Eggnog Crumble Muffins

Preheat oven to 350° F. Line a 12-count muffin tin with cupcake liners. Set aside.

To make the crumble: In a small bowl, stir together the flour, brown sugar, cinnamon, and nutmeg. Add in chunks of butter and rub together with your fingers until mixture looks like coarse crumbs. Set aside.

To make the muffins: In a medium bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt.

In a large bowl, combine the eggnog, egg, melted butter, and vanilla extract until smooth.

Pour the dry ingredients into the wet and mix together gently with a rubber spatula just until combined and no flour pockets remain.

Divide the batter evenly among the 12 muffin cups. Each one will be about 3/4 full.

Top each muffin cup off with 2-3 tablespoons of the crumb mixture.

Bake for 16-20 minutes or until toothpick inserted in the center comes out clean. Remove from oven and let muffins cool in the pan for about 20 minutes. Move muffins to a cooling rack to cool completely and to glaze them.

While muffins are cooling, combine the powdered sugar and eggnog then top the cooled muffins with the glaze!