How To Make Gingerbread Muffins
Whip up a batch of these seasoned gingerbread muffins for your next bake sale! It comes with a spiced crumble topping for a more tasteful dessert.
Serves:
Ingredients
For Muffins:
- 2¾cupsall-purpose flour
- 2½tspbaking soda
- 1tbspginger,plus ½ tsp
- 1tspcinnamon
- ⅛tspcloves
- ½tspsalt
- ½cupunsalted butter
- ½cupsugar,plus 2 tbsp
- 2large eggs
- ¾cuplight molasses,mild flavor
- 1⅓cupcold water
For Crumble Topping:
- 1cupall-purpose flour
- ½cupbrown sugar,firmly packed
- 2tbspsugar
- 1tspginger
- ½tspcinnamon
- ⅛tspsalt
- ½cupunsalted butter,melted
Instructions
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Preheat the oven to 350 degrees F.
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Spray 16 muffin cups, in a standard size muffin tin, with nonstick cooking spray or line with paper liners.
Muffins:
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In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves and salt until combined. Set aside.
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In a large mixing bowl, using an electric mixer, beat together the butter and sugar until combined.
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Beat in the eggs, mix, then the molasses, until combined.
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Add half of the flour mixture, then mix just until most of the flour disappears.
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Add the remaining flour, then mix until most of the flour disappears.
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Gradually add the water, then beat until blended.
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Scoop the batter into the prepared muffin pan.
Crumble Topping:
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In a small mixing bowl, combine the flour, brown sugar, ginger, cinnamon and salt.
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Add the melted butter, then mix with a fork until it clumps and large crumbs form.
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Sprinkle the muffin tops evenly with the crumb mixture, gently pressing it into the batter.
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Bake for 25 minutes or until a toothpick comes out clean.
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Place the pans on a rack, then cool for 10 minutes.
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Remove muffins from pan, then place them on wire rack and cool completely.
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Serve, and enjoy!
Nutrition
- Calories: 311.61kcal
- Fat: 12.41g
- Saturated Fat: 7.53g
- Trans Fat: 0.47g
- Monounsaturated Fat: 3.24g
- Polyunsaturated Fat: 0.68g
- Carbohydrates: 46.77g
- Fiber: 0.94g
- Sugar: 24.12g
- Protein: 3.96g
- Cholesterol: 53.75mg
- Sodium: 230.46mg
- Calcium: 50.75mg
- Potassium: 284.12mg
- Iron: 2.28mg
- Vitamin A: 107.08µg
- Vitamin C: 0.03mg
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