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Gingerbread Muffins with Streusel Topping Recipe

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4.3 from 50 reviews

  • Author: Sara
  • Total Time: 33-35 minutes
  • Yield: 16 servings

Description

These Gingerbread Muffins with Streusel Topping are a perfect holiday treat, combining warm spices and rich molasses for a moist, flavorful bite. Topped with a buttery cinnamon-ginger streusel, these muffins are baked to a golden perfection and offer a delightful crumbly topping that complements the soft, tender interior.

Ingredients

Streusel Topping

  • ½ cup all-purpose flour
  • ½ cup light brown sugar (packed)
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ cup salted butter (melted)

Muffins

  • 3 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • ½ tsp salt
  • ½ cup salted butter (1 stick, melted, cooled)
  • 2 large eggs
  • ½ cup light brown sugar (packed)
  • ¾ cup molasses
  • ½ cup sour cream
  • 2 tsp vanilla extract
  • ¼ cup milk

Instructions

  1. Prepare Streusel Topping: In a medium-sized mixing bowl, whisk together ½ cup flour, ½ cup light brown sugar, 1 tsp cinnamon, and ½ tsp ground ginger. Add ¼ cup melted salted butter and use a fork to mix until the mixture resembles wet sand. Set aside.
  2. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 425 °F. Line a muffin tin with cupcake liners and set aside.
  3. Mix Dry Ingredients: In a bowl, whisk together 3 cups flour, 2 tsp cinnamon, 2 tsp baking powder, 1 tsp baking soda, 1 tsp ground ginger, and ½ tsp salt. Set this flour mixture aside.
  4. Combine Wet Ingredients: In a large bowl, blend ½ cup melted and cooled butter with 2 large eggs and ½ cup light brown sugar until smooth and combined.
  5. Add Molasses, Sour Cream, and Vanilla: Stir ¾ cup molasses, ½ cup sour cream, and 2 tsp vanilla extract into the wet mixture until fully incorporated.
  6. Incorporate Flour Mixture: Add half of the dry flour mixture to the wet ingredients and mix well. Then add ¼ cup milk and mix until combined. Finally, add the remaining flour mixture and stir gently until just combined, being careful not to over-mix.
  7. Fill Muffin Tin: Using a large cookie scoop (about 3 tablespoons), fill each lined muffin cup with batter.
  8. Add Streusel Topping: Sprinkle approximately 2 teaspoons of the prepared streusel topping on each muffin without mixing it into the batter.
  9. Bake at High Temperature: Bake in the preheated 425 °F oven for 5 minutes to set the streusel and start cooking the muffins.
  10. Reduce Temperature and Continue Baking: Lower the oven temperature to 350 °F and bake for an additional 12 to 15 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean or with just a few crumbs.
  11. Cool Muffins: Let the muffins cool in the pan for 5 to 8 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • Do not overmix the batter to keep the muffins tender and light.
  • The streusel topping adds texture and flavor but should be placed on top before baking and not mixed into the batter.
  • Use cupcake liners to prevent sticking and ease cleanup.
  • For a deeper molasses flavor, you can substitute part of the brown sugar with dark brown sugar.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to one month.
  • Prep Time: 15 minutes
  • Cook Time: 18-20 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/gingerbread-muffins-with-streusel-topping-recipe/