Delicious Gingerbread Muffin recipe that is perfect for serving at a holiday breakfast!
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword Christmas muffins
Prep Time 10 minutesminutes
Cook Time 23 minutesminutes
Total Time 33 minutesminutes
Servings 18
Calories
Author Robin Gagnon
Ingredients
2cupsflour
½teaspoonsalt
1teaspoonbaking powder
1teaspoonbaking soda
1teaspoonground cinnamon
1teaspoonground ginger
½cupdark brown sugar
1egg
½cupmilk
½cupmolasses
¼cupbuttermelted
Streusel:
½cupdark brown sugar
1teaspooncinnamon
½teaspoonginger
¼cupbuttermelted
½cupflour
Instructions
Preheat the oven to 425 degrees. Place muffin liners in a muffin pan or grease with non-stick cooking spray. Set aside.
In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger and brown sugar. Set aside.
In a medium mixing bowl, mix together eggs, milk and butter. Add in molasses.
Mix wet ingredients slowly into the dry ingredients until just incorporated. Set muffin batter aside.
In a small bowl combine brown sugar, cinnamon, ginger and flour for the streusel. Add butter and mix until crumbly.
Get the prepared muffin pan. Use a spoon or cookie scoop to fill each of the muffin cups with batter, divide batter evenly about ¾ of the way full. Sprinkle streusel over the tops.
Bake in the oven at 425 degrees f for 8 minutes. Then reduce the oven temperature to 350f and bake for another 12-15 minutes. When a toothpick inserted into the center pulls cleans (other than a little streusel) the muffins are done.
Place the gingerbread muffins to cool on a wire baking rack. Eat warm or room temperature.
Notes
Store cooled muffins in an airtight container on the counter for 3-5 days.