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  1. Preheat the oven to 425°F. Line a muffin tin with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

  2. To make the topping: Stir together all of the topping ingredients JUST until crumbly. Stir gently, and don't overmix; you don't want to turn this crumbly topping into a solid mass. Set aside.

  3. To make the muffins: In a medium-sized mixing bowl, beat together the butter and sugar until smooth.

  4. Add the eggs, beating for several minutes and scraping the bowl, until the mixture is smooth and light colored.

  5. Beat in the baking powder, nutmeg, salt, and eggnog flavor or vanilla.

  6. Stir the flour into the butter mixture alternately with the eggnog or half & half, beginning and ending with the flour and making sure everything is thoroughly combined.

  7. Spoon the batter evenly into the prepared muffin cups. Sprinkle with the topping, using a heaping tablespoon for each muffin.

  8. Bake the muffins for 20 minutes, or until they're a pale golden brown. Remove them from the oven, and serve warm, or at room temperature.

  9. Store at room temperature, lightly wrapped, for up to 2 day; freeze for up to a month.

Tips from our Bakers

  • To use King Arthur Unbleached Self-Rising Flour in this recipe, substitute 2 2/3 cup self-rising flour for the all-purpose flour, and omit the baking powder and salt.