As winter approaches, so does the “most wonderful time of the year”—gingerbread season!

I love gingerbread cookies, bars, and, yes, gingerbread houses. But my favorite gingerbread concoction by far is this delicious recipe for gingerbread muffins with spiced crumb topping.

This is not just my favorite gingerbread muffin, it’s one of my all-time favorite muffin recipes. I make these crumbly, tender muffins during every season of the year.

The crumble is the key, is what sends these muffins into the “astronomically good” realm. And it’s a super easy crumble recipe, too, because it uses melted butter instead of cold, hard butter. When you use melted butter, you eliminate the need for a pastry blender and can mix up that awesome crumble as easy as you can stir.

Recipe Notes:

Mixing: Do not over blend your muffin batter. The batter should remain lumpy. If over mix, your muffins will tough and too dense. You want fluffy and light muffins—not hockey-pucks.

Baking: It’s important to bake the batter right away. Don’t leave it sitting out. Recipes that use baking soda or powder can lose their leavening power if they’re left out too long.

You can use either paper liners or cooking spray for your muffin tin. Either one works. I prefer using cooking spray. I recommend filling each muffin cup about 2/3 full and fill any empty muffin cups with water.  Do not let your muffins cool for longer than 10 minutes in the baking tin or they may get soggy.

Storage:  Make sure you let the muffins cool completely before storing them in an airtight container.

How about some more delicious fall flavors~

Caramel Apple Sheet Cake

Gingerbread Muffins with Spiced Crumb Topping

Nutrition Information

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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