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Ginger Spiced Streusel Muffins

These Ginger Spiced Streusel Muffins are an absolutely delicious 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.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Calories 384.06 kcal

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
  • 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

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

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.

Nutrition

Calories: 384.06kcalCarbohydrates: 61.83gProtein: 6.39gFat: 14.24gSaturated Fat: 5.46gCholesterol: 44.73mgSodium: 295.1mgFiber: 7.12gSugar: 31.49g
Keyword ginger spice, gingerbread muffin, breakfast muffin, coffee shop muffin, recipe, healthy ginger muffins, spicy gingerbread, cinnamon and ginger muffins, ginger muffins with streusel topping
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