We ended up doing brunch for Christmas Day this year instead of the usual Prime Rib (that was Christmas Eve). Of all the things we made, I think these muffins were the absolute best. They were great for breakfast as leftovers, and also as dessert! This was a Pioneer Woman recipe, and the only thing I changed was to use 1:1 gluten free flour. I did skip the glazel, because I didn’t think it needed it, but if you would like an extra pop of sweet, there’s your ticket! Make sure the ingredients are room temperature for this one.

Muffins:

• 3/4 cup buttermilk, at room temperature
• 1/3 cup molasses
• 1/2 cup unsalted butter, melted
• 1/4 cup canola oil
• 1/2 cup packed light brown sugar
• 1 large egg, at room temperature
• 1 1/2 tsp. vanilla extract 
• 2 cups all-purpose flour 
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 3/4 tsp. baking soda
• 1/2 tsp. kosher salt
• 2 Tbsp. turbinado sugar

Streusel topping:

• 1/2 cup all-purpose flour
• 1/3 cup light brown sugar
• 3/4 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1/2 tsp. kosher salt
• 1/2 tsp. vanilla extract
• 4 Tbsp. unsalted butter, melted

Glaze:

• 1 cup powdered sugar
• 1/8 tsp. kosher salt
• 1 tsp. vanilla extract
• 2 Tbsp. half-and-half, heavy cream, or milk

For the streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Add the vanilla and melted butter to the flour mixture, stirring until the mixture resembles wet sand. Cover and chill the streusel for at least 30 minutes and up to 1 day ahead.

For the muffins: Preheat the oven to 425°F. In a medium bowl, whisk together the buttermilk, molasses, melted butter, oil, brown sugar, egg, and vanilla. Whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt in a large bowl. Add the wet ingredients to the dry ingredients, and stir just until combined. Spoon the batter evenly into a standard 12-cup muffin tin lined with paper liners.

To bake immediately: Top the muffin batter evenly with the streusel, then sprinkle evenly with the turbinado sugar. Bake the muffins for 5 minutes. Reduce the oven temperature to 350°F, and continue baking until a wooden pick inserted in the center of a muffin comes out clean with a few moist crumbs attached, 14 to 16 minutes. Remove the muffins to a wire rack to cool completely, about 30 minutes.

For the glaze: In a medium bowl, whisk together the powdered sugar, salt, vanilla, and half-and-half until smooth. Drizzle the glaze evenly over the cooled muffins.

Original Recipe: https://www.thepioneerwoman.com/food-cooking/recipes/a41499570/gingerbread-muffins-recipe/