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Gingerbread Eggnog Streusel Muffins

servings: 16
Gingerbread Eggnog Streusel Muffins

prep time


total time





Gingerbread Eggnog Streusel Muffins

servings: 16
  • 1/2 cup plain one-minute oats, uncooked
  • 1/2 cup packed light or dark brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 tsp. ground ginger
  • 1/4 cup cold butter (4 Tbsp. or 1/2 stick), cut into 1-inch pieces
  • 1/2 cup butter (8 Tbsp. or 1 stick)
  • 3/4 cup dark molasses (not blackstrap)
  • 1 large egg
  • 1/2 cup Hood Sour Cream
  • 1/2 cup Hood Golden, Light or Vanilla Eggnog
  • 1 tsp. pure vanilla extract
  • 3 cups all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 tsp. ground cinnamon
  • 1 1/4 tsp. ground ginger
  • 1/2 tsp. ground allspice
  • 1/2 cup packed light or dark brown sugar

Preheat oven to 400˚F. Line 16 muffin cups with muffin liners.

Make the streusel. Place the oats, brown sugar, flour and ginger in a small mixing bowl. Add the butter and, using your fingers or a fork, combine until the butter is in small pea-size pieces. Set aside. 

Make the muffins. Melt the butter and place in a large bowl of a stand mixer. Add molasses, egg, sour cream, eggnog, and vanilla and mix until combined, about 45 seconds to 1 minute. 

In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, allspice, and brown sugar. 

Add the flour mixture to the butter mixture.  Stir by hand until just combined. The batter will be thick and may be lumpy. Do not over mix.

Divide the batter evenly among 16 muffin cups.  Top each cup with 2 tablespoons of streusel topping.

Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and allow to cool on a wire rack for at least 30 minutes. 

Make streusel. Place the eggnog and the powdered sugar in a medium mixing bowl. Stir until smooth.  Drizzle on top of each muffin. 


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