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Ginger-Nutmeg Streusel Muffins Recipe

Ginger-Nutmeg Streusel Muffins

Welcome to a delightful journey into the world of baked goods with our Ginger-Nutmeg Streusel Muffins. These muffins are more than just a treat; they are an experience, offering a warm embrace of spices that evokes cozy memories and sweet moments.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.5 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
For the Streusel Topping
  • 0.5 cup all-purpose flour
  • 0.5 cup brown sugar packed
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.25 cup unsalted butter melted

Equipment

  • Muffin tin (12-cup)
  • Mixing bowls (large and medium)
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring Cups and Spoons
  • Cooling rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease it well.
  2. Step 2: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, and nutmeg.
  3. Step 3: In a separate medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  4. Step 4: Stir in the buttermilk and vanilla extract until just combined.
  5. Step 5: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  6. Step 6: In a medium bowl, combine the flour, brown sugar, ginger, and nutmeg for the streusel topping. Pour in the melted butter and mix until crumbly.
  7. Step 7: Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.
  8. Step 8: Generously sprinkle the streusel topping over each muffin.
  9. Step 9: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Step 10: Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins can be made ahead of time and stored in an airtight container for up to 3 days. They also freeze well for up to 3 months.