Tender, moist, fluffy Gingerbread Muffins with a generous spiced Crumb Topping! 

Gingerbread Muffins

The season of gingerbread is fast approaching. You’ve potentially experimented with gingerbread cookies, bars—maybe even a good old fashioned gingerbread house. But this winter, give gingerbread muffins a try. This is an awesome recipe for gingerbread muffins with crumb topping, and has long been one of my favorite muffins recipes overall. It doesn’t just come out of my recipe box during holiday season. That simply wouldn’t be enough time to enjoy these moist, crumbly muffins. I make them in the fall, the spring—even the heat of the summer.

Gingerbread muffins are a crowd favorite no matter the season.

And what makes this recipe waaaay better than your standard gingerbread muffin recipe is, of course, the crumble. Take cinnamon, sugar, butter, and a few other ingredients, combine them into large crumbs, and sprinkle them over a sweet, moist muffin batter.

Gingerbread Muffins with Spiced Crumb Topping

It even sounds delicious.

This crumble recipe is easier and more flavorful than many crumble recipes you may tried. By using melted butter instead of cold, hard butter, you eliminate the need for a pastry blender and ensure that the crumble mixture mixes together with relative easy.

Give this yummy muffin recipe a try. Let me know what you think in the comments.

Gingerbread Muffins with Spiced Crumb Topping

Recipe Notes:

Over Blending: Perhaps more than with any other pastry, over blending is a serious concern with muffins. When you’re stirring in the dry ingredients, remember that the batter must remain lumpy. If you mix all the lumps out and create a batter that is absolutely smooth, you risk muffins that have a tough, hockey-puck-like texture. They won’t be tender or crumbly. Let the dry ingredients moisten as you stir, and use your common sense. Create batter, just don’t stir out the lumps.

Baking: Don’t let your batter sit out—bake it right away. Any recipe that uses baking soda or baking powder must be put in the oven as soon as it’s ready, that way your baking soda won’t lose leavening power.

With this recipe, greasing the cups or using a paper liner will work. However, I strongly prefer greasing the cups. Using paper liners has a couple of disadvantages:

  1. It’s more work. Individually placing each paper liner in each cup is simply more work than spraying the whole thing with cooking spray. Plus, you must peel each muffin out of the paper.
  2. More often than not, the muffin bottoms stick to the paper. We all know it’s true.
  3. Using paper liners can sometimes make the muffins soggy, as they hold in heat and steam.

A good nonstick cooking spray is my preference.

Gingerbread Muffins with Spiced Crumb Topping

The question of how full to fill your muffin tin cups is a point of much contention in my business. For this recipe, I recommend filling each cup about 2/3 full. This will yield muffins that have a significant, moist muffin top while not spilling over and becoming unwieldy.

If there isn’t enough batter to fill all of the cups in your muffin tin, fill the extra cups with water. This will help ensure that the oven doesn’t scorch your empty cups.

The muffins are done when a toothpick comes out clean or the tops appear golden brown. Let them cook too long, and your muffins will not only be burned, but hard and crunchy rather than soft and moist.

This recipe recommends letting your muffins cool for 10 minutes in the tin. A crucial tip: don’t let them cool longer than that 10 minutes. When you get towards 12 or 15 minutes of cooling, you risk your muffins becoming soggy and gross. A crisp-on-the-outside, tender-on-the-inside muffins requires some cooling time, but not too much!

Storing:  Let the muffins cool completely before storing them. Just as with any bread-based recipes, if you put them in an air-tight container while still warm, the steam will moisten up the muffins all the way to sogginess.

To freeze the muffins, wrap them in foil or use a freezer bag. Reheat them in the oven by wrapping them in tin foil and baking at 300 degrees for 15-30 minutes.

Gingerbread Muffins with Spiced Crumb Topping

Originally Published on Spend with Pennies