Step 1

Preheat oven to 425F. Spray a 12 cup muffin baking pan generously with non-stick spray or line the pan with paper cupcake/muffin liners.

Step 2

Prepare the crumble first by melting butter in a microwave-safe, medium-large bowl for 60-90 seconds on high power (cover the bowl with a damp paper towel before melting.)

Step 3

Add the sugar and flour and stir with a fork until well-mixed and nice size crumbs form. Set aside.

Step 4

Whisk the melted butter with the sugar then add the eggs and stir well to combine completely. Add eggnog, buttermilk or yogurt and vanilla. Stir again until well combined.

Step 5

Sprinkle the baking powder, baking soda, nutmeg and salt over the top of the batter. Stir until smooth and lump-free. Add the flour, stir just until all flour is incorporated.

Step 6

Scoop the batter into the 12 muffin cups and sprinkle each with one rounded tablespoon of the crumble mixture. Pat the crumble lightly to adhere it to the batter.

Step 7

Wait 15 minutes before baking muffins. Immediately lower the heat to 350˚F and bake for another 17-20 minutes or until a toothpick inserted into the center comes out clean. Muffins will also spring back when lightly touched on the top when done. Allow muffins to cool for 5 minutes in the pan then remove from pan to a cooling rack.

Step 8

While the muffins are cooling, make the glaze by combining the eggnog and powdered sugar in a small bowl or measuring cup. Stir with a fork or small whisk until nice and smooth. Drizzle the glaze light over the cooled or just slightly warm muffins. Garnish with a teeny sprinkle of nutmeg if desired. Serve and enjoy!