They're topped with streusel, sparkling sugar, and icing!

Cinnamon, ginger, nutmeg, and cloves—let's call them the Beatles of holiday baking—make these gingerbread muffins downright irresistible. They star in the actual muffin and in a buttery streusel on top. Since Christmas breakfasts is a once-a-year indulgence, the muffins are drizzled with a thick glaze just like gingerbread cookies. Make them ahead by refrigerating the batter and streusel separately, then topping and baking the next day. They will smell amazing in the oven as you relax by the tree on Christmas morning.  Silver Paper Plates

Can you make muffins ahead?

The batter for these muffins can be made the night before. Go ahead and portion the batter into the cups of the muffin pan, cover with plastic wrap, and refrigerate. Let it come to room temperature as the oven preheats before topping with streusel and baking. Overnight is best here; any longer and they could bake up a bit flat. 

What is the difference between a streusel and a crumble?

The two are really the same! This butter, flour mixture is left in clumps so it will get slightly crispy atop the muffins. Be sure to chill it at least 30 minutes if you aren’t making the muffins ahead. The butter in a cold streusel topping won’t melt as fast so you'll get more texture. 

What can I use instead of buttermilk?

If you don't have buttermilk on hand, try vinegar, lemon juice, or cream of tartar plus milk—any of these combinations work as a buttermilk substitute. Buttermilk is really worth keeping on hand as well for light and fluffy cakes, tender biscuits, dressings, and more.

large egg, at room temperature

half and half, heavy cream, or milk

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