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.
The Domestic Rebel
Hayley likes to bake… a lot. And she’s fearless in the kitchen. As a completely self-taught baker, she loves easy, no-fuss recipes that taste like you’ve been baking all day but give real people plenty of time outside the kitchen! After all, it’s the thoughtfulness and love of the treat that speaks volumes – not how much time or how many fancy ingredients you’ve used! At just 24, she’s wise beyond her years and knows that using everyday, easily accessible items can still create unique, one-of-a-kind desserts.
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