Gingerbread Spice Muffins
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Gingerbread Spice Muffins

These Gingerbread Spice Muffins are full of flavor with a secret shortcut ingredient and a sweet crumb topping. Moist and delicious, they are sure to be a hit over the holidays.
Course Breakfast
Cuisine American
Servings 12
Author Karen Kelly


  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup packed light brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/4 cup molasses
  • 1/3 cup pure maple syrup
  • 2/3 cup Celestial Seasonings Gingerbread Spice tea
  • For Crumb Topping:
  • 1/4 cup all-purpose flour
  • 1/2 cup oats I used quick oats
  • 1/4 cup light brown sugar
  • 1/2 tsp cinnamon
  • pinch of salt
  • 3 tbsp unsalted butter softened


  • Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.
  • Put 2/3 cup water in a mug. Microwave on high for 1 1/2 minutes. Add two Celestial Seasonings Gingerbread Spice tea bags and set aside.
  • Whisk dry ingredients in a large bowl, flour - brown sugar.
  • Take the tea bags and squeeze well into your mug. This gets all the flavor out of them.
  • In another bowl whisk egg, vanilla, molasses, syrup and brewed tea.
  • Stir dry ingredients into wet ingredients just until combined. Do not overmix.
  • Pour batter into muffin cups until 3/4 full. I used an ice cream scoop.
  • In a small bowl mix all the crumb topping ingredients. Use a pastry blender or your fingers to mix. It should resemble a coarse crumb.
  • Sprinkle generously on top of muffins.
  • Bake for 17-19 minutes or until tops are fully set. Do not overbake. You can also check with a toothpick.