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Gingerbread Streusel Muffins

Gingerbread streusel muffins pair soft, warmly spiced centers with a buttery crumb topping. The batter comes together by hand and bakes until the tops spring back and a toothpick comes out with a few moist crumbs.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling 5 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 281
Ingredients Equipment Method Notes

Ingredients
  

For the streusel
  • 0.5 cup all-purpose flour
  • 0.33 cup light brown sugar packed
  • 0.5 tsp ground ginger
  • 3 tbsp unsalted butter cold and cut into small pieces
For the muffins
  • 2 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 tsp kosher salt
  • 0.75 cup buttermilk
  • 0.5 cup unsulphured molasses
  • 0.33 cup neutral oil
  • 1 egg large
  • 1 tsp vanilla extract

Equipment

  • 1 12-cup muffin pan

Method
 

Make the streusel
  1. In a small bowl, stir together the flour, brown sugar, and ground ginger, then cut in the cold butter with your fingers or a fork until the mixture forms coarse crumbs.
  2. Refrigerate the streusel while you make the muffin batter.
  3. Heat the oven to 375°F with a rack in the center.
Make the muffin batter
  1. Line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, ground ginger, cinnamon, cloves, and salt.
  3. In a medium bowl, whisk together the buttermilk, molasses, oil, egg, and vanilla until smooth.
  4. Pour the wet mixture into the dry mixture and stir just until no dry flour remains; do not overmix.
Assemble and bake
  1. Divide the batter evenly among the muffin cups and sprinkle the streusel evenly over the tops.
  2. Bake for 18 to 22 minutes, until the muffin tops spring back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs.
  3. Cool the muffins in the pan for 5 minutes.
  4. Transfer the muffins to a wire rack to cool.

Notes

For tender muffins, stir the batter only until no dry flour remains. Store airtight at room temperature for up to 3 days or freeze for up to 2 months. For a gluten-free version, use a 1:1 gluten-free baking flour blend.