Molasses Streusel Muffins

These Molasses Streusel Muffins are made with whole wheat flour and no refined sugar, and contain lots of spices which compliment the flavor of the molasses.

Merry Christmas Eve! I’ve got a busy day ahead, but wanted to share one more new recipe before Christmas. 🙂 If you have plans to do something special for tomorrow’s breakfast but haven’t decided what, these muffins are a great option! Their flavor is reminiscent of gingerbread, with lots of molasses, cinnamon, ginger, cloves, and nutmeg. The muffins are lightly and fluffy and are made with whole wheat flour and no refined sugar. I thought they would be particularly nice for Christmas, but I love molasses and would be happy to eat them any time of year. 🙂

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As I often like to do with muffins, I used some Greek yogurt in these to give them a little extra protein.

Don’t let the list of ingredients intimidate you; these only take about 35 minutes to throw together.

Merry Christmas Eve!

Molasses Streusel Muffins

Servings: 24 muffins
Time: 35 minutes
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Ingredients

Muffins:

2 3/4 cups whole wheat flour
3/4 cup Sucanat (whole cane sugar)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 1/4 cups plain Greek yogurt
1/2 cup olive oil
1/2 cup molasses
3 eggs

Sreusel:

1/2 cup whole wheat flour
1/3 cup Sucanat
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground ginger
1/4 cup butter, softened

Directions

Preheat oven to 375 degrees Fahrenheit and lightly grease or line 24 muffin cups.

Muffins: In a large bowl, stir together flour, Sucanat, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In a separate bowl, mix yogurt, olive oi, molasses, and eggs. Add to dry ingredients and stir until well combined. Fill muffin cups 3/4ths full.

Streusel: Stir together flour, Sucanat, and spices. Cut in butter until crumbly. Sprinkle topping evenly over muffins.

Bake for 15-17 minutes or until edges are turning golden. Let cool in pans briefly before removing to cool completely on wire racks.

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~K in the Kitchen