Eggnog Muffins with Nutmeg-Streusel Topping

I had some eggnog left over from making the eggnog truffles. Since I have issues with drinking something that's 200 calories per 1/2 cup, I had to disperse it into a recipe. I saw this recipe for eggnog muffins on the Milk & Honey blog, and it sounded really good. I love a good streusel topping, and this was no exception. I need to give them away QUICK so we don't eat them all.

Ingredients:
2-1/4 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. ground nutmeg
2 eggs, lightly beaten
1 cup dairy eggnog
1/2 cup butter, melted and cooled
1 tsp. vanilla
1/2 tsp. rum extract
Nutmeg-Streusel Topping (recipe below)

Directions:
1. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl, combine flour, sugar, baking powder and nutmeg. Make a well in center of flour mixture; set aside.
2. In another bowl, combine eggs, eggnog, melted butter, vanilla and rum extract. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.) Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle streusel topping over muffin batter in cups.
3. Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.
4. Nutmeg-Streusel Topping: In small bowl, mix 1/3 cup all-purpose flour, 1/3 cup sugar and 1/2 teaspoon ground nutmeg using pastry blender. Cut in 2 tablespoons butter until the mixture resembles coarse crumbs.