nutty, about 10 minutes.
Remove 4 tablespoons of the butter and reserve in a small bowl.
Pour the remaining butter and brown bits into the mixing bowl and cool for 10 minutes.
To the reserved browned butter, add eggnog, sour cream, sugar, eggs, vanilla, imitation rum, cinnamon, salt, nutmeg and cloves.
Whisk until combined.
Whisk in baking powder and baking soda.
Add flour in increments.
Whisk until batter is smooth.
Spoon a heaping tablespoon of batter into each muffin cup.
Place a heaping teaspoon of hazelnut spread in the center of each.
Top each with another heaping tablespoon of batter.
Prepare the streusel topping: In a bowl, stir together flour, sugar, cocoa powder and cinnamon.
Using a fork, cut in the reserved 4 tablespoons of butter until it is evenly distributed and forms large, moist crumbs. Using fingers work in the chopped hazelnuts.
Top each generously with streusel topping. Sprinkle tops with kosher salt.
Bake for 20 to 25 minutes, or until a cake tester inserted in center of one muffin comes out clean.
Hint: Eggnog lends itself well to freezing -- particularly if you plan to use it for baking. Place it in an airtight container or freezer bag leaving some space for the eggnog to expand. Always thaw it slowly in the refrigerator overnight to prevent spoilage.
(If the eggnog separates after being frozen, shake it in a container, whisk it vigorously or blend it in a blender.)
Substitutions & Variations
While I always like to provide substitutions, with baking it is indeed a "science" and limits what can actually be substituted without ruining the recipe!
- Streusel Topping - These muffins are great with our without the streusel topping; streamline preparation and simply leave the streusel topping off.
- Hazelnut Filling - While the hazelnut filling is a nice surprise, these Eggnog Muffins stand on their own without the hazelnut filling. (Simple leave it out and fill the muffin cups with batter.
- Eggnog - substitute the eggnog with a cup of melted rum flavored ice cream or vanilla bean ice cream
- Hazelnuts - I chose to use hazelnuts here because the complement the hazelnut spread so sell, but you can substitute chopped almonds, pecans or cashews
- Rum - I've used imitation rum here. It is an extract and has a condensed flavor profile. You can use real rum instead; substitute a generous 4 teaspoons of dark rum for the 1 teaspoon of rum extract.
- Cocoa Powder - If you don't have cocoa powder for the streusel topping, you can leave it out. (Or if you have a packet of hot chocolate, simply substitute an equal amount of instant hot cocoa mix!)
- Pistachio Butter & Pistachios - With the popularity of pistachios so prolific right now, substitute pistachio butter for the hazelnut spread in the muffin center and substitute the hazelnuts in the streusel topping with chopped shelled pistachio nuts. (Yum!)
- Almond Butter & Almonds - Almonds and eggnog complement each other well. Consider using almond butter in place of the hazelnut spread and replace the hazelnuts in the streusel topping with chopped almonds.
Equipment
- small saucepan
- 12-cup muffin tin
- muffin tin liners
- medium mixing bowl
Storage
Store the muffins in an airtight container for up to four days. These are so good reheated; wrap in foil and reheat in the oven at 250°F for 15 minutes, or give them a quick zap in the microwave -- about 25 seconds.
These freeze very well. I wrap them in foil and place them in a zip lock bag. They will last for up to 4 months in the freezer.
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🍽️ Recipe
Brown Butter Eggnog Muffins with Hazelnut Filling
Equipment
- 12 cup muffin tin
- muffin tin liners
- small saucepan
- medium bowl
Ingredients
Muffins:
- 1 cup unsalted butter
- 1 cup eggnog
- ⅓ cup sour cream
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon imitation rum flavoring optional
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- pinch of ground cloves
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- ½ cup hazelnut spread such as Nutella
Streusel Topping (optional0
- ½ cup all-purpose flour
- 3 tablespoons sugar
- 1½ tablespoons cocoa powder
- ½ teaspoon cinnamon
- ⅓ cup chopped hazelnuts
- ½ teaspoon kosher salt
Instructions
- Place a rack in center of oven set to 375°F. Line a standard 12-cup muffin tin with paper liners.
- Melt the butter in a small saucepan over medium heat. Cook, stirring occasionally, scraping milk solids off the bottom and sides of the pan, until the milk solids turn golden brown and smell nutty, about 10 minutes. Remove 4 tablespoons of the butter and reserve in a small bowl. Pour the remaining butter and brown bits into the mixing bowl and cool for 10 minutes.
- Make streusel topping: Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and cinnamon. Using a fork, cut in the reserved 4 tablespoons of butter until it is evenly distributed and forms large, moist crumbs. Using fingers work in the chopped hazelnuts.
- To the reserved browned butter, whisk in eggnog, sour cream, sugar, eggs, vanilla, imitation rum, cinnamon, salt, nutmeg and cloves until combined. Whisk in baking powder and soda Whisk in flour in increments until batter is smooth.
- Spoon a heaping tablespoon of batter into each muffin cup. Place a heaping teaspoon of Nutella® in the center of each. Top each with another heaping tablespoon of batter. Top each generously with streusel topping. Sprinkle tops with sea salt. Bake for 20 to 25 minutes, or until a cake tester inserted in center of one muffin comes out clean.
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