-
Preheat oven to 350 degrees F (180 C) and grease a 12-count muffin tin with oil (or line with paper cups if preferred).
-
Stir the coconut oil and sugar for streusel in the bowl of a stand mixer. Add the vanilla bean scrapings, nutmeg, salt, and flour and stir until combined into a crumbly mixture, then add the eggnog and mix until it comes together into a dough. Now scrape out the streusel into a separate bowl and set aside so you can reuse mixing bowl for muffin batter,
-
Mix the oil and sugar in the bowl. Add the nog and beat on low until combined. Mix in soda, baking powder, nutmeg, salt, vanilla extract, and vanilla bean scrapings. Mix in flour last until your batter is smooth.
-
Spoon batter into the slots in prepared pans and fill to the rim (you should get around 9 muffins). Crumble your streusel mixture over the top of each muffin then place in oven. Bake for 18 - 22 minutes or until tops are browned and a toothpick comes out clean. Remove from oven and cool for at least 5 minutes then loosen from pan and place on a cooling rack to finish cooling or devour while still warm.
-
Store in an air-tight container.