5.0 from 42 votes
Gingerbread Muffins
These Gingerbread muffins with spiced crumb topping are packed with flavor and so easy to make!
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 18 muffins
Calories: 319 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
Muffins
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground ginger + ½ teaspoon
- 2 teaspoons cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter
- ⅔ cup granulated sugar
- 2 large eggs room temperature
- ¾ cup molasses
- 1 ⅓ cups cold water
Crumble Topping
- 1 cup all-purpose flour
- ½ cup brown sugar firmly packed
- 2 tablespoons granulated sugar
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ½ cup unsalted butter melted
Instructions
- Preheat oven to 425°F. Spray 18 muffin cups (regular size) with nonstick cooking spray or line with paper liners.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt, and cloves until combined. Set aside.
- 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.
- 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.
- For the toppings, in a small mixing bowl, combine the flour, brown & white sugar, ginger, cinnamon, and salt. Add the melted butter and mix with a fork until it clumps and large crumbs form.
- Sprinkle muffin tops evenly with crumb mixture, gently pressing it into the batter.
- Bake for 5 minutes then reduce the temperature to 350°F and cook for another 10-12 minutes or until a toothpick comes out clean.
- Place pans on rack and cool 10 minutes. Remove muffins from pan and place on wire rack and cool completely.
Cup of Yum
Notes
- Store muffins at room temperature in an airtight container for up to 4 days.
- Freeze cooled muffins in a ziptop bag for up to 1 month, defrost at room temperature.
Nutrition Information
Serving
1muffin
Calories
319
(16%)
Carbohydrates
49g
(16%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
51mg
(17%)
Sodium
281mg
(12%)
Potassium
286mg
(8%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
385IU
(8%)
Vitamin C
1mg
(1%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18muffins
Amount Per Serving
Calories 319
% Daily Value*
| Serving | 1muffin | |
| Calories | 319 | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 281mg | 12% |
| Potassium | 286mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.