Ginger Spiced Streusel Muffins
dairy-free recipe
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