Gingerbread Muffins Recipe with Streusel Topping
In just 35 minutes you can have warm and delicious bakery-style gingerbread muffins on your table with our easy-to-follow recipe.
Servings 16
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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
Streusel
- In a medium size mixing bowl, whisk the flour, brown sugar, cinnamon and ginger
- Add the melted butter. Use a fork and mix until you have a crumble that looks like wet sand. Set aside.
Muffins
- Preheat the oven to 425 °F.
- Line a muffin tin with cupcake liners. Set aside.
- In a mixing bowl, whisk the flour, ground cinnamon, baking powder, baking soda, ginger, and salt together. Set aside.
- In a separate large bowl, mix the cooled melted butter, eggs, and brown sugar. Mix until all ingredients are combined.
- Add in the molasses and sour cream. Mix until all ingredients are incorporated.
- Then, add the molasses, sour cream and vanilla extract to the egg/sugar mixture.
- Add half of the flour mixture. Mix well.
- Add the milk and mix until combined.
- Add the remaining flour mixture. Mix until all ingredients are combined. Don’t over-mix.
- Use a large cookie scoop (3 tablespoons) and fill the muffin pan.
- Add approximately 2 teaspoons (or if you have a mini cookie scoop) of the streusel mixture on each unbaked muffin. DON’T MIX.
- Bake in the preheated oven at 425 °F for 5 minutes.
- Then reduce the temperature to 350 °F and bake for 12-15 minutes.
- The muffins are baked when the top is nice and golden. Also when you insert a toothpick in the middle it comes out clean or with just a couple of crumbs.
- Allow the muffins to cool in the pan for 5-8 minutes then transfer to a cooling rack to cool completely.
Notes
- I made this recipe using only a Danish dough whisk or a spatula. You can use a hand mixer, however, I would advise be careful not to overmix the batter when adding the flour mixture.
- If you forget to cool the butter, mix the butter with the sugar and molasses, then add the egg. Cooling the butter will make sure the eggs don’t cook with the residual heat from the butter.
Nutrition
Calories: 302kcal | Carbohydrates: 47g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 232mg | Potassium: 358mg | Fiber: 1g | Sugar: 26g | Vitamin A: 348IU | Vitamin C: 0.1mg | Calcium: 91mg | Iron: 2mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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