Cinnamon, ginger, nutmeg, and cloves—let's call them the Beatles of holiday baking—make these gingerbread muffins downright irresistible. They star in the actual muffin and in a buttery streusel on top. Since Christmas breakfastis a once-a-year indulgence, the muffins are also drizzled with a thick glaze just like gingerbread cookies. Make them ahead by refrigerating the batter and streusel separately, then topping and baking the next day. They will smell amazing in the oven as you relax by the tree on Christmas morning. Have one with your morning cup of coffee, and whip up a batch of hot chocolate for the kids!
What makes gingerbread taste like gingerbread?
It's all about the sticky-sweet molasses combined witha blend of spices. Thinkginger, nutmeg, cinnamon, and cloves. Both the muffins and streusel in this recipe are full of thosewarm, festive spices.
What is turbinado sugar?
Turbinado sugar is a coarse, golden sugar that's perfect for sprinkling on baked goods because its larger crystals give a sparkly, crunchy finish.It's less processed than white sugar and gets its golden hue from traces of molasses. While it's not a make-or-break ingredient for these muffins, itis a delicioustopper!
Can you make muffins ahead?
The batter for these muffins can be made the night before. Go ahead and portion the batter into the cups of the muffin pan, cover with plastic wrap, and refrigerate. Let it come to room temperature as the oven preheats before topping with streusel and baking. Overnight is best here; any longer and they could bake up a bit flat.
What is the difference between a streusel and a crumble?
The two are really the same! This butter, flour mixture is left in clumps so it will get slightly crispy atop the muffins. Be sure to chill it at least 30 minutes if you aren’t making the muffins ahead. The butter in a cold streusel topping won’t melt as fast so you'll get more texture.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, try vinegar, lemon juice, or cream of tartar plus milk—any of these combinations work as a buttermilk substitute. Buttermilk is really worth keeping on hand as well for light and fluffy cakes, tender biscuits, dressings, and more.
- Yields:
- 12 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 1 hr 40 mins
Ingredients
For the Streusel:
- 1/2 c.
all-purpose flour
- 1/3 c.
light brown sugar
- 3/4 tsp.
ground cinnamon
- 1/4 tsp.
ground ginger
- 1/8 tsp.
ground nutmeg
- 1/8 tsp.
ground cloves
- 1/2 tsp.
kosher salt
- 1/2 tsp.
vanilla extract
- 4 tbsp.
unsalted butter, melted
See AlsoTwice Baked Potato Casserole
For the Muffins:
- 3/4 c.
buttermilk, at room temperature
- 1/3 c.
molasses
- 1/2 c.
unsalted butter, melted
- 1/4 c.
canola oil
- 1/2 c.
packed light brown sugar
- 1
large egg, at room temperature
- 1 1/2 tsp.
vanilla extract
- 2 c.
all-purpose flour
- 2 tsp.
ground cinnamon
- 1 tsp.
ground ginger
- 1/2 tsp.
ground nutmeg
- 1/4 tsp.
ground cloves
- 3/4 tsp.
baking soda
- 1/2 tsp.
kosher salt
- 2 tbsp.
turbinado sugar
For the Glaze:
- 1 c.
powdered sugar
- 1/8 tsp.
kosher salt
- 1 tsp.
vanilla extract
- 2 tbsp.
half-and-half, heavy cream, or milk
Directions
- Step1For the streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Add the vanilla and melted butter to the flour mixture, stirring until the mixture resembles wet sand. Cover and chill the streusel for at least 30 minutes and up to 1 day ahead.
- Step2For the muffins: Preheat the oven to 425°F. In a medium bowl, whisk together the buttermilk, molasses, melted butter, oil, brown sugar, egg, and vanilla.
- Step3Whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt in a large bowl.
- Step4Add the wet ingredients to the dry ingredients, and stir just until combined. Spoon the batter evenly into a standard 12-cup muffin tin lined with paper liners.
- Step5To bake immediately: Top the muffin batter evenly with the streusel, then sprinkle evenly with the turbinado sugar. Bake the muffins for 5 minutes. Reduce the oven temperature to 350°F, and continue bakinguntil a wooden pick inserted in the center of a muffin comes out clean with a few moist crumbs attached, 14 to 16 minutes. Remove the muffins to a wire rack to cool completely, about 30 minutes.
- Step6To make ahead: Cover and refrigerate the muffin tin for up to 12 hours. Preheat the oven to 425°F. Let the muffins sit at room temperature for 30 minutes. Top the muffin batter evenly with the streusel, then sprinkle evenly with the turbinado sugar. Bake the muffins for 5 minutes. Reduce the oven temperature to 350°F, and continue bakinguntil a wooden pick inserted in the center of a muffin comes out clean with a few moist crumbs attached, 16 to 20 minutes. Remove the muffins to a wire rack to cool completely, about 30 minutes.
- Step7For the glaze: In a medium bowl,whisk together the powdered sugar, salt, vanilla, and half-and-half until smooth. Drizzle the glaze evenly over the cooled muffins.
Recipe byTorie Cox
Recipe Developer
Torie Cox is a food stylist and recipe developer with a passion for baking and all things sweet. She enjoys traveling for sporting events and going for walks with her BFF, a senior dog named Lacey.
