Gingerbead Muffins

Method

1. 1

   For the Streusel: In a small bowl, whisk flour, brown sugar, crystallized ginger, cinnamon, and salt until no clumps of brown sugar remain and mixture resembles dry sand. Drizzle in melted butter and, using a fork, stir until mixture is evenly moistened and a variety of crumb sizes form. Set aside.

2. 2

   For the Muffins: Adjust oven rack to middle position and preheat oven to 425°F (220°C). Line a standard 12-cup muffin tray with jumbo paper liners and set aside.

3. 3

   In a large bowl, whisk flour, baking soda, baking powder, ginger, cinnamon, salt, cloves, nutmeg, and black pepper until combined; set aside.

4. 4

   In a medium bowl, whisk buttermilk, brown sugar, molasses, butter, eggs, and vanilla until smooth. Add buttermilk mixture to flour mixture and stir until smooth and just combined.

5. 5

   Evenly divide batter among prepared muffin cups (about a scant 1/3 cup per muffin). Divide streusel evenly over muffins (about 2 tablespoons per muffin).

6. 6

   Bake for 5 minutes, then reduce heat to 350°F (175°C) and continue baking until muffins are domed, golden brown, and a toothpick or cake tester inserted into the center of a muffin comes out with a few moist crumbs, 12 to 15 minutes.

7. 7

   Transfer to a wire rack and let stand in tin for 5 minutes. Carefully remove muffins from tin and allow to cool completely on wire rack, about 20 minutes.

8. 8

   For the Cream Cheese Glaze: While muffins cool, in a medium bowl, stir cream cheese, sugar, and vanilla until smooth. Whisk in 1 tablespoon of milk until smooth. Add remaining milk, 1 teaspoon at a time, as needed, until mixture is easily drizzled with a spoon. Set aside until muffins have cooled completely. Drizzle glaze evenly over fully cooled muffins. Serve or transfer to a storage container.

Nutrition

calories

322 kcal

fatContent

13 g

fiberContent

1 g

sugarContent

26 g

sodiumContent

316 mg

proteinContent

5 g

cholesterolContent

63 mg

carbohydrateContent

47 g

saturatedFatContent

8 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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