Gingerbread Streusel Raisin Muffins
Fall is upon us so it’s that time to pull out the pumpkin and gingerbread recipes! Gingerbread Streusel Raisin Muffins are fantastic. These delicious muffins include molasses, ginger and cinnamon. The raisins are reconstituted in boiling water so they puff up more when using in the recipe. The streusel topping includes a dose of walnuts which add a wonderful crunchy texture to the muffins. All in all, this recipe is a winner!
Follow Me On Instagram!
Back in June, I made up a batch of these Gingerbread Streusel Raisin Muffins for an Empty Nester’s Potluck. We were having “Breakfast for Dinner,” so I also brought several flavors of my favorite Icelandic yogurt and cooked up some sausage. The yogurt was a novelty, everyone loves sausage, but the muffins were exceptionally well-received.
I made three dozen of these jewels so there were a FEW leftovers. And, of course, John always eats any leftovers. I pack them up in small zip-lock bags and toss them in the freezer. Then he can pull out a package whenever he as a desire for a sweet treat.
I made miniature-sized muffins, although I also give directions for regular-sized muffins below in the recipe card if you don’t have a miniature muffin pan. Just remember the time is a guide. Usually regular sized muffins baked at 400 degrees are done in 17-18 minutes. Miniature muffins baked at 400 degrees are usually done in about 8-9 minutes. It depends on the denseness of the muffin batter and toppings (along with how well calibrated your oven thermostat is.)
If you’re ready for fall baking (or have already been baking), these Gingerbread Streusel Raisin Muffins are sure to be a hit at your house. If you have any leftovers, they’re great snacks to pull out of the freezer for tailgating parties or to go along with your morning coffee. Enjoy.
Gingerbread Streusel Raisin Muffins are fantastic!
These delicious muffins are great for tailgating parties during the fall and holiday season.
Gingerbread Streusel Raisin Muffins are a real delight with your morning coffee!
The old-world flavors of molasses, raisins, ginger, cinnamon and a crunchy walnut topping combine to form one amazing muffin!
Here’s what I did.
I used these ingredients for the muffins, plus hot water.
Place raisins in a small bowl. Pour boiling water over top of raisins and allow to reconstitute the raisins for about 5 minutes; set aside; DO NOT DRAIN!
Place softened butter in a mixing bowl; add molasses.
Beat with an electric mixer until fluffy.
Add an egg.
Beat mixture again with electric mixer.
Add unbleached flour (bleached flour toughens baked goods), granulated sugar, ginger, cinnamon, baking soda and salt.
Stir to combine; mixture will be very thick at this point.
Add the plumped raisins and water used to reconstitute them.
Stir ingredients to combine.
Spray 36 miniature muffin tins with cooking spray. Spoon muffin mixture three-quarters full. Set aside.
I used these ingredients for the streusel topping.
Combine unbleached flour, brown sugar and cinnamon in a mixing bowl.
Stir until ingredients are well combined.
Cut in butter with a pastry blender.
Coarse crumbs will form.
Add walnuts.
Stir walnuts into streusel mixture.
Spread about one-half to one tablespoon streusel topping evenly over top of each miniature muffin.
Bake at 400 degrees for about 8-10 minutes, until a toothpick inserted in center comes out clean.
Allow muffins to cool in pans 5 minutes before removing to wire cooling racks to cool completely.
Gingerbread Streusel Raisin Muffins are great for any holiday breakfast or brunch menu.
If you enjoy Gingerbread, you’ll love these tasty muffins.
These muffins are great for snacks during the daytime too!
Here’s the recipe.
GINGERBREAD STREUSEL RAISIN MUFFINS
(Recipe adapted from Taste of Home, Favorite Brand Name Recipes, 2002, pg. 110)
Gingerbread Streusel Raisin Muffins
Equipment
- 36 miniature muffin tins or one 12-tin regular muffin pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 electric mixer
- 1 nut chopper (if your nuts are not previously chopped)
- measuring cups
- measuring spoons
- 1 small bowl
- 2 wooden spoons
- 2 wire cooling racks
Ingredients
MUFFINS:
- 1 cup raisins
- 1/2 cup boiling water
- 1/3 cup salted butter softened
- 3/4 cup molasses
- 1 large egg
- 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup granulated sugar
- 1 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
STREUSEL TOPPING:
- 1/3 cup unbleached all-purpose flour (bleached flour toughens baked goods)
- 1/4 cup light brown sugar packed
- 1/3 cup walnuts chopped (measure after chopping)
- 3 tbsp. salted butter cold
- 1 tsp. ground cinnamon
Instructions
MUFFINS:
- Preheat oven to 400°. Add egg; beat well.
- Spray bottoms only of 36 miniature muffin pans; set aside.
- Place raisins in a small bowl.
- Pour boiling water over top to cover the raisins.
- Allow raisins to stand and absorb boiling water for 5 minutes. (DO NOT DRAIN).
- In a large mixing bowl, beat butter and molasses until fluffy.
- Stir in flour, granulated sugar, baking soda, salt, cinnamon and ginger.
- Add raisins and water.
- Stir until ingredients are moistened.
- Fill prepared miniature muffin tins ¾ full.
STREUSEL TOPPPING:
- Combine flour, brown sugar and cinnamon in a mixing bowl.
- Cut in butter with a pastry mixture until coarse crumbs appear.
- Stir in walnuts.
- Sprinkle approximately ½ to one tablespoon topping evenly over top of miniature muffins.
- Bake at 400° for 8-10 minutes or until a toothpick inserted in center comes out clean.
- Cool in pans for 5 minutes before removing from pan to wire cooling racks.
- Serve warm if desired.
Notes
Recipe adapted from Taste of Home.
Taste of Home no longer has a search engine that allows you to search recipes by title. Most of the time, you have to weed through thousands of recipes in collections. If any link is to be found, I find direct links through google, not their own website. I could not locate a direct page for this recipe. But it is in the cookbook noted above.© Can’t Stay Out of the Kitchen
Nutrition
Every bite is oh, so delicious.
I love anything Gingerbread, so we thought these muffins were scrumptious indeed!
This recipe makes 36 miniature muffins so it’s a great recipe to bring along to a potluck or if you’re feeding a crowd.
Gingerbread Streusel Raisin Muffins are wonderful sweet treats for breakfast or dinner. Everyone will be drooling over them. 🙂
You may also enjoy these delicious recipes!
