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Gingerbread Streusel Muffins

Gingerbread_Streusel_Muffins
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Gingerbread_Streusel_Muffins

Recipe by Melissa Russo – The Farm Girl Gabs

Ingredients

Muffins

  • 2 ½ C.  all-purpose flour
  • ½ C.  brown sugar
  • 2 tsp. Clabber Girl® Baking Powder
  • ½ tsp. Clabber Girl® Baking Soda
  • 14 tsp. salt
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. Spice Islands® Ground Ginger
  • ½ tsp. Spice Islands® Ground cloves
  • ½ C. Grandma’s® Molasses
  • ½C. milk, room temperature
  • ½ C. melted butter (cooled)
  • 2 eggs, room temperature
  • 2 tsp. Spice Islands® Pure Vanilla Extract

Streusel Topping

  • 1 ¼ C. all-purpose flour
  • ½ C. light brown sugar tightly packed
  • ⅓ tsp. salt
  • ½ C. cold unsalted butter, cut into cubes

Directions

  1. Preheat oven to 400 degrees Fahrenheit. Line muffin tin with cupcake liners or grease each with Crisco® All-Vegetable Shortening and a dusting of flour.
  2. In a medium bowl, add the streusel dry ingredients. Gently whisk to incorporate. Add the butter and cut in with a pastry blender or fork. A Small pea-sized will form. Set aside.
  3. In a large mixing bowl, combine the dry ingredients for the muffins (flour, sugar, baking powder, baking soda, salt, and spices). Whisk together until incorporated.
  4. In a medium mixing bowl, whisk together the wet ingredients.
  5. Pour the wet ingredients into the bowl with the dry and mix just until incorporated.
  6. Divide batter between the lined muffin tins, filling each ¾ full. Top with a generous amount of streusel.
  7. Bake for 8 minutes then reduce heat to 350 degrees Fahrenheit. Bake for an additional 8-10 minutes or until a toothpick inserted into the center comes out clean.
  8. Remove from muffin tins and cool on a wire rack. Store in an air-tight container

Gingerbread Streusel Muffins

Gingerbread_Streusel_Muffins

Ingredients

Muffins

  • 2 ½ C.  all-purpose flour
  • ½ C.  brown sugar
  • 2 tsp. Clabber Girl® Baking Powder
  • ½ tsp. Clabber Girl® Baking Soda
  • 14 tsp. salt
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. Spice Islands® Ground Ginger
  • ½ tsp. Spice Islands® Ground cloves
  • ½ C. Grandma’s® Molasses
  • ½C. milk, room temperature
  • ½ C. melted butter (cooled)
  • 2 eggs, room temperature
  • 2 tsp. Spice Islands® Pure Vanilla Extract

Streusel Topping

  • 1 ¼ C. all-purpose flour
  • ½ C. light brown sugar tightly packed
  • ⅓ tsp. salt
  • ½ C. cold unsalted butter, cut into cubes

Directions

  1. Preheat oven to 400 degrees Fahrenheit. Line muffin tin with cupcake liners or grease each with Crisco® All-Vegetable Shortening and a dusting of flour.
  2. In a medium bowl, add the streusel dry ingredients. Gently whisk to incorporate. Add the butter and cut in with a pastry blender or fork. A Small pea-sized will form. Set aside.
  3. In a large mixing bowl, combine the dry ingredients for the muffins (flour, sugar, baking powder, baking soda, salt, and spices). Whisk together until incorporated.
  4. In a medium mixing bowl, whisk together the wet ingredients.
  5. Pour the wet ingredients into the bowl with the dry and mix just until incorporated.
  6. Divide batter between the lined muffin tins, filling each ¾ full. Top with a generous amount of streusel.
  7. Bake for 8 minutes then reduce heat to 350 degrees Fahrenheit. Bake for an additional 8-10 minutes or until a toothpick inserted into the center comes out clean.
  8. Remove from muffin tins and cool on a wire rack. Store in an air-tight container

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