# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves
→ Wet Ingredients
08 - 1/2 cup unsalted butter, softened
09 - 3/4 cup granulated sugar
10 - 1/4 cup light brown sugar, packed
11 - 2 large eggs
12 - 1 teaspoon pure vanilla extract
13 - 1 cup eggnog
→ Cookie Crumble Topping
14 - 1/2 cup crushed holiday cookies (shortbread, sugar cookies, or gingerbread)
15 - 2 tablespoons melted butter
16 - 2 tablespoons granulated sugar
17 - 1/4 teaspoon ground cinnamon
→ Optional Glaze
18 - 1/2 cup powdered sugar
19 - 1 to 2 tablespoons eggnog
# Preparation steps:
01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly blended.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer until pale and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, mixing well after each. Blend in vanilla extract until fully incorporated.
05 - Alternately add dry ingredients and eggnog into the butter mixture, beginning and ending with dry ingredients. Stir just until combined; avoid overmixing.
06 - Divide the batter evenly among muffin cups, filling each about three-quarters full.
07 - Stir together crushed cookies, melted butter, granulated sugar, and cinnamon in a small bowl. Sprinkle the mixture over each muffin.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted in the center emerges clean.
09 - Allow the baked muffins to rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
10 - Whisk together powdered sugar and eggnog until smooth; drizzle over cooled muffins if desired.
