Gingerbread Streusel Muffins

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


Gingerbread 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

Streusel Topping
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

Instructions

Preheat the oven to 375F/190C. Grease and line a standard 12 muffin pan

Streusel Topping
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!


Storage
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!

Cranberry Orange Muffins

These cranberry orange muffins are tender and fluffy thanks to the addition of olive oil and sour cream! They are full of fresh orange flavor and cranberries that provide a nice tart contrast to the sweetness of the muffins. To top it all off, a simple fresh orange glaze is added to the top of these muffins. Learn how to make these cranberry orange muffins with fresh orange glaze below!

Preparation: 30 min.
Bake time: 18 min.
Yield: 12 muffins


Cranberry Orange Muffins
210g all purpose flour (1 3/4 c.)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
100g olive oil
Zest of 1 small orange
50g granulated sugar (1/4 c.)
105g light brown sugar (1/2 c.)
2 eggs, room temperature
1/4 c. whole milk, room temperature
2 tbsp. fresh squeezed orange juice
55g sour cream, room temperature (1/4 c.)
3.5 oz. fresh cranberries, cut in half (1 c.)

Simple Orange Glaze
110g powdered sugar (1 c.)
1-2 tbsp. fresh squeezed orange juice

Instructions

Cranberry Orange Muffins
Preheat the oven to 375F (190C). Line a muffin tin with 12 liners and set aside.

In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a medium-sized bowl, whisk together the olive oil, orange zest, and both sugars until well combined. Then, whisk in the eggs one at a time, making sure the first egg is completely whisked in before adding the next. Add in the milk, orange juice, and sour cream and whisk until well combined.

Add the flour mixture and cranberries to the liquid mixture, and whisk the mixture together until the flour is just fully incorporated, being sure to not overmix.

Distribute the batter evenly between the 12 muffin tins. Bake the muffins for approximately 18 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.

Simple Orange Glaze
Whisk together the powdered sugar and orange juice. Start with 1 tbsp. of orange juice and add more as needed until the glaze is a medium-thickness. Transfer to a piping bag and drizzle over the muffins once they are completely cooled. Serve and enjoy!


Storage
These cranberry orange muffins are best enjoyed on the day that they are baked, but will last in an airtight container at room temperature for up to 3 days. Enjoy!

If you make this recipe, I would love to see and know what you think! Tag me on Instagram @doughlights and use #doughlights. Thanks for stopping by!

Pumpkin Streusel Muffins (Small Batch)

Yield: 6 muffins
Preparation: 20 min.
Bake time: 20 min.


Pumpkin Muffins
150g all-purpose flour (1 1/4 c.)
1 tsp. baking powder
1/4 tsp. salt
1 tsp. pumpkin pie spice
115g unsalted butter, room temperature (1/2 c.)
105g dark brown sugar (1/2 c.)
1 egg
230g canned pumpkin puree (1 c.)
2 tbsp. milk

Streusel
4 tbsp flour
2 tbsp butter, cubed
2 tbsp dark brown sugar

Instructions

Pumpkin Muffins
Preheat the oven to 375F (190F). Line a muffin tin with 6 muffin liners in the middle of the tin.

In a small bowl, whisk together the flour, baking powder, salt and pumpkin pie spice. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, approximately 4 minutes. 

Scrape down the sides of the bowl and slowly add in the egg, pumpkin, and milk. Once fully combined, add in the flour mixture and stir on low speed until the mixture is just combined, being careful to not over-mix. Divide the muffins equally between the 6 liners.

Streusel
Whisk together the flour and dark brown sugar. Use a pastry blender or two forks to cut the butter into the mixture until the butter is the size of small peas. Divide the streusel equally between the 6 muffins.

Place the muffins into the oven for approximately 20 minutes, until a toothpick entered into the center of the muffins comes out clean. Enjoy!


Storage
These muffins are best enjoyed on the day that they are baked. However, they will last at room temperature in an airtight container for 3 days. Enjoy!

If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights

Banana Snickerdoodle Muffins

These muffins are super moist thanks to the banana, but the true shining flavor in these is the cinnamon! Learn how to make them below:

Yield: 12 muffins
Preparation: 15 min.
Bake time: 15-18 min.


Muffins
2 c. all-purpose flour (240g)
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
3/4 c. unsalted butter (170g), softened
3/4 c. light brown sugar (160 g)
2 eggs
2 tsp. vanilla bean paste* (or 1 tbsp. vanilla extract)
2 large ripe bananas, mashed (~270g)

Snickerdoodle topping
1/4 c. granulated sugar (50g)
1 1/2 tsp. ground cinnamon

Instructions

Preheat oven to 375F (190C) and line a standard muffin pan with parchment liners.

In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon. Set aside. In a small bowl, whisk together the granulated sugar and ground cinnamon and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and the brown sugar until light and fluffy, approximately 3 minutes.

Add in the eggs one at a time, mixing until each egg is well-combined with the butter and sugar. Then, add in the vanilla bean paste (or vanilla extract) and mix until fully incorporated. Putting the mixer on low speed, alternate adding in the mashed bananas and the flour mixture, ending with the flour mixture.

Equally divide the muffin batter between the 12 liners. Sprinkle ~1 tsp. of cinnamon sugar over each muffin. Place the muffins in the oven and bake for 15-18 minutes, until a clean toothpick inserted into the middle of one of the muffins comes out clean. Enjoy!


Storage
These muffins are best consumed the day they are made, however, they will last in an air-tight container at room temperature for 3 days or in the fridge for 5 days.

If you make this recipe, I would love to see it! Tag me on instagram @doughlights and use #doughlights