Gingerbread Streusel Muffins
Easy, simple and perfect for the holiday season. These Gingerbread Streusel Muffins are a perfect easy muffin recipe to celebrate the upcoming holiday season.
This post is sponsored by the #BakingatHome #ClabberGirl campaign, sponsored by B&G Foods. Although I have been compensated, all opinions are my own.
The holiday baking season is upon us, and I couldn’t be more excited. There is something special about creating easy holiday recipes that you know your whole family will enjoy. The smell of baked goods throughout the house makes the season all the more festive. These delicious Gingerbread Streusel Muffins are a perfect example of what I am talking about.
The holiday season means a lot of in-home entertaining for many of us. I cherish this time of year because it brings family and friends together. Food and holiday treats showcase this festive time of year. And that is why a well-stocked holiday baking pantry is SO important.
Clabber Girl® Baking Powder is a baking essential and something I always make sure I have. Baking powder is a leavening agent used in most baked goods. Baking powder is used to increase the volume and lighten the texture of baked goods. Clabber Girl Baking Powder is the #1 brand of baking powder in America. I trust brands that the experts use and Clabber Girl Baking Powder has been used by bakers for generations!
Muffins are one of those baked goods that can be enjoyed any time of day. My family loves them for a quick grab-and-go breakfast, mid-day snack or easy dessert after dinner. These Gingerbread Streusel Muffins are super simple to make. They are a nice addition to your holiday baking.
Basic Ingredients You Need to Make Gingerbread Streusel Muffins
Clabber Girl® Baking Powder
Grandma’s Molasses®
All-Purpose Flour
Brown Sugar
Eggs
Spice Islands Cloves
Spice Islands Ground Saigon Cinnamon
Spice Islands Ground Ginger
Spice Islands Pure Vanilla Extract
Butter
Cupcake Liners (If you don’t have cupcake liners, grease each muffin tin with a little Crisco® Shortening and a dusting of flour)
How To Make Gingerbread Muffins
The beauty of making muffins or quick breads is that they are so simple to make. No difficult ingredients or steps. This recipe is basically a two-bowl process. You will need a large mixing bowl for the dry ingredients and a medium mixing bowl for the wet ingredients.
Add the flour, Clabber Girl Baking Powder, sugar, spices and salt to the large mixing bowl and whisk to incorporate.
To the medium mixing bowl, you will add all of the wet ingredients. Whisk those babies together good.
Add your wet ingredients into your dry ingredients and whisk until incorporated. Grab your lined muffin tins and fill each up ¾ full.
Top with a generous amount of streusel on each and pop in the oven.
Tips For Making Gingerbread Streusel Muffins
Measure all of your ingredients before beginning your baking process. This makes it so much easier.
Make sure your eggs, milk and butter are at room temperature. That way, everything is on the same playing level
You can use an electric or stand mixer if you wish. But since muffins and quick bread don’t need a lot of beating, I prefer to use a whisk to mix everything together.
Don’t overbeat the batter. This will make your muffins tough and chewy.
How To Store Muffins
Gingerbread muffins will keep for up to 3 months in the freezer. Store them in an airtight container or a trusty food storage bag.
If leaving them out on the counter, make sure you wrap them up in plastic wrap to retain their freshness.
Tips For Using Baking Powder
If you have an unopened can of baking powder, be sure to check the expiration date on the bottom of the can. This date is two years after the day it was manufactured. If the date is older than two years, then there is a good chance it has lost its leavening and may not be good. Use an opened can of baking powder, within six months.
How To Store Baking Powder
Store baking powder in a cool, dry place away from heat and excess moisture.
What Is The Difference Between Baking Soda and Baking Powder?
It is definitely easy to confuse these two baking staples, but here is a brief rundown of their differences. Baking soda and baking powder are both leveners but they act differently in recipes.
Baking powder is used for baking. When baking soda is mixed with a liquid, it releases carbon dioxide bubbles. Baking powder is double acting, it reacts once when mixed with moisture and again when it is exposed to high temperatures.
Baking soda is pure bicarbonate of soda also known as sodium bicarbonate. It is an alkaline ingredient, meaning it needs something acidic (like lemon juice, vinegar or buttermilk) mixed with it to make it work. It reacts and releases bubbles of carbon dioxide. This chemical reaction adds a beautiful lift to your baked goods.
So, what delicious holiday treats will you be baking this year? From cookies to cakes to muffins, the possibilities are endless. Enjoy this wonderful season
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Gingerbread Streusel Muffins
Easy, simple and perfect for the holiday season. These Gingerbread Streusel Muffins are a perfect easy muffin recipe to celebrate the upcoming holiday season.
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup brown sugar
- 2 teaspoons Clabber Girl Baking Powder
- ½ teaspoon Clabber Girl Baking Soda
- 1 teaspoon salt
- 2 teaspoons Spice Islands Ground Saigon Cinnamon
- 1 teaspoon Spice Islands Ground Ginger
- ½ teaspoon Spice Islands Ground cloves
- ½ cup Grandma’s Molasses
- ½ cup milk, room temperature
- ½ cup melted butter (cooled)
- 2 eggs, room temperature
- 2 teaspoons Spice Islands Pure Vanilla Extract
- Streusel Topping
- 1 ¼ cup all-purpose flour
- ½ cup light brown sugar tightly packed
- ⅓ cup sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cut into cubes
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line muffin tin with cupcake liners or grease each with Crisco Shortening and a dusting of flour.
- In a medium bowl, add the streusel dry ingredients. Gently whisk to incorporate. Add the butter and cut in with a pastry blender or fork. A Small pea-sized will form. Set aside.
- In a large mixing bowl, combine the dry ingredients for the muffins (flour, sugar, baking powder, baking soda, salt, and spices). Whisk together until incorporated.
- In a medium mixing bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the bowl with the dry and mix just until incorporated.
- Divide batter between the lined muffin tins, filling each ¾ full. Top with a generous amount of streusel.
- Bake for 8 minutes then reduce heat to 350 degrees Fahrenheit. Bake for an additional 8-10 minutes or until a toothpick inserted into the center comes out clean.
- Remove from muffin tins and cool on a wire rack. Store in an air-tight container.
