If you want a muffin that tastes like the holidays wrapped in a cozy blanket, these Sourdough Eggnog Muffins are it. They’re soft, gently sweet, warmly spiced, and made with sourdough starter. That subtle floral warmth does something magical with the eggnog and nutmeg, and suddenly these turned into the muffins I want to bake every December.

They’re made with sourdough starter, creamy eggnog, and those Christmas spices that feel like home. You can bake them right away or let the batter rest for a bit to make them extra gentle on the stomach and even softer. No complicated steps. Just a cozy muffin that works whether life is slow or chaotic that morning.

Why You Will Love These Muffins:

Sourdough Discard Recipe: This recipe is a perfect way to use sourdough discard without any waste.
Tender Muffins Every Time: The combination of sourdough starter, eggnog, and melted butter gives these muffins such a soft crumb. They bake up golden brown with a beautiful rise.
Fermentation Option: Letting the batter rest for a few hours or overnight can make the muffins easier to digest and even more tender. It is a gentle fermentation that adds nourishment without changing the flavor.
Perfect Way to Use Leftover Eggnog: If you have leftover eggnog in the fridge from last week or from a holiday gathering, this recipe turns it into something warm, cozy, and irresistible.
Streusel Topping: The sweet buttery streusel melts into the top of each muffin and gives that bakery look and taste that makes people think you bought them at a fancy shop.
Christmas Breakfast Ideas: These muffins work beautifully for Christmas morning, brunch, school snacks, or freezing for next day use. They are an easy win for busy moms who want something homemade without fuss.
Mix In Friendly: Add white chocolate chips, fresh cranberries, or a drop of rum extract and your muffins turn into a full holiday treat without complicating the recipe.

Ingredients:

Streusel:

3 tablespoon softened butter
¼ cup brown sugar
2 tablespoon flour
¼ teaspoon nutmeg
Pinch of salt

Muffins:

1 cup sourdough starter
1 ½ cups all purpose flour
¾ cup eggnog
¾ cup brown sugar
¼ cup melted butter
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon cardamom
⅛ teaspoon clove

Spiced Eggnog Glaze:

1 cup powdered sugar
2 to 3 tablespoon eggnog
⅛ teaspoon nutmeg
⅛ teaspoon cinnamon
Tiny pinch of cardamom (optional but perfect)
Splash of vanilla

Instructions:

Make the streusel
Mix the softened butter, brown sugar, flour, nutmeg, and salt until you have soft little crumbs. Set aside and try not to eat it.
Mix the batter
In a large bowl whisk together the melted butter, brown sugar, egg, eggnog, and vanilla until smooth and creamy.
Add the sourdough starter and stir it in.
Sprinkle the flour, baking soda, baking powder, salt, and all the warm spices over the top. Fold gently until everything comes together. Do not overmix.
Choose your baking method:
Quick Bake
Bake right away if you want muffins on the table fast. They will be soft, fluffy, and perfect.
Optional Rest
Cover and let the batter rest for 2-4 hours or refrigerate overnight. This gives the sourdough a chance to do a little work and can make the muffins gentler on digestion and extra tender. It does not make them sour at all.
Prepare the muffin tin
Scoop the muffin batter into a lined or greased 12 cup muffin tin, or a large 6 cup muffin tin. Fill each cup about ¾ full.
Add a generous spoonful of streusel on top of each one.
Bake
Bake at 375 F for 16 to 19 minutes until the tops are golden and a toothpick comes out clean.
Let them cool for a few minutes.
Make the Spiced Eggnog Glaze
Whisk the powdered sugar, eggnog, nutmeg, cinnamon, cardamom, and vanilla until smooth.
Add more eggnog for a thinner drizzle or more powdered sugar for a thicker glaze.
Drizzle over warm or cooled muffins.

Flavor Variations

White chocolate chips melt beautifully with the eggnog
Pecans or walnuts add crunch and warmth
Dried cranberries give a bright holiday pop
A little orange zest makes the spices come alive

FAQ'S:

Will the batter taste sour if it rests?
No. The rest is short and gentle. These sourdough eggnog muffins stay warm, sweet, and lightly spiced.

Can I use sourdough discard?
Absolutely. This recipe is one of the easiest and most delicious sourdough discard recipes because the discard blends right into the wet ingredients in a large bowl.

Can I swap the eggnog?
You can use whole milk if you do not have leftover eggnog on hand. Add a little extra nutmeg and sugar to help build the flavor of eggnog. Real eggnog gives the richest taste and makes the muffins feel extra special for the holiday season.

Can I make them as mini muffins?
Yes. Scoop the batter into a mini muffin tin or paper liners and bake for 9 to 11 minutes until golden brown.

Can this be baked as a loaf?
Yes. You can pour the batter into a greased loaf pan and bake at 350 F for about 45 to 55 minutes. It creates a soft holiday loaf that tastes like a cross between gingerbread muffins and sweet eggnog bread.

Can I prep the batter the night before?
Yes. Mix your wet ingredients and dry ingredients the night before and refrigerate the batter until the next morning. This works beautifully if you want warm muffins for Christmas morning or need a no stress recipe for guests.

Do they freeze well?
Yes. These muffins freeze beautifully. Place them in an airtight container or freezer bag and thaw at room temperature.

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