Ingredients: |
Ingredients: FOR THE STREUSEL:
1/2 c. all-purpose flour
1/3 c. light brown sugar
3/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
1/2 tsp. kosher salt
1/2 tsp. vanilla extract
4 tbsp. unsalted butter, melted
FOR THE MUFFINS:
3/4 c. buttermilk, at room temperature
1/3 c. molasses
1/2 c. unsalted butter, melted
1/4 c. canola oil
1/2 c. packed light brown sugar
1 large egg, at room temperature
1 1/2 tsp. vanilla extract
2 c. all-purpose flour
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
3/4 tsp. baking soda
1/2 tsp. kosher salt
2 tbsp. turbinado sugar
FOR THE GLAZE:
1 c. powdered sugar
1/8 tsp. kosher salt
1 tsp. vanilla extract
2 tbsp. half and half, heavy cream, or milk
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Directions: |
Directions:For the streusel: Whisk together the flour, sugar, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl. Add the vanilla and melted butter to the flour mixture, stirring until the mixture resembles wet sand. Cover and chill the streusel for at least 30 minutes and up to 1 day ahead.
For the muffins: Preheat the oven to 425°. Whisk together the buttermilk, molasses, melted butter, oil, brown sugar, egg, and vanilla in a medium bowl.
Whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt in a large bowl.
Add the wet ingredients to the dry ingredients, and stir just until combined. Spoon the batter evenly into a standard 12-cup muffin tin lined with paper liners.
To bake immediately: Top the muffin batter evenly with the streusel, then sprinkle evenly with the turbinado sugar. Bake the muffins 5 minutes. Reduce the oven temperature to 350°, and continue baking 14 to 16 minutes or until a wooden pick inserted in the center of a muffin comes out clean with a few moist crumbs attached. Remove the muffins to a wire rack to cool completely, about 30 minutes.
To make ahead: Cover and refrigerate the muffin tin for up to 12 hours. Preheat the oven to 425°. Let the muffins sit at room temperature for 30 minutes. Top the muffin batter evenly with the streusel, then sprinkle evenly with the turbinado sugar. Bake the muffins 5 minutes. Reduce the oven temperature to 350°, and continue baking 16 to 20 minutes or until a wooden pick inserted in the center of a muffin comes out clean with a few moist crumbs attached. Remove the muffins to a wire rack to cool completely, about 30 minutes.
For the glaze, whisk together the powdered sugar, salt, vanilla, and half and half in a medium bowl until smooth. Drizzle the glaze evenly over the cooled muffins. |
This recipe for PIONEER WOMAN GINGERBREAD MUFFINS is from