Fresh Milled Gingerbread Muffins with Streusel Topping
These fresh milled gingerbread muffins are warmly spiced, moist, and topped with a sweet streusel prior to baking for even more decadence!
The perfect Fall or Winter treat that is wholesome and delicious!
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Why you’ll love these Fresh Milled Gingerbread Muffins
This is the perfect recipe for the holiday season!
- 100% Fresh Milled Flour Recipe – Made with fresh flour, these muffins are not only incredibly delicious, but also very nutritious!
- Classic Gingerbread flavor in an easy to eat package – These fluffy gingerbread muffins take the decadence of gingerbread in a grab and go muffin form!
- Moist and Tender – This particular muffin recipe is so moist with an almost creamy texture for the feeling of a fancy dessert in every bite.
- Freezer Friendly – This recipe if perfect for make-ahead! Freeze these muffins in freezer safe bags for 2-3 months.
- Perfect Breakfast or Snack – On busy mornings, give everyone this delicious muffin alongside some eggs for a very wholesome breakfast!
- Streusel topping – The streusel topping adds even more sweetness and a bit of a crunch!
Try all of my MUFFIN RECIPES
What makes this muffin recipe special?
An easy recipe that tastes like it took a lot of effort? Yeah! Those are my favorites!
- Fresh Milled Flour vs Store-Bought Flour – Fresh milled flour adds a depth of flavor that you will never get with store bought all-purpose flour. It is nutty and perfect for sweet treats! The nutritional value is also superior to pre-packaged flour!
- Packed with Gingerbread deliciousness! – One of the most delicious combinations, in my opinion, is ginger and molasses! These little treats are packed with this classic combo!
- Streusel – I mean, need I say more?! Streusel makes everything better:)
Ready to try all the Fresh Milled Recipes? CLICK HERE!
Ingredients you need to make these Gingerbread Muffins
These homemade gingerbread muffins are made with wholesome ingredients and are the perfect muffin for a holiday breakfast!
For the muffins
- Fresh Milled Flour – I prefer to use Einkorn for muffins, however you can use soft white, Spelt, or Kamut with great results. **See notes below for gram measurements for each wheat berry** If you don’t have access to fresh milled flour, you can use store bought whole wheat flour.
- Egg
- Milk – You can use whole milk, skim milk, or a dairy free alternative.
- Olive Oil – May substitute with avocado oil, melted butter, or melted coconut oil.
- Molasses – I like to use unsulfured molasses.
- Honey – May use maple syrup as a substitute.
- Ground Ginger
- Nutmeg
- Salt
- Baking Powder – Leaving agent.
- Baking Soda – Leaving agent.
- Vanilla Extract
For the streusel
- Fresh Milled Flour
- Sugar – I use Sucanat, however you can use dark brown sugar, cane sugar, or date sugar.
- Olive Oil or Melted Butter
Full ingredient amounts can be found in the printable recipe card below
Want an easy fresh milled quick bread recipe? CLICK HERE!
Grams measurements for various wheat berries
For the most tender crumb, I suggest using either Einkorn or Soft White Wheat flour.
To make 2 1/2 cups of fresh milled flour, mill:
Einkorn – 240 grams + 48 grams for streusel
Soft White Wheat – 275 grams + 55 grams for streusel
Spelt – 262.5 grams + 52.5 grams for streusel
Kamut/Khorasan – 300 grams + 60 grams for streusel
Hard Wheat – 325 grams + 65 grams for streusel
Tools you’ll need to make this recipe
Grain Mill – I use the NUTRIMILL GRAIN MILL to mill my flour. Use my coupon: rose20 for $20 off!
Kitchen Scale – THIS is my favorite scale.
Muffin Tin – After trying many pans, the USA 12 CUP MUFFIN TIN is the best!
Mixing Bowl – Having one good MIXING BOWL is all you need to bake anything!
Cookie Scoop – To scoop the batter into the muffin tin, I prefer to use COOKIE SCOOPS
Step by Step Instructions for making this Gingerbread Muffin Recipe
PREHEAT THE OVEN TO 400 DEGREES F
Step #1: Mill the wheat berries
Mill the wheat berries on the finest setting of your particular grain mill.
