Coffee Cake Gingerbread Muffins with Streusel Topping

Makes 12 muffins

For The Muffins

2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 cup dark brown sugar

1 large egg

1/2 cup milk

1/2 cup molasses

1/4 cup butter, melted

For The Streusel Topping

1/4 cup granulated sugar

1/4 cup brown sugar

3/4 teaspoon cinnamon

1/4 teaspoon ginger

pinch of salt

1/4 cup unsalted butter, melted

3/4 all-purpose flour

For The Glaze

1/2 cup powdered sugar

2 tablespoons maple syrup

Preheat oven to 375 degrees.  Line a muffin pan with liners or grease very well. Start with the streusel topping, combine sugars, cinnamon, ginger and salt in a medium bowl. Add melted butter and whisk to incorporate. Add flour and stir until just combined. Set aside. In a large bowl, combine flour, salt, baking soda, baking powder, cinnamon and ginger.

In a separate bowl, whisk together brown sugar, egg and milk. Slowly add wet ingredients into the dry and stir until barely incorporated. Finally stir in molasses and butter and mix to combine. Don't over mix. It's okay if some lumps remain.

Evenly divide batter between the 6 muffin liners. You will be using the entire batter and fill each muffin tin pretty full. Sprinkle with all of the streusel topping. Put into oven and bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let muffins rest for 2-3 minutes in the pan or until you're able to invert the muffins and transfer them to a cooling rack to cool completely. Meanwhile, whisk together the confectioners' sugar and heavy cream until smooth. Drizzle desired amount over each muffin and enjoy!

Lisa Ghenne,
Nov 13, 2016, 11:14 AM