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Gingerbread Streusel Raisin Muffins

Teresa Ambra
Watch your family drool over these scrumptious Gingerbread Streusel Raisin Muffins. This old-world recipe includes molasses, raisins, ginger and cinnamon with a streusel topping that includes walnuts. It's a vintage recipe that never disappoints! Excellent option for fall baking or for a holiday breakfast like Thanksgiving, Christmas or New Year's Day.
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Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 36
Calories 112 kcal

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

NOTE: For regular-sized muffins: Fill 12 regular sized muffin pans ¾ full. Sprinkle with topping. Bake at 400° for 17-18 minutes or until a toothpick inserted in center comes out clean.
 
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

Calories: 112kcalCarbohydrates: 19gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 111mgPotassium: 157mgFiber: 1gSugar: 10gVitamin A: 92IUVitamin C: 0.2mgCalcium: 24mgIron: 1mg
Keyword breakfast, gingerbread, molasses, muffins, raisins, walnuts
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