Preheat oven to 350° F.

Spray a 12-cup muffin pan with cooking spray. Set aside.

~Prepare Crumble Topping:

In a Food processor pulse together the Cut Butter, flour, brown sugar, cinnamon, and nutmeg, until mixture looks like coarse crumbs. Set aside.

~Make Eggnog Muffins:

•In a large mixing bowl add flour, sugar, baking powder, cinnamon, nutmeg, and salt. Stir, breaking up any clumps.

•In a separate bowl combine eggnog, egg, melted butter, and vanilla extract.

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

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

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

•Bake for 18-20 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.

~Eggnog Glaze

•In a bowl combine the powdered sugar and eggnog, stir with a fork.

•for thicker glaze add more powdered sugar, for thinner glaze add more milk.

•Drizzle the glaze over top of each muffin.

* Make sure the muffins are completely cooled, eggnog glaze will melt if warm.

Enjoy!!