Gingerbread Muffins with Crumble Topping

These Gingerbread Muffins are the perfect cozy treat for the holiday season, featuring a moist, spiced batter and a buttery crumble topping that adds a delightful crunch. The combination of molasses, ginger, and cinnamon gives these muffins a warm and aromatic flavor, making them ideal for breakfast, brunch, or an afternoon snack with a cup of tea or coffee.

Ingredients

Muffins:

• 2 ¾ cups all-purpose flour
• 2 teaspoons baking soda
• 1 tablespoon + ½ teaspoon ground ginger
• 2 teaspoons cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 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

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Instructions

1. Prepare the Oven:
   Preheat your oven to 425°F (220°C). Spray 18 regular-sized muffin cups with nonstick cooking spray or line them with paper liners.
2. Mix Dry Ingredients:
   In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, and cloves until well combined. Set aside.
3. Cream Butter and Sugar:
   In a large mixing bowl, use an electric mixer to beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, mix in the molasses until smooth.
4. Combine Wet and Dry:
   Gradually mix half of the dry ingredients into the butter mixture until just combined. Add the remaining dry ingredients and mix until almost incorporated. Slowly pour in the cold water while mixing on low speed until the batter is smooth. Be careful not to overmix.
5. Prepare the Topping:
   In a small bowl, combine the crumble topping ingredients: flour, brown sugar, granulated sugar, ginger, cinnamon, and salt. Add the melted butter and mix with a fork until large crumbs form.
6. Assemble the Muffins:
   Divide the batter evenly among the prepared muffin cups. Sprinkle the crumble topping generously over each muffin, pressing it lightly into the batter to help it stick.
7. Bake:
   Bake the muffins at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C). Continue baking for 10–12 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool:
   Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

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Tips for Success

• Room Temperature Ingredients:
  Ensure the eggs are at room temperature to help the batter mix evenly and produce light, fluffy muffins.
• Don’t Overmix:
  Overmixing can make the muffins dense. Mix just until the flour is incorporated.
• Cold Water for Moisture:
  Using cold water helps activate the baking soda, giving the muffins a nice rise and soft texture.
• Customize the Crumble:
  Add a pinch of nutmeg or a handful of chopped nuts to the crumble topping for extra flavor and crunch.

Enjoy these spiced muffins warm or store them in an airtight container for up to 3 days. They also freeze beautifully for up to a month!