Gingerbread Muffins
These Gingerbread muffins with spiced crumb topping are packed with flavor and so easy to make!
Foto: Spend With Pennies — KathleenBahan-bahan
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground ginger (+ ½ teaspoon )
- 2 teaspoons cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter
- ⅔ cup granulated sugar
- 2 large eggs (room temperature)
- ¾ cup molasses
- 1 ⅓ cups cold water
- 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)
Langkah-langkah
Preheat oven to 425°F. Spray 18 muffin cups (regular size) with nonstick cooking spray or line with paper liners.
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt, and cloves until combined. Set aside.
In a large mixing bowl using an electric mixer, beat together butter and sugar until combined. Beat in eggs until combined. Beat in molasses until combined.
Add half of the flour mixture and mix just until most of the flour disappears. Add the remaining flour and mix until most of the flour disappears (don't overmix). Gradually add the water and beat until blended. Scoop batter into prepared muffin pan.
For the toppings, in a small mixing bowl, combine the flour, brown & white sugar, ginger, cinnamon, and salt. Add the melted butter and mix with a fork until it clumps and large crumbs form.
Sprinkle muffin tops evenly with crumb mixture, gently pressing it into the batter.
Bake for 5 minutes then reduce the temperature to 350°F and cook for another 10-12 minutes or until a toothpick comes out clean.
Place pans on rack and cool 10 minutes. Remove muffins from pan and place on wire rack and cool completely.
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