Looking for a quick and easy muffin recipe? With a delicious crumbly texture, moist and deliciously spiced? STOP, this is your lucky day today. Because these gingerbread muffins with streusel topping are moist and soft, easy and simple to prepare and irresistibly tasty!
So when it gets colder, I'm the first one who curls up in a chair, with a hot cup of tea and ... ginger bread. And these gingerbread muffins with streusel topping are ready to bake in the oven within 10 minutes! By then the whole house starts to smell wonderful and then, after about 25 minutes of baking, you open the oven and you can start on this sweet gift.
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Crunchy and with delicious spices
These gingerbread muffins are flavored with a bit of these warm spices. But when you eat it the big surprise is the streusel topping. A bit creamy and crispy. This topping will melt in your mouth. And the warm winter spices combined with the moist and soft cake is irresistible.
What's the difference between a muffin and a cupcake?
A question that I've heard a lot. A cupcake is a mini cake and is more airy and sweet. They will rise more in the oven. And a cupcake is eaten cold. Cupcakes can be topped with frosting, which you don't see at a muffin.
The muffin on the other hand is a mini variant of a sweet bread. It's a bit denser when baked. Muffins are known as savory and sweet breads. And most muffins can be eaten warm and cold.
How do my muffins get more airy?
First of all, and you probably going to like this one, don't mix the batter a lot (see that's less work ;-)). When you over mix the batter, the gluten will be activated and your muffin will become more compact.
A second way is to add butter to your batter. Butter keeps the air bubbles in and makes your muffins moist and airy. Therefor I've add 3 ½ ounce of melted butter to the batter.
And the final prep is to start with two bowls to prepare your batter. In the first bowl you add all your solid ingredients. In the second bowl you add the liquids. Both bowls are mixed well before you pour the liquids with the solids.
How do you prepare these gingerbread muffins with struesel topping?
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius), grease your cupcake tin and measure and weigh all your ingredients.
- Mix all ingredients for the topping in a bowl. Crumble the topping with your fingers, until you feel small balls. Put in the refrigerator until use.
- Put all the solid ingredients in a bowl and mix well. In a second bowl and add the liquids to that bowl. Mix both bowls well. Then add the liquid with the solids and whisk the batter, but not to long. A few lumps aren't a problem.
- Divide the batter into the cupcake tin, an ice scoop will come in handy here, and crumble streusel on top of the muffin. Press a bit in the batter. Bake the muffins for 25 minutes in the oven.
- Let the butter melt and cool down for at least 15 minutes. When the butter is to warm, the eggs will solidify in your batter.
- By mixing the solid and liquid ingredients seperately and then mix them you don't have to whisk the batter as much and your gingerbread muffins will stay more airy.
- Keep the streusel in the refrigerator until you're going to add them to your muffin. Because it's kept cool it won't melt as fast in the hot oven and the streusel stays more crisp.
- You don't need a paper cupcake form for baking these muffins, because you grease the tin. But if you like the way it looks, you can add them of course.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
Streusel topping
- 60 gram all-purpose flour
- 110 gram light brown sugar
- ½ teaspoon gingerbread spices , ground
- 75 grams butter
Gingerbread muffins
- 250 gram all-purpose flour
- 100 gram sugar
- ½ teaspoon gingerbread spices , ground
- 1 tablespoon baking powder
- 55 gram light brown sugar
- 180 ml milk whole
- 100 gram butter , unsalted
- 2 eggs , size L
- ¼ teaspoon vanilla extract
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Preparation
- Melt the butter and let it cool down for 15 minutes.
- Cut the butter for the streusel in ¼ x ¼ inch (½ x ½ cm) cubes. Store in the refrigerator until use.
- Measure and weigh all the ingredients.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius.)
- Grease your muffin pan and set it ready.
Streusel topping
- Put the flour, sugar and gingerbread spice into a bowl and mix well.
- Add the butter and squeeze it between your fingers. Keep rubbing between your fingers until you feel some small balls.
- Put the topping in the refrigerator.
Gingerbread muffins
- Add to a bowl dry ingredients: flour, sugar, spices, baking powder, salt and light brown sugar. Stir together well.
- Combine in a second bowl milk, melted butter, egg and vanilla extract and mix as well.
- Pour the liquid to the dry ingredients and mix with a whisk or spatula through until everything is mixed. (Not too long, small lumps are not a problem)
- Divide the batter between the muffin pan.
Bake the muffins
- Sprinkle the topping on the muffin and press the topping a little bit into the batter.
- Bake the muffins for 25 minutes in the oven.
- Let them rest five minutes at room temperature to cool slightly and then take them out of the muffin pan and let them cool on a wire rack (or eat them warm)
Notes
- Let the butter melt and cool down for at least 15 minutes. When the butter is to warm, the eggs will solidify in your batter.
- By mixing the solid and liquid ingredients seperately and then mix them you don't have to whisk the batter as much and your gingerbread muffins will stay more airy.
- Keep the streusel in the refrigerator until you're going to add them to your muffin. Because it's kept cool it won't melt as fast in the hot oven and the streusel stays more crisp.
- You don't need a paper cupcake form for baking these muffins, because you grease the tin. But if you like the way it looks, you can add them of course.
Nutrition
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