Mini Charcuterie Gingerbread Muffins

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A perfect addition to a Christmas charcuterie board, or even to eat as a cute little snack or dessert!

Units Scale

1 cup white flour, spooned & leveled (140g)

3/4 tsp baking powder

1/4 tsp baking soda

1 1/4 tsp ground ginger

1/2 tsp ground cinnamon

1/8 tsp salt

1/2 stick of butter, softened (57 g)

1 large egg

1/4 cup whole yogurt or sour cream (65 g / 60 mL)

2 1/2 Tbsp unsulphured molasses, do not use blackstrap (56g)

2 1/2 Tbsp milk (45 g / 36 mL)

1/2 tsp vanilla extract

2 1/2 Tbsp flour (20g)

2 Tbsp coconut sugar (21 g)

1 1/2 Tbsp butter, melted

1/8 tsp ginger

1/8 tsp cinnamon

Pinch of salt

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Preheat the oven to 350°F and line a 24-slot mini muffin pan with mini paper liners (or two 12 slot ones)
Soften the stick of butter then set aside.
Make the streusel: Combine the 1 1/2 Tablespoons melted butter (this is separate from the 1/2 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 cookie dough scoop or spoon for this because the batter will be thick.
Bake for 6-8 minutes until a toothpick comes out clean. Let the muffins cool for 5 minutes in the pan then transfer to a wire rack.