Ingredients
Scale
For the Muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 teaspoon fine salt
- 1 stick unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste (or extract)
- ½ cup buttermilk (or whole milk or yogurt)
For the Streusel:
- 1 stick unsalted butter
- ½ cup brown sugar
- 2 teaspoons cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- Pinch of fine salt
- 1½ cups flour
Instructions
For the Muffins:
- Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners. Spray the liners with nonstick baking spray.
- In a medium bowl, whisk together the flour, baking powder, spices, and salt.
- Using a hand or stand mixer, beat the butter and sugar together until pale yellow and fluffy, about 2 minutes.
- Add the eggs and vanilla and beat until smooth.
- Alternate adding the flour and the buttermilk, starting and ending with flour (so, add flour first, then milk, then flour, and so on).
- Scoop the batter into the prepared muffin pan and then top each muffin with the streusel. Bake for 25-30 minutes or until the muffins are golden around the edges and set in the middles.
- Allow to cool on a wire rack and keep covered at room temperature in an airtight container.
For the Streusel:
- Melt the butter in a small saucepan and then add in the other ingredients.
- Cook over medium-low heat, stirring almost constantly, for about 5 minutes. It is ready when it is very crumbly and the butter has been completely absorbed. Sprinkle the streusel generously over the muffin batter once it is cool enough to handle.