Thoughts on Gingerbread
So what are our thoughts on gingerbread flavored foods? I, personally, love gingerbread flavored baked goods. It has such a unique and deeply spiced flavor, but I understand that’s also why some people don’t like gingerbread. The association with the holidays and the seasonality of it brings a sense of nostalgia and I can’t turn it away! In honor of Christmas, I have these delicious Gingerbread Crumb Muffins to share with you all today! We have a moist gingerbread muffin topped with a spiced crumble and finished with a glaze!
You can whip up this recipe on Christmas day and have a delicious Christmas morning breakfast in no time. These muffins also store very well! If you have any leftovers that you want to save, place them in a resealable plastic bag and store them in the freezer. Whenever you’re in the mood for a muffin, take one out, wrap it in a damp paper towel, and microwave it for about 30-40 seconds!
I hope you all have a fantastic Christmas and make the best out of the rest of this holiday season! Stay safe and I’ll catch you in my next post! Follow me on instagram to keep up to date with my latest posts and my life!
Find more Holiday Recipes Below:
White Chocolate Cranberry Panna Cotta
Gingerbread Crumb Muffins
Ingredients
For the Crumb Topping
- ⅓ cup All Purpose Flour
- 3 tbsp Dark Brown Sugar
- ¼ tsp Ground Cinnamon
- ¼ tsp Ground Ginger
- ⅛ tsp Ground Nutmeg
- ¼ tsp Kosher Salt
- 4 tbsp Cold Unsalted Butter (diced into cubes)
For the Gingerbread Muffins
- 2 ½ cups All Purpose Flour
- 2 ¼ tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- ½ tsp Ground Nutmeg
- ¼ tsp Ground Cloves
- ½ tsp Kosher Salt
- 1 stick Unsalted Butter (at room temperature)
- ¾ cup Dark Brown Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 tbsp Lemon Zest
- ⅔ cup Buttermilk
- ½ cup Molasses
- As Needed Fresh Lemon Zest (for topping)
For the Glaze
- 1 cup Powdered Sugar
- 1½ tbsp Milk
- ½ tbsp Maple Syrup
Instructions
For the Crumb Topping:
- Add the flour, brown sugar, cinnamon, ginger, and nutmeg to bowl. Mix the ingredients together until the ingredients are evenly distributed. Add in the cold diced butter. Use your fingertips to work the butter into the flour until you get pea sized crumbs. Keep the crumb topping in the fridge while you make the muffin batter.
For the Gingerbread Muffins:
- Preheat the oven to 400˚F. Spray a muffin tin with cooking spray and line it with muffin liners. Set it aside for later.
- Add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt to a bowl. Mix the ingredients together with a whisk until combined.
- In a large bowl, add in the butter and brown sugar. Cream the ingredients together until they become light and fluffy. Then mix in the eggs, vanilla extract, and lemon zest. Pour in the molasses and buttermilk and mix until combined.
- Add the flour mix into the bowl of wet ingredients and gently mix until the ingredients are fully combined. Fill the muffin cups 3/4 of the way up with batter. Then sprinkle the reserved crumb topping on top.
- Bake the muffins in the oven for 5 minutes then lower the oven temperature to 350˚F and bake for another 12-13 minutes or until the muffins are fully cooked. Remove the muffins from the oven and allow them to cool for a few minutes before transferring them to a wire rack to cool completely.
For the Glaze:
- Add all of the ingredients to a bowl and mix with a whisk until combined. Drizzle the icing over the tops of the cooled muffins. Grate fresh lemon zest over top the muffins and enjoy!
[…] Gingerbread Crumb Muffins […]