No holiday breakfast buffet should be without gingerbread or coffee cake, so I combined the two to create a tasty treat to bring to our potluck at work. I decided to make muffins for the sole purpose of using these adorable baking cups that I found at Target (side note: if you’re as obsessed with Target as I am, you’ll find this article hilarious). The red and white with the deer pattern makes them feel so festive! Plus, they prevent any streusel from escaping :)
I’m a firm believer in streusel. The more the merrier. This brown sugar mixture is the perfect topping for the gingerbread muffins. However, when it comes to ginger, I think less is more. Since I don’t love that over-powering spice in my sweets, I went a little easy on the ground ginger. So if you want more of that kick, add a bit more than what the recipe calls for.
Gingerbread Coffee Cake Muffins
Ingredients
For the muffins:
- 2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 tsp. ground cinnamon
- 3/4 tsp. ground ginger
- 1/2 cup dark brown sugar
- 1/2 cup milk
- 1 large egg
- 1/4 cup butter melted
- 1/2 cup molasses
For the streusel:
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 tsp. ground ginger
- 3/4 tsp. ground cinnamon
- 1/4 cup unsalted butter
- 3/4 cup flour
Instructions
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Preheat oven to 375F. Place liners in muffin pan (makes about 12 regular-sized muffins).
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First up is the streusel topping. In a medium-sized bowl, mix together sugars, ginger and cinnamon. Pour in melted butter and use a whisk to combine. Add flour and stir until fully incorporated. Set aside.
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In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon and ginger.
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In a separate bowl, mix together the brown sugar, milk and egg. Gradually add to the flour mixture and stir until just combined. Add molasses and melted butter, mix until fully incorporated. Be careful not to over-mix.
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Spoon into prepared muffin pan, filling each cup about 3/4 of the way full. Sprinkle with the streusel topping, then bake for 18-20 minutes, until a toothpick comes out clean and the middle is set. Remove and cool for 3-5 minutes in the pan, then transfer to wire rack. Serve warm or let cool. Enjoy!
