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Cinnamon Streusel Gingerbread Muffins Recipe

Cinnamon Streusel Gingerbread Muffins

Perfectly spiced and topped with a crunchy streusel, these muffins are not just a treat; they are a celebration of flavors that evoke the warmth of home and the joy of sharing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 2 large eggs
  • 1 cup molasses
  • 0.5 cup buttermilk
For the Streusel Topping
  • 0.5 cup all-purpose flour
  • 0.5 cup brown sugar packed
  • 1 tsp ground cinnamon
  • 0.25 cup unsalted butter melted
  • 0.5 cup chopped pecans or walnuts optional

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Electric Mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line a muffin tin with paper liners or grease it lightly.
  3. Step 3: In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside.
  4. Step 4: In a large mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
  5. Step 5: Add eggs one at a time, mixing well after each addition.
  6. Step 6: Stir in molasses and buttermilk until well combined.
  7. Step 7: Gradually add dry ingredients to wet mixture, mixing just until combined.
  8. Step 8: In a separate bowl, combine flour, brown sugar, cinnamon, and melted butter for the streusel topping. Mix until crumbly.
  9. Step 9: Divide muffin batter evenly among the muffin cups.
  10. Step 10: Sprinkle streusel topping over each muffin.
  11. Step 11: Bake for 18-20 minutes or until a toothpick comes out clean.
  12. Step 12: Allow muffins to cool for 5 minutes before transferring to a wire rack.

Notes

Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a freezer-safe bag for up to three months.