Description
These easy, spiced gingerbread muffins offer a warm, comforting aroma and a delightful, tender flavor, making them a family-friendly treat perfect for any occasion.
Ingredients
- 250 g all-purpose flour (2 cups)
- 1 tsp baking soda (5 g)
- 1 tsp baking powder (5 g)
- 0.5 tsp fine sea salt (3 g)
- 2 tsp ground ginger (4 g)
- 1 tsp ground cinnamon (2 g)
- 0.5 tsp ground cardamom (1 g)
- 0.25 tsp ground cloves (0.5 g)
- 0.25 tsp freshly grated nutmeg (0.5 g)
- 150 g granulated sugar (0.75 cup)
- 100 g light brown sugar (0.5 cup, packed)
- 1 pinch saffron threads (10–12 threads)
- 120 ml unsulfured molasses (0.5 cup)
- 80 ml vegetable oil (0.33 cup)
- 60 g unsweetened applesauce (0.25 cup)
- 180 ml plant-based milk (0.75 cup), such as almond milk
- 1 tsp alcohol-free vanilla extract (5 ml)
- 1 tsp alcohol-free rosewater extract (5 ml), plus more for glaze
- 40 g unsalted butter (3 tbsp), melted (or vegetable shortening)
- 50 g shelled pistachios (0.5 cup), roughly chopped
- 100 g confectioners’ sugar (1 cup)
- 20 g shelled pistachios (2 tbsp), very finely crushed
- 1 tsp dried edible rose petals
Instructions
- Prepare Oven and Saffron: Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease it. In a small bowl, combine saffron threads with 1 tablespoon (15 ml) plant-based milk and let sit for at least 10 minutes to bloom.
- Make Pistachio Streusel: In a medium bowl, combine 60 g (0.5 cup) all-purpose flour, 50 g (0.25 cup) granulated sugar, and 50 g (0.5 cup) roughly chopped pistachios. Add 40 g (3 tbsp) melted unsalted butter (or vegetable shortening) and mix with a fork until crumbly. Set aside.
- Combine Dry Ingredients: In a large bowl, whisk together 190 g (1.5 cups) all-purpose flour, baking soda, baking powder, fine sea salt, ground ginger, cinnamon, cardamom, cloves, and freshly grated nutmeg. Add 100 g (0.5 cup) granulated sugar and 100 g (0.5 cup) light brown sugar, whisking until well combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk together unsulfured molasses, vegetable oil, unsweetened applesauce, 165 ml (0.67 cup) plant-based milk, alcohol-free vanilla extract, 1 tsp alcohol-free rosewater extract, and the bloomed saffron-infused milk mixture until smooth.
- Combine Wet and Dry Batters: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined; do not overmix. The batter should be thick but pourable.
- Fill Muffin Cups and Bake: Divide batter evenly among 12 prepared muffin cups, filling each two-thirds full. Sprinkle Pistachio Streusel generously over each. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool Muffins and Prepare Glaze: Remove muffins from oven, cool in tin for 5 minutes, then transfer to a wire rack to cool completely. For glaze, whisk 100 g (1 cup) confectioners’ sugar with 1-2 tsp alcohol-free rosewater extract and 1-2 tbsp water until drizzly. Once muffins are completely cool, drizzle with glaze, scatter with 20 g (2 tbsp) finely crushed pistachios, and sprinkle with 1 tsp dried edible rose petals.
Notes
Use a large ice cream scoop for quick, uniform filling of your muffin cups. You can also easily prepare the streusel ahead of time and store it in the fridge. Avoid overmixing the batter, as a slightly lumpy batter is better than tough muffins. Fill muffin cups about two-thirds full for beautifully domed tops.
- Prep Time: 35 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (90 g)
- Calories: 346 calories
- Sugar: 39 g
- Sodium: 125 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 7 mg