Fluffy Gingerbread Muffins with Streusel

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Do you love gingerbread? If so, then you’ll also love these Fluffy Gingerbread Muffins! They would be a perfect recipe to prep for Christmas week if you have guests in town. They can wake up and enjoy a gingerbread muffin for breakfast, or eat it as a snack in the afternoon. And even if you don’t have guests in town, you’ll still enjoy these muffins! They are fluffy, flavorful, and the streusel topping is the perfect added touch because it’s buttery, sweet, and adds a mild crunch.

Author: Christine Manes
Prep Time: 20 minutes
Rest time: 5 minutes
Cook Time: 16 minutes
Total Time: 41 minutes
Yield: 12 muffins 1x
Category: breakfast, snack
Method: Oven
Cuisine: American

Ingredients

Scale

Dry

2 1/4 cups white flour, spooned & leveled (315g) (I use Sunrise Flour Mill)

1 1/2 tsp baking powder

1/2 tsp baking soda

2 1/2 tsp ground ginger

1 1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp salt

Wet

1 stick of butter, softened (114g)

1/2 cup brown coconut sugar (90g)

2 large eggs

1/2 cup whole yogurt or sour cream (132g / 118 mL)

1/3 cup unsulphured molasses, do not use blackstrap (122g / 80mL)

1/3 cup milk (90g / 80 mL)

1 tsp vanilla extract

Streusel

1/3 cup flour (48g)

4 Tbsp coconut sugar (42g)

3 Tbsp butter, melted

1/4 rounded tsp ground ginger

1/4 tsp ground cinnamon

Pinch of salt

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Instructions

Preheat the oven to 350°F and line a muffin pan with paper liners.
Soften the stick of butter then set aside.
Make the streusel: Combine the 3 Tablespoons melted butter (this is separate from the stick of butter for the muffins!), flour, coconut sugar, ground ginger, ground cinnamon, and salt in a small bowl with a fork until a crumble forms.
In a medium bowl, combine the dry ingredients.
In a separate large bowl with an electric mixer, combine the softened stick of butter and the coconut sugar until it becomes creamy and lighter in color. Add the rest of the wet ingredients and mix until combined, but be careful not to over-mix.
Pour the wet ingredients into the dry ingredients and fold together with a spatula until combined.
Divide the batter evenly between the muffin liners. Use a spoon or ice cream scoop for this because the batter will be thick.
Bake for 17-22 minutes until a toothpick comes out clean. Let the muffins cool for 5 minutes in the pan then transfer to a wire rack.