Make the muffin batter
In a large mixing bowl, add the milk, oil, egg, honey, molasses, and vanilla extract.
Mix until well combined.
In the bowl of flour, add the salt, baking powder, baking soda, ginger, and nutmeg.
Pour the dry ingredients into the wet ingredients and mix until just combined.
Make the Streusel
In a medium bowl, add 1/2 cup of fresh milled flour, 1/2 cup sugar, and 5 tablespoons of oil or melted butter. Mix well and sit aside.
Make the Muffins
Prepare a 12 cup muffin tin by spraying with oil or lining with cupcake liners or paper liners.
Scoop the muffin batter into each muffin cup to 2/3 cup full. I prefer to use a cookie scoop for this.
Take care to not overfill the muffin cups.
Bake for 5 minutes.
Add 1-2 tablespoons of the streusel on top of the partially baked batter.
Continue to bake for an additional 10-12 minutes or until a toothpick comes out clean.
Let the muffins sit in the muffin pan for 5 minutes before removing.
Place on a wire rack to cool completely at room temperature before storing.
Storage
Store in an airtight container on the counter for 3-4 days.
Freeze in freezer safe bags for 2-3 months. Reheat at 300 degrees F until warmed through, about 10-15 minutes.
Serving Suggestions
Serve with coffee for a warm, cozy winter breakfast.
Make these for Christmas morning served with eggs for the perfect holiday treat!
Put one or two of these tender muffins in your kiddos lunchbox for a healthy sweet treat after lunch!
Bake these delicious gingerbread streusel muffins and gift them for a thoughtful homemade gift!
Fresh Milled Gingerbread Muffins with Streusel Topping
Equipment
- 12 cup muffin tin
- Grain Mill
Ingredients
For the Muffins
- 2 1/2 cups Fresh Milled Flour **for gram measurements, see recipe notes below for specific wheat berry weights**
- 1 cup Milk 256 grams
- 1 Egg 40 grams
- 1/2 cup Olive Oil 86 grams
- 1/4 cup Molasses 84 grams
- 1/4 cup Honey 68 grams
- 1 tsp Salt 8 grams
- 1 tsp Baking Soda 4 grams
- 1 tsp Baking Powder 5 grams
- 2 tsp Ground Ginger 4 grams
- 1/2 tsp Nutmeg
- 1 tsp Vanilla Extract 3 grams
For the Streusel
- 1/2 cup Fresh Milled Flour **see recipe notes below for grams depending on wheat berry you use**
- 1/2 cup Sugar 75 grams
- 5 tbsp Olive Oil 53 grams
Instructions
- Mill your wheat berries on the finest setting of your grain mill.
- Preheat your oven to 400 degrees F.
- In a large bowl, mix the milk, olive oil, honey, molasses, egg, and vanilla extract together until well combined.
- In a separate bowl, mix the flour, baking soda, salt, baking powder, ginger, and nutmeg together.
- Pour the dry ingredients into the wet ingredients and mix just until well combined.
- To make the streusel: In a medium sized bowl add 1/2 cup flour, 1/2 sugar, and 5 tbsp of olive oil or melted butter and mix until crumbly.
- Prepare a 12 cup muffin tin by spraying with olive oil or lining with paper liners or cupcake liners.
- Fill the muffin cups 2/3 full with the muffin batter using a cookie scoop or measuring cup.
- Bake for 5 minutes.
- Add 1-2 tbsp of the streusel on top of the partially baked batter.
- Continue to bake for 10-12 minutes or until a toothpick comes out clean.
- Cool the muffins on a wire rack completely before storing. See storage tips in the recipe notes below.
I made this with einkorn but I made the streusel topping too wet so it sort of sunk in the muffin! The muffins were still good. I will make this again. 😁
Mary,
I made this muffin recipe today and my husband I really enjoyed it! I added a dash of both nutmeg and cinnamon to the streusel topping and it was delicious. Can’t wait to make these again. Also, my muffin pan may be smaller, but I was able to make 18 muffins from this recipe. Thanks for sharing such a great recipe!