# 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
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
03 - In a large bowl, beat softened butter with granulated sugar and brown sugar until light and airy, approximately 2 to 3 minutes using an electric mixer.
04 - Add eggs individually, mixing thoroughly after each addition. Stir in vanilla extract until evenly blended.
05 - Gradually add dry ingredients to the butter mixture, alternating with eggnog. Begin and finish with dry ingredients. Mix gently until just combined; avoid overmixing.
06 - Divide batter equally among prepared muffin cups, filling each about three-quarters full.
07 - In a small bowl, blend crushed holiday cookies, melted butter, sugar, and ground cinnamon. Sprinkle topping over unbaked muffins.
08 - Bake in preheated oven for 20 to 22 minutes, or until a toothpick inserted in the center emerges clean.
09 - Let muffins rest in the tin for 5 minutes before transferring to a wire rack to cool completely.
10 - Combine powdered sugar and eggnog, whisking until smooth. Drizzle glaze over cooled muffins.
