Gingerbread Muffins with Spiced Crumble Topping

jump to recipe

This post may contain affiliate links. Please read my disclosure policy.

Soft Fluffy Gingerbread Muffins with a delicious crumb topping.  These muffins are a family favorite and perfect to serve along side coffee or for Christmas brunch!

Soft Fluffy Gingerbread Muffins with a delicious crumb topping. These muffins are a family favorite and perfect to serve along side coffee or for Christmas brunch!

MY LATEST VIDEOS

How to Make Gingerbread Muffins with Spiced Crumble Topping

Pin It
Pin now to save it for later!

This post may contain affiliate links. Please read my disclosure policy.

As winter approaches, so does the “most wonderful time of the year”—gingerbread season!

I love gingerbread cookies, bars, and, yes, gingerbread houses. But my favorite gingerbread concoction by far is this delicious recipe for gingerbread muffins with spiced crumb topping.

This is not just my favorite gingerbread muffin, it’s one of my all-time favorite muffin recipes. I make these crumbly, tender muffins during every season of the year.

Soft Fluffy Gingerbread Muffins with a delicious crumb topping. These muffins are a family favorite and perfect to serve along side coffee or for Christmas brunch!

MY LATEST VIDEOS

The crumble is the key, is what sends these muffins into the “astronomically good” realm. And it’s a super easy crumble recipe, too, because it uses melted butter instead of cold, hard butter. When you use melted butter, you eliminate the need for a pastry blender and can mix up that awesome crumble as easy as you can stir.

Soft Fluffy Gingerbread Muffins with a delicious crumb topping. These muffins are a family favorite and perfect to serve along side coffee or for Christmas brunch!

Recipe Notes:

Mixing: Do not over blend your muffin batter. The batter should remain lumpy. If over mix, your muffins will tough and too dense. You want fluffy and light muffins—not hockey-pucks.

Baking: It’s important to bake the batter right away. Don’t leave it sitting out. Recipes that use baking soda or powder can lose their leavening power if they’re left out too long.

You can use either paper liners or cooking spray for your muffin tin. Either one works. I prefer using cooking spray. I recommend filling each muffin cup about 2/3 full and fill any empty muffin cups with water.  Do not let your muffins cool for longer than 10 minutes in the baking tin or they may get soggy.

Storage:  Make sure you let the muffins cool completely before storing them in an airtight container.

Gingerbread Muffins with Spiced Crumb Topping

Soft Fluffy Gingerbread Muffins with a delicious crumb topping.  These muffins are a family favorite and perfect to serve along side coffee or for Christmas brunch!

Did you make this recipe?

Ingredients:

Muffins:

  • 2 3/4 Cups All-Purpose Flour
  • 2 1/2 Teaspoons Baking Soda
  • 1 Tablespoon plus 1/2 Teaspoon Ginger
  • 1 Teaspoon Cinnamon
  • 1/8 Teaspoon Cloves
  • 1/2 Teaspoon Salt
  • 1/2 Cup Unsalted Butter
  • 1/2 Cup Plus 2 Tablespoons Sugar
  • 2 Large Eggs
  • 3/4 Cup Mild Flavor Light Molasses
  • 1 1/3 Cup Cold Water

Crumble Topping:

  • 1 Cup All-Purpose Flour
  • 1/2 Cup Brown Sugar , Firmly Packed
  • 2 Tablespoons Sugar
  • 1 Teaspoon Ginger
  • 1/2 Teaspoon Cinnamon
  • 1/8 Teaspoon Salt
  • 1/2 Cup Unsalted Butter , Melted

Directions:

  1. Preheat oven to 350 degrees. Spray 16 muffin cups, in a standard size muffin tin, with nonstick cooking spray or line with paper liners.

Muffins

  1. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves and salt until combined. Set aside.
  2. In a large mixing bowl, using an electric mixer, beat together butter and sugar until combined. Beat in eggs until combined. Beat in molasses until combined.
  3. Add half of the flour mixture and mix just until most of the flour disappears. Add the remaining flour and mix until most of the flour disappears (don’t overmix) Gradually add the water and beat until blended. Scoop batter into prepared muffin pan.

Topping

  1. In a small mixing bowl, combine the flour, brown sugar, ginger, cinnamon and salt. Add the melted butter and mix with a fork until it clumps and large crumbs form.
  2. Sprinkle muffin tops evenly with crumb mixture, gently pressing it into the batter.
  3. Bake in 25 minutes or until a toothpick comes out clean, about 25 minutes.
  4. Place pans on rack and cool 10 minutes. Remove muffins from pan and place on wire rack and cool completely.

©Kathleen for SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

How about some more delicious fall flavors~

Caramel Apple Sheet Cake

Caramel Apple Sheet Cake

gingerbread-fudge-1-of-1

Gingerbread Fudge

 

Pecan Pie Bars

Pecan Pie Bars

Soft Fluffy Gingerbread Muffins with a delicious crumb topping. These muffins are a family favorite and perfect to serve along side coffee or for Christmas brunch!

Kathleen

Kathleen is a recipe developer, passionate home cook and the author of the blog Gonna Want Seconds. She has been married to her best friend for 32 years and has two great kids, two Bernese Mountain Dogs, a Quarter Horse and a little green parrot. She is obsessed with cookbooks, cowboy boots, red wine and vintage costume jewelry. Kathleen's recipes are all tried and true, tested and tweaked and, most importantly, family and friend approved!

6 comments on “Gingerbread Muffins with Spiced Crumble Topping”

  1. Can I make the gingerbread muffins in mini muffin tins? How would the baking time differ?

  2. Is this fresh ginger or powered ginger?

  3. The recipe for theses muffins on Pinterest is accompanied by a photo of enchiladas. Don’t know if that is on your end or not but it doesn’t make it look like an appealing recipe and that’s a shame because these muffins look amazing

Leave a Reply

Your email address will not be published. Required fields are marked *