Eggnog Muffins with Crumble Toppings and Glaze

Directions

Preheat oven to 350 degrees F. Line a muffin tin with 12 paper liners.

Streusel: Combine flour, dark brown sugar, sugar, salt, cinnamon, nutmeg and pecans in a small bowl. Drizzle melted butter and toss until evenly moistened and the mixture forms pea-sized pieces. Set aside.

Whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy, scraping down the sides. Add the sugar and beat until creamy and light in color, again scraping down the sides as needed.

Add the vanilla and the eggs one at a time. Mix until the batter is smooth.

Add about a quarter of the flour mixture to the wet ingredients and mix on low until combined. Mix in a few tablespoons of the eggnog. Continue adding the flour mixture and the eggnog alternately, ending with the flour mixture. The batter will be thick.

Divide batter evenly between 12 paper muffin liners, filling close to the top.

Crumble the streusel mixture evenly on the top of each batter filled cup. Gently press in the streusel mixture on the very top of each muffin. (just enough to stick to the batter, but not completely immersed in the batter)

Bake at 350 degrees F for 20-25 minutes until a toothpick or cake tester inserted in the center comes out clean.

Cool muffins for 15 minutes.

While cooling muffins, whisk together all drizzle ingredients until smooth. Pour into a piping bag or drizzle with a spoon evenly over muffins.