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- 1 ½ cups all-purpose flour - ½ teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground ginger - ¼ teaspoon ground nutmeg - ¼ teaspoon ground cloves - ½ teaspoon salt - ½ cup brown sugar, packed - 1/3 cup unsulfured molasses - ½ cup unsalted butter, melted - 1 large egg - ½ cup milk - ½ cup rolled oats - ¼ cup brown sugar - ¼ cup all-purpose flour - ¼ teaspoon ground cinnamon - 2 tablespoons unsalted butter, melted To create my Gingerbread Streusel Muffins, I gather the key ingredients. The dry ingredients include flour, baking soda, baking powder, and spices. These spices bring warmth and flavor to each bite. Ground cinnamon, ginger, nutmeg, and cloves create the gingerbread taste we love. Don't forget the salt, which balances the sweetness. Next, I prepare the wet ingredients. Brown sugar and molasses add rich, deep sweetness. Unsalted butter provides moisture and a buttery flavor. The egg binds everything together, while milk adds creaminess to the batter. The streusel topping is simple yet delightful. Rolled oats give it a pleasant texture. Brown sugar and flour help it form a crumbly topping. A sprinkle of cinnamon ties the flavors together, while melted butter holds it all in place. Each ingredient plays a role in making these muffins festive and delicious. I love how they fill my kitchen with warm scents. The mix of spices and sweetness makes them perfect for any holiday gathering. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step warms the oven for even baking. Next, prepare your muffin tin. You can line it with paper liners or lightly grease it. This way, muffins won’t stick. In a medium bowl, whisk together the dry ingredients. This includes flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set this bowl aside. In a larger bowl, mix brown sugar and melted butter. Stir until well combined. Now, add molasses, egg, and milk. Beat until the mixture is smooth. Gradually fold the dry ingredients into the wet ones with a spatula. Make sure not to overmix; this keeps muffins light. For the streusel, take a separate bowl. Combine rolled oats, brown sugar, flour, cinnamon, and melted butter. Mix these ingredients until they look crumbly. This gives your muffins a sweet, crunchy topping. Spoon the muffin batter into the prepared muffin tin. Fill each cup about two-thirds full. This allows room for the muffins to rise. After that, sprinkle the streusel topping generously over each muffin. The more, the merrier! Now, it’s time to bake. Place the muffin tin in your preheated oven. Bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, your muffins are ready. Let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step helps keep them from getting soggy. Enjoy your warm, festive gingerbread muffins! To get light and fluffy muffins, avoid overmixing. When you mix the wet and dry ingredients, do it gently. Just combine until you see no dry flour. Lumps in the batter are okay. They help keep your muffins airy and soft. Overmixing makes the muffins tough. Treat your batter like a gentle friend, not an enemy. For a crumbly streusel topping, make sure to use cold butter. Melted butter can make it too gooey. Instead, cut cold butter into the dry mix. Use your fingers to work it in until it looks like wet sand with small clumps. This will give you that perfect crunchy topping. Don’t skip this step if you want a great texture! These muffins shine when served warm. For an extra treat, add whipped cream or spiced cream cheese on the side. The cream adds a smooth touch that balances the spices. You can also sprinkle some powdered sugar on top for a festive look. Try pairing these muffins with a warm drink, like spiced cider or coffee. Enjoy these delights fresh from the oven for a cozy experience! Pro Tips Use Fresh Spices: For the best flavor, ensure your ground spices are fresh. If they have been in your pantry for over six months, consider replacing them to enhance the taste of your muffins. Don't Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so be gentle with the batter. Customize Your Topping: Feel free to add nuts or chocolate chips to the streusel topping for added texture and flavor. Pecans or walnuts would pair beautifully with the gingerbread spices. Storing Muffins: To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. For longer storage, freeze them in a zip-top bag for up to three months. {{image_2}} You can add nuts or dried fruit to boost flavor. I love using walnuts or pecans. They add a nice crunch and rich taste. Try chopped apples or cranberries for a fruity twist. Mix in about ½ cup of your choice into the batter. This gives each muffin a unique bite. If you need gluten-free muffins, swap the all-purpose flour. Use a gluten-free mix instead. Many blends work well, so pick your favorite. You can also use almond flour or oat flour. Just remember that the texture may change a bit. Keep an eye on the baking time, as gluten-free mixes may need longer. Want to experiment with spices? You can add nutmeg or cardamom for extra warmth. A pinch of allspice can also enhance the flavor. Just start with a small amount. You can always add more if you like. These spices can make your muffins stand out even more during the holidays. Store leftover muffins in an airtight container. This keeps them fresh and moist. You can also wrap them in plastic wrap. Place them in a cool, dry place. If you want to keep them longer, the fridge works, but they may dry out. To enjoy them warm, just reheat in the microwave for a few seconds. You can freeze muffins for longer storage. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap. Place them in a freezer-safe bag or container. Be sure to remove as much air as possible. When you want to eat them, thaw overnight in the fridge. For a quick option, microwave them for 30 seconds. When stored properly, these muffins last about three days at room temperature. In the fridge, they can last up to a week. If frozen, they can stay good for about three months. Just remember to check for any signs of freezer burn when thawing. Enjoy the festive flavors any time! Yes, you can make these muffins ahead of time. Bake them and let them cool. Once cooled, store them in an airtight container. This keeps them fresh for up to three days. You can also freeze them for up to three months. To reheat, simply warm them in the oven or microwave. This way, you enjoy a warm muffin anytime! If you need a substitute for molasses, use honey or maple syrup. Both alternatives add sweetness and flavor. You can also mix brown sugar with a little water to mimic molasses. Use 1 cup of brown sugar with 1/4 cup of water. This will help achieve a similar texture and taste. To check if the muffins are done, insert a toothpick into the center. If it comes out clean or with a few crumbs, they're ready. The muffins should also spring back when lightly touched. If they look wet or sticky, give them a few more minutes. Yes, you can use other types of flour. Whole wheat flour adds a nutty flavor and makes the muffins heartier. Almond flour or coconut flour can work too, but they change the texture. If you use gluten-free flour, make sure it has a good binding agent. This keeps your muffins fluffy and delicious! This blog post covered all you need for perfect muffins. We explored ingredients, from dry to wet, to the tasty streusel topping. I shared step-by-step instructions to guide your baking. You gained helpful tips for light, fluffy muffins and explored fun variations. Lastly, we discussed storage tips and answered common questions. Baking muffins can be easy and enjoyable. Experiment with flavors and enjoy your delicious results!

Gingerbread Streusel Muffins

Deliciously spiced muffins topped with a crunchy streusel, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 0.5 cup brown sugar, packed
  • 0.33 cup unsulfured molasses
  • 0.5 cup unsalted butter, melted
  • 1 large egg
  • 0.5 cup milk
  • 0.5 cup rolled oats
  • 0.25 cup brown sugar
  • 0.25 cup all-purpose flour
  • 0.25 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  • In a large bowl, mix the brown sugar and melted butter until well combined.
  • Beat in the molasses, egg, and milk until the mixture is smooth.
  • Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined; be careful not to overmix.
  • In a separate bowl, prepare the streusel topping by combining rolled oats, brown sugar, flour, cinnamon, and melted butter. Mix until crumbly.
  • Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
  • Sprinkle the streusel topping generously over each muffin.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm, dusted with powdered sugar, and paired with whipped cream or spiced cream cheese.
Keyword gingerbread, holiday baking, muffins