Always check the labels of the products you use.
Method
- 1
Bake. For the Streusel: in a little bowl, beat flour, brown sugar, crystallized ginger, cinnamon, and salt till no clumps of brown sugar remain plus mixture resembles dry sand. Drizzle in melted butter plus, using a fork, mix till mixture is uniformly moistened and a variety of crumb sizes form. Keep to one side. For the Muffins: Adjust oven rack in order to middle position plus heat oven to 220°C.
- 2
Mix. Line a standard 12-cup muffin tray using jumbo paper liners plus keep to one side. Beat flour, bicarbonate of soda, baking powder, ginger, cinnamon, salt, cloves, nutmeg, plus black pepper till everything is uniformly mixed; keep to one side in a big bowl. Beat buttermilk, brown sugar, molasses, butter, eggs, and vanilla till there are no lumps left in a mid-sized bowl. Add buttermilk mixture to flour mixture and mix till there are no lumps left and just mixed.
- 3
Bake (2). Uniformly share batter among ready muffin cups (around a scant 1/3 cup per muffin). Share streusel uniformly over muffins (around 2 tablespoons per muffin). Bake for 5 minutes, next reduce heat to 175°C and keep baking till muffins are domed, amber brown, plus a toothpick or cake tester inserted in the center of a muffin comes out using a few moist crumbs, 12 to 15 minutes. Move to a rack and leave to stand in tin for 5 minutes.
- 4
Cool. With care take out muffins off tin plus leave till fully cold on rack, around 20 minutes. For this Cream Cheese Glaze: While muffins cool, in one mid-sized bowl, mix cream cheese, sugar, and vanilla till there are no lumps left. Beat in 1 tablespoon of milk till there are no lumps left. Add leftover milk, 1 teaspoon after another, if you need to, till mixture is easily drizzled with a spoon.
- 5
Finish. Keep to one side till muffins have cooled completely. Drizzle glaze uniformly over fully cooled muffins. Serve or move to a storage container.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
27.3 g per serving
54.6 % of the 50 g daily maximum · 109.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for jumbo muffin liners, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 329 kcal |
| Protein | 4.8 g |
| Carbohydrate | 49.3 g |
| of which sugars | 28.5 g |
| of which free sugars | 27.3 g |
| Fat | 12.7 g |
| of which saturates | 7.5 g |
| Fibre | 0.9 g |
| Salt | 0.79 g |
Protein per 100 kcal
1.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
