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Ginger-Nutmeg Streusel Muffins Recipe (Deliciously Cozy!)

Ginger-Nutmeg Streusel Muffins

Welcome to the delightful world of baking, where the rich aromas of ginger and nutmeg fill the air, and the sweet scent of freshly baked muffins beckons you to the kitchen. These muffins are not just a treat for the taste buds; they're a perfect way to start your day or enjoy a cozy afternoon snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
For the Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar packed
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup unsalted butter cold and cubed

Equipment

  • Muffin Tin
  • Mixing bowls (large and small)
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Electric Mixer
  • Wire rack for cooling
  • Paper muffin liners or cooking spray

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C) and prepare your muffin tin by lining it with paper liners or greasing it.
  2. Step 2: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, and nutmeg.
  3. Step 3: In another bowl, cream the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the buttermilk and vanilla until just combined.
  4. Step 4: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.
  5. Step 5: Prepare the streusel topping by mixing the flour, brown sugar, ginger, and nutmeg in a small bowl. Cut in the cold butter until crumbly.
  6. Step 6: Fill the muffin cups about 2/3 full with batter and sprinkle the streusel topping generously over each muffin.
  7. Step 7: Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Allow to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

Notes

These muffins freeze well; just wrap them tightly and store in an airtight container.