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Gingerbread Crumb Muffins

Gingerbread muffins with a spiced crumble topping and a lemon glaze!
Servings 16 -18 Muffins
Author Olivia Lam

Ingredients

For the Crumb Topping

  • 3/4 cup All Purpose Flour
  • 1/3 cup Dark Brown Sugar
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Nutmeg
  • 1/2 tsp Kosher Salt
  • 1 stick Cold Unsalted Butter (diced into cubes)

For the Gingerbread Muffins

  • 2 1/2 cups All Purpose Flour
  • 2 1/4 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 1/2 tsp Kosher Salt
  • 1 stick Unsalted Butter (at room temperature)
  • 3/4 cup Dark Brown Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 1 tbsp Lemon Zest
  • 2/3 cup Buttermilk
  • 1/2 cup Molasses

For the Lemon Glaze

  • 1 cup Powdered Sugar
  • 2 tbsp Lemon Juice
  • 1 tbsp Lemon Zest

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 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 Lemon 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. Enjoy!