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.
- 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.