Gingerbread Crumb 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
- // Preheat oven to 350 degrees F. Place 12 muffin liners into a standard muffin pan. Set aside.
- // 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.
- // 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.
- // Bake for 20-25 minutes or until a toothpick inserted near the center of the muffin comes out clean. Cool completely before serving.
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