Spiced Gingerbread Muffins
Delight in these moist and flavorful Gingerbread Muffins topped with a sweet, spiced crumble. Perfect for breakfast, snacks, or dessert, they’re easy to make, fiber-rich, and satisfyingly cozy.
Equipment
- 1 Muffin Pan (18-cup)
- 18 Parchment Muffin Liners
- 1 Medium mixing bowl
- 1 large mixing bowl
- 1 small mixing bowl
- Electric mixer
- Fork
Ingredients
Muffins:
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground ginger
- ½ teaspoon ground ginger
- 2 teaspoons ground 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 ground cinnamon
- ⅛ teaspoon salt
- ½ cup unsalted butter melted
Instructions
- Prepare the Oven and Muffin Pan: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature while you prepare the batter. Lightly grease an 18-cup muffin pan with nonstick cooking spray, or line each cup with parchment muffin liners. This step prevents sticking and ensures your muffins release easily after baking.
- Mix Dry Ingredients for Muffins: In a medium-sized mixing bowl, combine 2 ¾ cups of all-purpose flour, 2 teaspoons of baking soda, 1 ½ tablespoons of ground ginger (1 tablespoon plus ½ teaspoon), 2 teaspoons of cinnamon, ½ teaspoon of ground cloves, and ½ teaspoon of salt. Whisk thoroughly until the spices are evenly distributed throughout the flour. This creates a uniform flavor base for the muffins.
- Cream Butter and Sugar: In a large mixing bowl, add ½ cup of softened unsalted butter and ⅔ cup of granulated sugar. Using an electric mixer on medium speed, beat them together until the mixture becomes light, fluffy, and pale in color. This creaming process incorporates air, giving the muffins a tender texture.
- Incorporate Eggs: Add 2 large room-temperature eggs to the butter-sugar mixture, one at a time, beating well after each addition. This ensures the eggs are fully blended, helping the batter emulsify and hold its structure for soft, moist muffins.
- Blend in Molasses: Pour ¾ cup of molasses into the mixture and beat until completely incorporated. Molasses provides rich flavor, moisture, and a hint of natural sweetness that complements the warm spices beautifully.
- Combine Flour Mixture and Batter: Gradually add half of the prepared dry ingredients into the wet mixture, mixing just until most of the flour disappears. Avoid overmixing at this stage to prevent dense muffins. Add the remaining half of the flour mixture, stirring gently until nearly combined. The batter should be slightly thick but still pourable.
- Add Water Gradually: Slowly pour 1 ⅓ cups of cold water into the batter, mixing on low speed until fully blended. Adding water gradually ensures the batter maintains a smooth consistency without becoming too thin, resulting in perfectly tender muffins.
- Portion Batter into Muffin Pan: Using a large spoon or ice cream scoop, divide the batter evenly among the 18 prepared muffin cups, filling each about ¾ full. This allows room for the muffins to rise without overflowing, giving them a uniform shape.
- Prepare the Crumb Topping: In a small mixing bowl, combine 1 cup of flour, ½ cup firmly packed brown sugar, 2 tablespoons granulated sugar, 1 teaspoon ground ginger, ½ teaspoon cinnamon, and ⅛ teaspoon salt. Stir briefly to distribute the spices and sugar evenly.
- Add Butter to Crumble Mixture: Pour ½ cup of melted unsalted butter over the flour and sugar mixture. Using a fork, gently mix until large clumps or crumbs form. The topping should be crumbly but slightly moist, ready to create a sweet, crunchy layer on top of each muffin.
- Top Muffins with Crumble: Sprinkle the prepared crumb mixture generously over each muffin, pressing lightly into the batter so it adheres. Ensure each muffin has an even layer of topping for maximum crunch and flavor in every bite.
- Bake Muffins – Initial High Heat: Place the muffin pan in the preheated oven and bake at 425°F (220°C) for 5 minutes. This initial high heat helps the muffins rise quickly, creating a light, airy interior.
- Reduce Oven Temperature and Continue Baking: After 5 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 10–12 minutes. Bake until a toothpick inserted into the center of a muffin comes out clean, indicating the muffins are fully cooked.
- Cool Muffins in Pan: Remove the pan from the oven and allow the muffins to cool for about 10 minutes in the pan. This step helps the muffins firm up slightly, making them easier to remove without breaking.
- Transfer to Wire Rack to Cool Completely: Carefully lift the muffins from the pan and place them on a wire cooling rack. Allow them to cool completely before serving or storing. This ensures the crumb topping remains crisp and the muffins maintain their tender texture.
Notes
- Use room-temperature eggs and softened butter for a smooth, well-emulsified batter that rises evenly.
- Do not overmix the batter once the flour is added; overmixing can lead to dense muffins.
- For a richer flavor, consider using dark molasses or adding a pinch of nutmeg.
- The crumb topping can be prepared ahead and stored in an airtight container until ready to bake.
- Muffins are best enjoyed the same day for maximum freshness, but they can be stored or frozen as needed.
