These muffins are soft, moist and are topped with a crispy gingerbread streusel! The muffins are flavored with molasses, ginger, cinnamon, and cloves. Learn how to make these delicious gingerbread streusel muffins below!
Preparation: 30 min.
Bake time: 12-15 min.
Yield: 12 muffins
240g all purpose flour (2 c.)
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
113g unsalted butter, room temperature (1/2 c.)
100g molasses (1/3 c.)
125g granulated sugar (1/2 c. + 2 tbsp.)
2 eggs, room temperature
2 tbsp. sour cream
1 tsp. vanilla extract
1/2 c. whole milk, room temperature
3 tbsp. granulated sugar
2 tbsp. all purpose flour
1 tbsp. unsalted butter, cut into cubes, cold
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
Preheat the oven to 375F/190C. Grease and line a standard 12 muffin pan
In a small bowl, whisk together the granulated sugar, flour, ground ginger and ground cinnamon. Add in the cubed cold butter and cut in to the flour mixture with a pastry cutter until the butter size resembles coarse peas. Place the mixture into the fridge until ready to use.
Gingerbread Streusel Muffins
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, ground ginger, ground cinnamon and ground cloves. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, approximately 3 minutes. Scrape down the sides of the bowl and add in the molasses and 1 egg. Mix together on medium-low speed until just combined, approximately 30 seconds. Add in the second egg, vanilla extract, and sour cream and mix until just combined. With the mixer on low speed, slowly add in the milk until it is combined with the mixture.
Scrape down the sides of the bowl and add in the flour mixture. Using a rubber spatula, fold the flour mixture into the wet ingredients until the mixture is just combined, being careful to not over-mix.
Evenly distribute the muffin batter into the muffin pan. Take the streusel topping out of the fridge and evenly distribute over the tops of each muffin. Place the muffins into the oven and bake for 12-15 minutes, until a toothpick inserted into the middle of the muffins comes out clean. Serve and enjoy!
These gingerbread streusel muffins will be best enjoyed on the day that they are baked, but will keep in an airtight container at room temperature for up to 3 days. Enjoy!
If you make these gingerbread streusel muffins I would love to see it and know what you think! Tag me on instagram @doughlights and use #doughlights. Thanks for stopping by!