Gingerbread Streusel Muffins with Caramel Icing


I have always loved Christmas, but no one told me that it would be so much better as an adult watching your kids open gifts than when you’re little. Twinkling lights, festive tunes playing in the background, tiny shreds of paper and tape infesting every fiber of my carpet….oh wait. Forget that last part. 😉


All of that gift opening can really work up an appetite, and I love a big Christmas morning brunch.


These muffins taste like the holidays to me, and I couldn’t help but add streusel to yet another muffin recipe (Cranberry Orange Muffin, Carrot Cake Muffin. I haven’t heard any complaints yet, but I do admit these have a lot of topping. Feel free to cut that portion in half if you prefer.



The caramel icing really puts the muffins over the top. Despite how they look, they aren’t overly sweet, which is nice at a time of year when cookies and candy abound.


Recipe heavily adapted from Fork Knife Swoon

Gingerbread Streusel Muffins


  • 1/2 cup (1 small/medium) very ripe banana, mashed
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1-1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp fine-grain sea salt
  • 1/4 cup canola or vegetable oil
  • 1/4 cup Greek yogurt
  • 1/3 cup molasses
  • 1/3 cup unsweetened almond milk (or sub dairy milk)
  • 1/3 cup coconut sugar
  • 1/3 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2-1/4 cups all-purpose flour
  • 1 cup all-purpose flour
  • ⅔ cup granulated sugar
  • 1/2 cup unsalted butter-melted
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
    Caramel Icing
  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • 1-1/4 cups confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 2 to 4 tablespoons milk


  • Preheat the oven to 400 degrees F. Spray or line a 12 cup muffin pan and set aside.
  • To make streusel topping in a medium bowl stir together 1 cup all-purpose flour, ⅔ cup granulated sugar, 1 teaspoon cinnamon and ¼ teaspoon salt, add 1 /2 cup melted unsalted butter melted and stir it with a fork until crumbly, set aside.
  • In a large bowl, mash banana with a fork. Add in egg, mix well to combine. Stir in the vanilla, oil, milk, yogurt and molasses, stir until completely combine. Add in the sugars, mix.
  • Add the baking powder, spices, salt and baking soda and stir to combine. Fold in the flour until just mixed. Do not over-mix.
  • Use a cookie scoop to divide the batter evenly between the muffin cups, about 3/4 full. Top each muffin with streusel topping.
  • Bake for 10 minutes at 400 degrees. Turn the oven temperature down to 375 degrees, and bake for an additional 7-9 minutes until a cake tester inserted into the center of the muffins comes out clean. Let cool in the muffin tins for 5 minutes, then transfer to a baking rack to cool completely.
  • For the icing, For frosting, in a microwave safe bowl, melt butter. Add brown sugar; cook for an additional 2 minutes. Remove from microwave cool for 3 minutes. Stir in the confectioners' sugar, vanilla and enough milk to achieve a thick pouring consistency. Drizzle over muffins.
  • Serve warm or at room-temperature.
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