Ginger Spiced Streusel Muffins
Inspiration for these amazing muffins came from a 2013 Southern Living magazine. I must admit, I am a magazine junky. The enticing photos, the short and cleverly written articles, irresistible recipes and more…what’s not to like? …Okay, all the ever-increasing ads, yes, yes…but after trying a recipe out of a magazine, it would either be left in there, (most likely never to be seen or made again) or in this case, ripped right out and put into my treasured recipe scrap book to forever have! There were a few slight changes I made from the original recipe, (and of course I made with plant-based butter since I’m lactose intolerant.)
These Ginger Spiced Streusel Muffins are absolutely delicious. Yes, I put them in the “breakfast” category, but really, it’s like “dessert for breakfast” and pairs well with your morning coffee or some chai tea! Reminiscent of gingerbread, but with a crunchy nut streusel topping it’s a treat for your taste buds, and also a lovely aroma while cooking in your oven. Some of the ingredients include crystallized ginger, ground cloves, applesauce, toasted pecans, coffee, and molasses. These are a great breakfast indulgence any time of the year!
Let’s begin!
Muffin Ingredients:
2 ½ cups all-purpose flour
1/3 cup crystallized ginger, chopped
¾ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground cloves
½ tsp. salt
¼ cup plant butter, softened (I use Country Crock Plant Butter, with olive oil)
¼ cup granulated sugar
¼ cup dark brown sugar, firmly packed
½ cup cinnamon applesauce
2 large eggs
1 cup hot brewed coffee
1/3 cup molasses
12 paper baking cups
Non-stick cooking spray
Streusel Ingredients:
1/4 cup packed dark brown sugar
1 tbsp all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup pecans, chopped and lightly toasted
1 tbsp melted plant butter
Instructions:
First, line a 12-cup muffin tin with paper baking cups and lightly spray with non-stick cooking spray.
I wanted the full coffee-shop experience, so I found these oven safe baking cups at HomeGoods, but they usually sell a version of these at your grocery store in the bakery isle.
Preheat oven to 350℉ / 175℃. You can go ahead and lightly toast your pecans for the streusel at this point also while the oven preheats.
Stir together all streusel ingredients until crumbly and set aside for later use.
In a food processor, combine flour, ginger, baking soda, salt, cinnamon and cloves, until ginger is finely ground (about 1 minute.)
Beat softened butter at medium speed until creamy.
Add both sugars and beat until well combined.
Add applesauce and beat until blended.
Add eggs, one at a time, beating just until blended after each one.
Combine molasses and hot brewed coffee in a small or medium bowl until molasses is dissolved.
I like to use a medium or strong coffee for a richer taste.
Add flour mixture a little at a time to butter mixture, alternating with coffee mixture, beating at low speed until just blended after each addition.
Carefully spoon or scoop batter into muffin cups and sprinkle with the streusel mixture.
Bake in preheated oven for 20-25 minutes or until toothpick inserted comes out with a few moist crumbs or clean.
Remove muffins from pan and transfer to a wire rack to cool for 5-10 minutes before enjoying.
Don’t forget to enjoy the heavenly scent of these muffins!
An even better when enjoyed with your morning coffee or tea!
Freeze for up to one month, thaw overnight and reheat in microwave for an efficient on-the-go breakfast snack.
Enjoy!
💜Julie
Ginger Spiced Streusel Muffins
Ingredients
Instructions
- Toast pecans lightly in oven (or toaster oven.)
- Stir together all streusel ingredients until crumbly and set aside for later use.
- Preheat oven to 350℉ / 175℃.
- Line a 12 cup muffin tin with paper baking cups and spray lightly.
- In a food processor, combine flour, ginger, baking soda, salt, cinnamon and cloves, until ginger is finely ground (about 1 minute.)
- Beat softened butter at medium speed until creamy.
- Add both sugars and beat until well combined.
- Add applesauce and beat until blended.
- Add eggs, one at a time, beating just until blended after each one.
- Combine molasses and hot brewed coffee in a small or medium bowl until molasses is dissolved.
- Add flour mixture a little at a time to butter mixture, alternating with coffee mixture, beating at low speed until just blended after each addition.
- Carefully spoon or scoop batter into muffin cups and sprinkle with the streusel mixture.
- Bake in preheated oven for 20-25 minutes or until toothpick inserted comes out with a few moist crumbs or clean.
- Remove muffins from pan and transfer to a wire rack to cool for 5-10 minutes before enjoying.
Notes
Note: Freeze for up to one month and when ready to enjoy, let thaw overnight at room temperature or in fridge and reheat in microwave for an efficient on-the-go breakfast snack.
Tip: I like to use medium or strong coffee for a richer burst of flavor.
Nutrition Facts
Calories
384.06Fat (grams)
14.24Sat. Fat (grams)
5.46Carbs (grams)
61.83Fiber (grams)
7.12Net carbs
54.71Sugar (grams)
31.49Protein (grams)
6.39Sodium (milligrams)
295.1Cholesterol (grams)
44.73
