Gingerbead Muffins

Ingredients

For 12 servings

• •64 g all-purpose flour (2 1/4 ounces, 1/2 cup)
• •107 g packed light brown sugar (about 3 3/4 ounces, 1/2 cup)
• •36 g finely chopped crystallized ginger (1/4 ounce, 3 tablespoons)
• •1 /2 teaspoon ground cinnamon
• •1 /4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• •4 c. à soupe unsalted butter (2 ounces, 57 g), melted
• •12 jumbo muffin liners
• •256 g all-purpose flour (9 ounces, 2 cups)
• •1 1/8 teaspoons baking soda
• •1 /2 teaspoon baking powder
• •1 c. à café ground ginger
• •1 c. à café ground cinnamon
• •3 /4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• •1 /2 teaspoon baking powder
• •1 /4 teaspoon ground cloves
• •1 /4 teaspoon ground nutmeg
• •1 /8 teaspoon black pepper
• •3 /4 cup (180 ml) whole buttermilk
• •71 g light brown sugar (2 1/2 ounces, 1/3 cup)
• •113 g unsulphured molasses (4 ounces, 1/3 cup)
• •6 c. à soupe unsalted butter (3 ounces, 87 g), melted and cooled
• •2 large eggs
• •2 c. à café vanilla extract
• •57 g (2 ounces) cream cheese, softened
• •28 g unsifted confectioners'sugar (about 1 ounces; 1/4 cup)
• •1 /4 teaspoon vanilla extract
• •1 to 2 tablespoons (15 to 30 ml) whole milk

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.