I read somewhere that if you have streusel on top of something it is considered a breakfast item and not a dessert. Good thing I read that because you might not be able to tell if these are muffins or mini cakes! These are so good! Unfortunately, I overfilled my muffin tins and they exploded all over my oven (perfect timing with Thanksgiving and all…) So I just scooped what was left in the muffin tins out, put it in a ziploc baggie and go and grab a pinch every time I want just a little taste of fall…Hope you have a little better luck than I did! They are moist, uber flavorful and hearty! Yum!
Gingerbread Delight Muffins
- 2 3/4 cups all purpose flour
- 2 1/2 teaspoons baking soda
- 1 tablespoon plus 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup brown sugar
- 2 large eggs
- 3/4 cup mild-flavored light molasses
- 1 1/3 cups cold water
- 1 cup oatmeal
- 1 cup coconut
Streusel
- 1 cup brown sugar
- 1/2 cup butter
- 1/2 cup oats
- 1/2 cup flour
Mix muffin ingredients and pour into greased and floured muffin tins (too sticky to use paper cups), about halfway full. Sprinkle streusel on top. Bake at 375 for 15 – 18 minutes. Delish!
