Gingerbread Muffins with Cinnamon Streusel and Eggnog Glaze
These easy gingerbread muffins are the perfect make-ahead Christmas breakfast!
Servings 11 muffins
Calories 384kcal
Ingredients
STREUSEL
- ⅔ cup plus 2 tablespoons all-purpose flour
- 3 tablespoons dark brown sugar
- 2 ½ tablespoons granulated sugar
- ¼ cup (½ of a stick) salted butter, melted
- ½ teaspoon ground cinnamon
- Pinch of salt
MUFFINS
- ¼ cup packed dark brown sugar
- ½ cup molasses
- ⅓ cup milk, at room temperature
- ⅓ cup vegetable oil
- ¼ cup (4 ounces) sour cream, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
GLAZE
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 tablespoons eggnog (or more as needed)
Instructions
- Preheat oven to 400°F. Prepare a 12-cup muffin tin by lining 11 of the cups with paper cup liners or by greasing with nonstick cooking spray. Set aside.
MAKE THE STREUSEL
- In a medium bowl, use a fork to combine the flour, brown sugar, granulated sugar, melted butter, cinnamon, and salt until crumbly. Set aside.
PREPARE THE MUFFINS
- In a medium bowl, whisk together the brown sugar, molasses, milk, oil, sour cream, egg, and vanilla extract until well blended. In a large bowl, whisk or sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, allspice, cloves, and nutmeg. Add the wet ingredients to the dry ingredients, stirring just until combined. The batter will still be slightly lumpy, which is fine – do not overmix.
BAKE THE MUFFINS
- Scoop the batter into the prepared muffin cups. Sprinkle streusel over the top of each muffin, gently pressing into the top of the muffin so that it sticks.
- Bake for about 15-17 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from the pan and cool on a wire rack.
GLAZE THE MUFFINS
- In a small bowl, whisk together the glaze ingredients until smooth. If the glaze seems too thick, add a small amount of extra eggnog. If the glaze seems too thin, add a little bit more powdered sugar. Drizzle the glaze over the tops of the cooled muffins.
Notes
- Use bourbon vanilla extract to really bring home that eggnog flavor in the glaze! You might also like to include a pinch of nutmeg in the glaze.
- Use full-fat sour cream for a rich, moist muffin.
- Opt for whole milk or at least 2% milk for the best flavor and texture.
- Do not substitute with blackstrap molasses in this recipe. The blackstrap molasses has a different flavor and texture, so it is not an equal substitute.
- Make sure that all of your ingredients are at room temperature so that they blend together smoothly.
- The key to a perfect muffin is just barely mixing the ingredients. You want them to come together, but a few lumps are fine. This way they’ll stay moist and tender!
- To check if the muffins are done, insert a toothpick into the center and make sure it comes out clean. Don’t cook them for too long, or they can dry out.
- Muffin recipe adapted from Betty Crocker.
Nutrition
Serving: 1muffin | Calories: 384kcal | Carbohydrates: 63g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 212mg | Potassium: 340mg | Fiber: 1g | Sugar: 39g | Vitamin A: 203IU | Vitamin C: 0.1mg | Calcium: 84mg | Iron: 2mg