Gingerbread Muffins with Spiced Nut Streusel

Categories: Cupcakes- Muffins

Ingredients

• Spiced Nut Streusel:
• 1/4 cup firmly packed brown sugar
• 1 Tbsp. all-purpose flour
• 3/4 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 1/2 cup chopped lightly toasted pecans
• 1 Tbsp. melted butter
• 2 1/2 cups all-purpose flour
• 1/3 cup chopped crystallized ginger
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 1/4 cup granulated sugar
• 1/4 cup firmly packed dark brown sugar
• 1/2 cup unsweetened applesauce
• 2 large eggs
• 1 cup hot brewed coffee
• 1/3 cup un-sulphured molasses
• 12 paper baking cups
• vegetable cooking spray

Directions

1. Preheat oven to 350 degrees. Prepare Spiced Nut Streusel; Stir together brown sugar, flour, cinnamon and cloves in a small bowl; stir in chopped pecans and melted butter until mixture is crumbly.
2. Process flour and next 5 ingredients in a food processor until ginger is finely ground (about 1 minute).
3. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Beat in applesauce until blended. Add eggs, 1 at a time, beating just until blended after each addition.
4. Combine hot brewed coffee and molasses in a 2-cup glass measuring cup. Add flour mixture to butter mixture alternately with coffee mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
5. Place paper baking cups in a 12-cup muffin pan, and coat cups with cooking spray. Spoon batter into cups, filling almost full. Sprinkle with Spiced Nut Streusel.
6. Bake at 350 degrees for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pan to a wire rack, and cool 10 minutes. Serve warm.

7. makes 1 dozen

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