I love gingerbread. Take gingerbread, put some extra zing to it with freshly grated ginger, deepen the dark flavor with a tablespoon of cocoa, and sprinkle some gingery streusel on the top and wow, what a muffin!
Streusel Gingerbread Muffins
Author: Diane C. Kennedy
Recipe type: Breakfast/Dessert
These gingerbread muffins have an extra kick and a deeper flavor from special ingredients.
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- 1½ teaspoons ground ginger
- 1 tablespoon unsweetened baking cocoa
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 tablespoon freshly grated ginger root
- ½ cup dark molasses
- ½ cup granulated sugar
- ½ cup vegetable oil
- ½ cup boiling water
- 2 large eggs, whisked
- Streusel topping:
- 1 cup granulated or brown sugar
- 2 tablespoons cinnamon
- ½ teaspoon ground ginger
- 2 tablespoons finely minced candied ginger
- 1 cup all-purpose flour
- ½ cup (one stick) butter, softened
- ½ cup all-purpose flour
- 4 tablespoons butter, softened
- Preheat oven to 325F.
- Line or grease 18 muffin cups.
- In a large bowl, sift together flour, baking soda, ground ginger, salt, cinnamon, nutmeg, cloves and cocoa powder.
- In a medium bowl, whisk together molasses, sugar, oil, water, eggs and grated fresh ginger.
- Add molasses mixture to flour mixture until well combined.
- Divide batter evenly among prepared muffin cups (an ice cream scoop really works!), each cup half full.
- In a medium bowl, combine the sugar, cinnamon, ground ginger and flour.
- Cut the butter into small bits and using a pastry blender, forks or your fingers, work the butter into the mixture until it is crumbly and there are no large chunks of butter.
- Stir in minced candied ginger.
- Sprinkle streusel on top of muffins, pressing lightly to firm it up.
- Bake 18 - 24 minutes, or until wooden toothpick inserted in the centers of the muffins comes out cleanly.
- Remove muffins from oven and cool.