Gingerbread muffins with streusel topping
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!
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
Ingredients you need per step are listed below the step in Italic
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.
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