The ultimate Holiday Gingerbread Muffins to enjoy with a cup of coffee or tea. Complete with a Scrumptious Streusel Topping and a Luscious Glaze.
The month of December is all about savoring for me. Really enjoying every minute of every day leading up to Christmas and ultimately welcoming a new year. I like to slow down, reflect, dream, and simply enjoy the moment I find myself in. Instead of cramming in as many things as possible into my day, I’ve been concentrating on doing more things that I love and make me happy and doing them well, instead of running around like crazy and checking things off my to do list.
Peace and Simplicity – I adore you.
I have been trying to take a break in the middle of each day, enjoying a hot cup of tea and sometimes munching on a little treat. Most recently I’ve been loving these muffins. With their coffee cake like texture and gingerbread flavor, I don’t even have to think twice about slowing down for 15 minutes.
These muffins are calling my name and there’s nothing I can do but dive right in.
Also, there needed to be at least 1 gingerbread recipe on my blog this year. Because you guessed it, I am head over heels. I happen to really, really, really like ginger and all the other spices that are common in gingerbread baked goods. Cinnamon, ginger, molasses… can’t you just imagine the smell in your home when these are baking away?! Ugh – I can’t even.
And no coffee cake anything is complete without a thick, crumbly, and buttery streusel topping. Lots and lots of it. Drizzled with a simple glaze. You tell me if life gets any better than this ;).
If you need proof, I’d suggest you whip up a batch ASAP.
One of the most important things I haven’t even mentioned yet. These muffins are JUMBO. Which means your break will be longer and even more delicious. There is such a thing as a jumbo muffin pan (maybe add one to your Christmas list?), but just in case you don’t have one yet, you can of course bake them in a regular pan. Instead of 6 muffins you’ll end up with 8-10 in which case you can just enjoy 2!
Happy December 3rd!
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 cup dark brown sugar
- 1 large egg
- 1/2 cup milk
- 1/2 cup molasses
- 1/4 cup butter, melted
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- pinch of salt
- 1/4 cup unsalted butter, melted
- 3/4 all-purpose flour
- 1/2 cup powdered sugar
- 2 teaspoons heavy cream
- Preheat oven to 375 degrees F. Line a jumbo muffin pan with liners or grease very well.
- 1. Start with the streusel topping, combine sugars, cinnamon, ginger and salt in a medium bowl. Add melted butter and whisk to incorporate. Add flour and stir until just combined. Set aside.
- 2. In a large bowl, combine flour, salt, baking soda, baking powder, cinnamon and ginger.
- 3. In a separate bowl, whisk together brown sugar, egg and milk. Slowly add wet ingredients into the dry and stir until barely incorporated. Finally stir in molasses and butter and mix to combine. Don't over mix. It's okay if some lumps remain.
- 4. Evenly divide batter between the 6 muffin liners. You will be using the entire batter and fill each muffin tin pretty full. Sprinkle with all of the streusel topping. Put into oven and bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let muffins rest for 2-3 minutes in the pan or until you're able to invert the muffins and transfer them to a cooling rack to cool completely.
- 5. Meanwhile, whisk together the confectioners' sugar and heavy cream until smooth. Drizzle desired amount over each muffin and enjoy!
- Muffins will keep up to 3 days stored in an airtight container.