Gingerbread Muffins

Ingredients:

For the muffins:

• 2 2/3 cups all purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup packed dark brown sugar
• 1 large egg
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup molasses

For the streusel:

• 1/4 cup (1/2 stick) unsalted butter
• 1/2 cup all purpose flour
• 1/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon

For the glaze:

• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 2-4 tablespoons whole milk

Directions:

For the streusel:

1. In a small mixing bowl, add together the sugars, flour and cinnamon. Mix together.
2. Melt the butter and mix into the flour mixture. Set aside.

For the glaze:

1. While the muffins are cooling on step 8, mix together the powdered sugar, vanilla and 2 tablespoons of the milk. Mix in the remaining milk until you get your desired consistency. The glaze should be able to be easily drizzled over the muffins with a spoon.

For the muffins:

1. Preheat oven to 425 F. Line a 12 well muffin pan with liners. Set aside.
2. In a medium mixing bowl, whisk together the flour, baking soda, salt and spices.
3. In a separate medium mixing bowl, add in the egg, sour cream, milk, vanilla and brown sugar. Whisk together. Set aside.
4. Melt the butter and mix in the molasses. Whisk in the butter mixture to the wet mixture.
5. Add the wet mixture into the dry. Whisk together until just incorporated and be sure not to over-mix. The batter will still be slightly lumpy.
6. Fill the muffin wells about 3/4 of the way full. Add 1-1/2 tablespoons of the prepared streusel to the tops of each muffin.
7. Bake for 5 minutes. Reduce the oven temperature to 350 F, leaving the muffins in the oven. Bake for 14-16 minutes or until a toothpick inserted comes out clean.
8. Let the muffins cool for 5-10 minutes. Drizzle the prepared glaze over the muffins with a spoon and serve.

*Store in an airtight container at room temperature for up to 3 days.

*If you don't want the streusel, you can top the muffins with coarse white sugar right before baking instead. The. bake time will remain the same. Then you can still add the glaze after cooling, if desired.

Makes 12 -14 muffins