Spiced muffins with crunchy topping headed for the Easter breakfast table

With a name that contains the word gingerbread, this recipe seems as though it would be relegated to Christmas. But I know what muffins will be on my Easter-morning breakfast table! These Gingerbread Muffins with Spiced-Nut Streusel are wonderful treats that are seasonless. Addition of the applesauce (and I stirred in some shredded apples as well) contribute to the moistness of this melt-in-your-mouth goodie.

The recipe appeared in a magazine article that featured lightened-up versions of old faves. The recipe says that it calls for half the standard amount of sugar and butter and that the applesauce and coffee add moisture without the extra calories. Instead of 1/2 cup applesauce I finely chopped one small apple and put it in a 1/2-cup measure; then I finished filling the cup with the remaining applesauce. Loved the random bits of shredded apple as I bit into my muffin.

These muffins freeze extremely well. The streusel topping is the crowning touch. Hubby was all a-twitter about these. I had to quickly get my plasticware tub filled with the to-keep muffins wrapped and stored in the freezer before he inhaled them all.

Gingerbread Muffins with Spiced-Nut Streusel

2 1/2 cups all-purpose flour

1/3 cup chopped crystallized ginger

3/4 teaspoon baking soda

1/2 teaspoon salt (or salt substitute)

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/4 cup butter, softened

1/4 cup granulated sugar (or sugar substitute)

1/4 cup firmly packed dark brown sugar

1/2 cup unsweetened applesauce

2 large eggs (or 1/2 cup egg substitute)

1 cup hot brewed coffee

1/3 cup unsulphured molasses

12 paper baking cups

vegetable cooking spray

Spiced-Nut Streusel

Spiced-Nut Streusel:

1/4 cup firmly packed dark brown sugar

1 tablespoon all-purpose flour

3/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/2 cup chopped lightly toasted pecans

1 tablespoon butter, melted

Preheat oven to 350 degrees. Prepare Spiced-Nut Streusel by stirring together brown sugar, flour, cinnamon, and cloves in a small bowl; stir in pecans and melted butter until mixture is crumbly. For muffins process flour and next 5 ingredients in a food processor until ginger is finely ground (about 1 minute). In a large bowl beat butter at medium speed with a heavy-duty electric stand mixer until the mixture is creamy. Gradually add sugars; beat until light and fluffy. Beat in applesauce until all is blended. Add eggs, 1 at a time, beating just until blended after each addition. Combine hot brewed coffee and molasses in a 2-cup glass measuring cup. Add flour mixture to butter mixture alternately with coffee mixture. Begin and end with flour mixture. Beat at low speed just until blended after each addition. Place 12 paper baking cups in a 12-cup muffin pan. Coat cups with cooking spray. Spoon batter into cups. Fill almost full. Sprinkle tops with with Spiced-Nut Streusel. Bake at 350 degrees for 18 to 20 minutes or until a wooden pick inserted in center emerges clean. Remove muffins from pan to wire rack and cool 10 minutes; serve warm. Makes 1 dozen. (Source: Southern Living January 2013)

With a name that contains the word gingerbread, this recipe seems as though it would be relegated to Christmas. But I know what muffins will be on my Easter-morning breakfast table! These are wonderful treats that are seasonless. Addition of the applesauce (and I added some shredded apples as well) contribute to the moistness of this melt-in-your-mouth goodie.