Eggnog Muffins with Gingersnap Streusel



  • Prep Time


  • Cook Time


  • Total Time


  • Servings


With Christmas coming up, seasonal drinks, baking items, and the traditions that go along with the holiday are in full swing! One of those seasonal drinks that is just about everywhere is eggnog. Confession...I actually don’t really like the stuff without it being “watered” down with milk. (Yay for MilkNog!) I love to bake with it though!

Let’s just say that with the eggnog and gingersnap combination, your house will smell amazing while these are baking making it very hard to wait the 20 short minutes for them to finish! These muffins stay tender and fresh the next day, lending themselves as great presents or additions to your next holiday gathering! For more recipes like this visit A Kitchen Addiction.


For the muffins:

  • 1 Cup white whole wheat flour
  • 1 Cup all-purpose flour
  • 1 Teaspoon baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Teaspoon nutmeg
  • 1/2 Teaspoon cinnamon
  • 1/4 Teaspoon cloves
  • 1/4 Cup brown sugar
  • 1/2 Cup sugar or sugar substitute
  • 1/4 Cup plain Greek yogurt
  • 1 egg
  • 1 1/4 Cup lite eggnog
  • 1 Teaspoon vanilla extract

For the streusel

  • 1 1/4 Cup crushed gingersnaps
  • 1/2 Teaspoon cinnamon
  • 2 Tablespoon brown sugar
  • 2 Tablespoon all-purpose flour
  • 3 Tablespoon butter, melted


Step 1

  • Preheat oven to 350. Line muffin tin with cupcake liners or lightly spray with non-stick cooking spray.

Step 2

  • In a large bowl, whisk together flours, baking powder, baking soda, salt, spices, and sugars. Add in yogurt, egg, eggnog, and vanilla extract. Stir until just combined.

Step 3

  • In a small bowl, stir together crushed gingersnaps, cinnamon, brown sugar, flour, and melted butter until combined.

Step 4

  • Spoon one tablespoon of batter into the bottom of each cup. Sprinkle about 1/2 tablespoon of streusel over the top. Top streusel with remaining batter (about one tablespoon). Sprinkle remaining streusel over the top and lightly press down into batter.

Step 5

  • Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.

Step 6

  • Remove to a wire rack to cool.

Step 7

  • Store in an airtight container.