I know that you typically think of gingerbread for Christmas, but there’s no reason you can’t have it the rest of the year too. I love anything with cinnamon and ginger, so how could you go wrong? I was looking for some sort of muffin to make and I had found a couple of raisin and oatmeal raisin muffins that sounded good. This one has the cinnamon and ginger that I love, plus molasses. I knew that I wanted to give it a try.
I like muffins and quick breads since they usually mix together quickly and don’t dirty too many dishes. This recipe uses a different method that I am used to for muffins, as you mix this batter more like cookie dough. I don’t even use my mixer to make these; just stir everything together with a spatula and whisk. That’s good in this case as I am adjusting to using a new mixer, and I don’t have all the extra bowls for this mixer that I had with my other one.
My kitchen smelled fantastic while these were baking; all those spices coming together. The muffins don’t rise that much, but you still don’t want to fill the muffin cups too full. With the streusel, if the cups are too full the streusel can melt and make a big mess in the oven. These are fine little muffins, yes they would be great in the fall but they are good for breakfast anytime!
Gingerbread Streusel Raisin Muffins
1 cup raisins
½ cup boiling water
1/3 cup butter, room temperature
¾ cup molasses
2 cups flour
1-1/2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/3 cup flour
¼ cup brown sugar, packed
1 teaspoon cinnamon
¼ cup chopped nuts
3 tablespoons butter, melted
Preheat oven to 375 degrees. Spray 12 muffin cups with cooking spray or line with paper liners.
In small bowl, combine the raisins and boiling water; allow to sit for 5 minutes. In a large bowl, whisk together the butter and molasses until light. Whisk in the egg, mixing until incorporated. Switch to a spatula and stir in the flour, baking soda, salt, ginger, and cinnamon. The batter will be thick. Stir in the raisins and water and stir to combine.
Scoop the batter into the prepared muffin cups, filling about ¾ full.
Make the streusel: in a small bowl, combine the flour, brown sugar, cinnamon and nuts. Add the melted butter and stir until the mixture is crumbly. Top each muffin with streusel.
Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Recipe from The Brand Name Book of Baking