Go Back
Ginger-Nutmeg Streusel Muffins Recipe

Ginger-Nutmeg Streusel Muffins

Welcome to the delightful world of Ginger-Nutmeg Streusel Muffins, where warmth meets flavor in every bite! These muffins are a perfect blend of spices that evoke the cozy feeling of autumn, making them an ideal treat for any season.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
For the Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar packed
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 cup unsalted butter melted

Equipment

  • Muffin tin (12-cup)
  • Mixing bowls (large and medium)
  • Whisk
  • Spatula
  • Measuring Cups and Spoons
  • Cooling Rack

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
  2. Step 2: In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, ground ginger, and ground nutmeg.
  3. Step 3: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. Step 4: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
  5. Step 5: In a small bowl, mix the streusel topping ingredients together until it resembles coarse crumbs.
  6. Step 6: Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the streusel topping generously over each muffin.
  7. Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months.