Strawberry gingerbread streusel muffins

These muffins are so delicious it takes a lot of control not to eat about five of them in a row. Please try not to. Then again, what the hell, if you can't control yourself that's your problem. Go ahead and eat them all. 

Strawberry gingerbread streusel muffins 

1/4 cup dark molasses

1/3 cup dark brown sugar

1/4 cup vegetable oil

1 large egg

1/2 cup strawberry Greek yogurt - has to be Greek yogurt, for the creaminess and thickness

1/2 tsp baking soda

1/2 tsp baking powder

1 Tbs ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp salt

1 1/4 cups all purpose flour

Preheat oven to 350 degrees F and line a muffin tin with baking cups. 

In a large bowl, mix together the molasses, brown sugar, and oil. Beat in the egg and then mix in the yogurt until smooth. Stir in the baking soda (I actually just typed "barking" soda, better get my mind on recipes and not dogs) baking powder, spices, and salt. Mix in the flour until just incorporated. 

Fill your baking cups evenly with the mixture. 

For the streusel topping, mix together 1 Tbs whole oats, 1 Tbs brown sugar, 1 Tbs flour and about 2 Tbs of cold butter. Mix with your fingers until the butter is the size of peas and incorporated through the mixture. Sprinkle just a teeny bit over each of the filled muffin cups. 

Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm with butter or if you want to go crazy, strawberry cream cheese. 

P.S. don't be alarmed if you hear me mention gingerbread a hundred thousand times between now and Christmas, and then randomly after Christmas as well. I'm currently seeking professional help for my addiction. It's call "Pugingercookietherapy" it's not working yet, but I'm holding out hope.