Gingerbread Muffins with Cranberry Streusel

November 16, 2014
Author Notes

These muffins are like little bites of holiday cheer, pairing spicy gingerbread with tart cranberries. —CakePants

  • Makes 20 muffins
  • Gingerbread
  • 1/2 cup vegetable oil
  • 6 tablespoons unsweeted applesauce (1/4 cup + 2 tablespoons)
  • 3/4 cup sugar
  • 2 eggs
  • 3/4 cup molasses
  • 1/4 cup honey
  • zest from 1 orange
  • 2 1/4 cups flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup warm water
  • Streusel topping
  • 4 tablespoons butter or margarine, melted
  • 3/4 cup flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups fresh or frozen cranberries, halved
  • 1/2 cup chopped walnuts
In This Recipe
  1. Preheat oven to 350 degrees. Grease cups of 1-2 muffin pans and set aside.
  2. Cut cranberries in half and stir together with 1/3 cup sugar. Set aside.
  3. In a large mixing bowl, mix together oil, applesauce, and sugar. Add in molasses, honey, and orange zest and mix until thoroughly combined.
  4. In a separate bowl, sift together dry ingredients: flour, spices, baking soda, and salt. Add dry ingredients to mixing bowl and mix until smooth. Add water and stir until well mixed.
  5. For streusel topping: in a separate bowl, combine melted butter (or margarine), flour, brown sugar, and salt. Mix until crumbly. Stir in cranberries (along with their sugar) and chopped walnuts.
  6. Portion out cake batter into greased muffin pans, filling cups no more than 3/4 full. Bake for 10 minutes. 8. Remove muffin pans from oven and top each cup with a spoonful of streusel mixture. Return to oven and bake an additional 10-15 minutes, until an inserted toothpick comes out clean. Cool in pans for 10 minutes, then remove and cool on a wire rack.

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