Gingerbread Crumb Muffins

Prep 5 Minutes
Total Time 20 Minutes
Servings 12 Muffins


One box Krusteaz Cinnamon Crumb Cake & Muffin Mix

⅔ cup water

¼ cup molasses (not blackstrap)

1 large egg

½ cup crystallized ginger pieces (optional but recommended)

One pouch crumb topping mix (included in the box mix)

3 teaspoons ground ginger

¼ teaspoon ground nutmeg

⅛ teaspoon ground cloves

  1. // Preheat oven to 350 degrees F. Place 12 muffin liners into a standard muffin pan. Set aside.
  2. // In a large bowl, stir together the crumb cake mix, water, molasses, and egg until blended. Batter will be slightly lumpy. Fold in the ginger chips.
  3. // Distribute the muffin batter evenly among the muffin cups, filling about ⅔ full. In a small separate bowl, add in the crumb topping mix, ground ginger, ground nutmeg, and ground cloves and mix until blended. Sprinkle a liberal heaping tablespoon of the cinnamon crumb topping over the tops of the muffins.
  4. // Bake for 20-25 minutes or until a toothpick inserted near the center of the muffin comes out clean. Cool completely before serving.