Perfect Gingerbread Muffins ~ Mmmmmmmm. That’s all. Just mmmmmmm. These lightly spiced streusel muffins are the ultimate fall and holiday breakfast treat!
I fought long and hard with myself this morning about whether or not to make my Pumpkin Streusel Muffins again. That’s what I felt like. I love those muffins. But where would we be if everybody stuck with their favorite muffin and never ventured forth to experiment with new ideas? We’d all be eating blueberry muffins for the rest of our lives.
This muffin is so good it conjures up that unsettling old conundrum…when does a muffin become a cupcake? How much sour cream and butter and sugar can you
cram put into a muffin and still call it a muffin? And does a streusel topping automatically qualify it as a muffin? (That’s what I’m betting on.)
I love the flavor of gingerbread, but not the dry, super spicy taste you get when you finally bite the head off one of those cute little gingerbread men. It’s such a letdown, I mean it takes all the willpower you can muster to hold back and admire them, and let them sit on their plate and look adorable and festive, and when you finally break down and take a bite all you get is a mouthful of stale crumbles.
Not with these muffins. These will restore your faith in gingerbread. They’re light and pleasantly spiced. The molasses seals the deal.
No more beheading poor unsuspecting cookies just to try and get a taste of that nostalgic gingerbread flavor. All you have to do is have one of these muffins.
Perfect Gingerbread Muffins
- 6 Tbsp unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 1/3 cup sour cream
- 1/3 cup plain yogurt
- 1/2 cup buttermilk
- 2 eggs
- 2 heaping Tbsp molasses
- 1 1/2 cups all-purpose flour
- 1/2 cup oat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp ginger
- 1/4 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp salt
- 1/4 cup all-purpose flour
- 1/4 cup packed dark brown sugar
- 1/2 cup chopped pecans
- 2 Tbsp cold butter, cut in cubes
- Preheat oven to 375F
- Make your streusel topping: put everything in a little bowl and bring together with your fingers until the butter is incorporated and it's crumbly, Set aside.
- Mix the dry ingredients together and set aside.
- Cream the butter and the sugar until fluffy. Beat in the eggs, one at a time. Mix in the buttermilk, sour cream, yogurt and molasses.
- Add the dry ingredients to the wet, and mix just enough to combine. Lumps are good.
- Fill 10 of the muffin cups quite full. Sprinkle (all of!) the streusel topping over the muffins. If you haven't made a mess of the pan and the counter you haven't added enough.
- Bake for 20 minutes, a toothpick should come out clean.