Fresh Milled Gingerbread Muffins with Streusel Topping

Several fresh milled gingerbread muffins on a black cooling rack.

4.67 from 3 votes

Fresh Milled Gingerbread Muffins with Streusel Topping

These delicious fresh milled gingerbread muffins are perfect sweet and spiced with streusel for added decadence! Treat yourself to a healthy, wholesome holiday treat without all of the guilt!

Course Breakfast

Cuisine American

Keyword fresh milled flour, Fresh Milled Flour Recipe, Fresh Milled Muffins, Gingerbread, Gingerbread Muffins, Healthy Muffin Recipe, Muffins, whole grain flour

Prep Time 5

Cook Time 15

Total Time 20

Servings muffins

Calories 356kcal

Author Mary Rose

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.

Notes

For 2 1/2 cups of 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

Store cooled muffins in an airtight container for 2-3 days on the counter.

Freeze these muffins in a freezer safe bag for 2-3 months. Reheat at 300 degrees F for 10-15 minutes or until warmed through.

Nutrition