Gluten-Free Eggnog Muffins with Streusel

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by | Read time: 1 minute

Love it or hate it, eggnog is a staple of the winter holiday season. But if you’re among those who detest the beverage, we urge you to give it one more try — in muffin form. These eggnog muffins are festive, fluffy and flavorful, and they’ll pair perfectly with the holiday drink if you do happen to be an eggnog fan.  

Eggnog Muffins Cooling on Black Wire Rack |


1-3/4 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
1 cup Bob’s Red Mill Fine Crystal Cane Sugar
1 cup eggnog
1/4 cup butter, melted
2 tsp. Bob’s Red Mill Double Acting Baking Powder
3/4 tsp. nutmeg
1 tsp. vanilla extract
1/2 tsp. bourbon, rum, or rum extract (optional)
1/2 tsp. Bob’s Red Mill Sea Salt
2 eggs

1/4 cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
1/4 cup Bob’s Red Mill Fine Crystal Cane Sugar
2 Tbsp. butter
1/2 tsp. nutmeg


  1. Preheat oven to 375 degrees F and use paper liners to line muffin tin.
  2. To make streusel, in small bowl, combine flour, sugar and nutmeg. Pour in melted butter and stir until crumbs form. Set aside.
  3. In large bowl, combine eggnog, butter, extracts and eggs. In medium bowl, mix together flour, sugar, baking powder, nutmeg and salt. Pour flour mixture into eggnog mixture and stir with spoon until smooth.
  4. Pour batter into liners in muffin tin and top each with streusel. Bake 20 to 22 minutes.