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Cinnamon Streusel Gingerbread Muffins Recipe

Cinnamon Streusel Gingerbread Muffins

Welcome to the cozy world of baking where warmth and delightful aromas fill your kitchen! Today, we’re diving into a recipe that perfectly embodies the spirit of the season: Cinnamon Streusel Gingerbread Muffins. These muffins are not just your ordinary breakfast treat; they’re a celebration of flavors that combines the rich, spicy notes of gingerbread with a sweet, crumbly streusel topping.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 0.5 cup unsulfured molasses
  • 0.5 cup buttermilk
For the Streusel Topping
  • 0.5 cup all-purpose flour
  • 0.33 cup brown sugar packed
  • 1 tsp ground cinnamon
  • 0.25 cup unsalted butter melted
  • 0.25 cup chopped pecans or walnuts optional

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons
  • Cooling rack
  • Parchment paper or muffin liners

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Prepare your muffin tin by lining it with paper liners or lightly greasing it.
  2. Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Set aside.
  3. Step 3: In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
  4. Step 4: Add the eggs one at a time, mixing well after each addition. Then stir in the unsulfured molasses.
  5. Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
  6. Step 6: For the streusel topping, combine flour, brown sugar, and ground cinnamon in a bowl. Pour in melted butter and mix until crumbly.
  7. Step 7: Divide the muffin batter evenly among the prepared muffin cups, filling each about ¾ full.
  8. Step 8: Sprinkle the streusel topping generously over each muffin.
  9. Step 9: Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack.

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months.