Appetizer for 16

Gingerbread Crumb Muffins

Name: Gingerbread Crumb Muffins
Total time: 40 min
Yield: 16 servings
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 2 1/2 tsp baking soda; 1 tbsp plus 1/2 teaspoon ground ginger; 1 tsp ground cinnamon; 1/8 tsp ground cloves; 1/2 tsp salt; 1/2 cups 1 stick unsalted butter; 1/2 cups plus 2 tablespoons sugar; 2 large eggs; 3/4 cup mild flavored light molasses; 1 1/3 cups cold water; 1 cup all-purpose flour; 1/2 cup brown sugar; 2 tbsp sugar; 1 tsp ground ginger; 1/2 tsp ground cinnamon; 1/8 tsp salt; 1/2 cups 1 stick unsalted butter

These spiced gingerbread muffins use molasses and cold water, then bake under a buttery cinnamon crumb topping.

$0.24per serving $

40 minstart to table

16servings

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Ingredients

2 3/4 cups all-purpose flour
2 1/2 tsp baking soda
1 tbsp plus 1/2 teaspoon ground ginger
1 tsp ground cinnamon
1/8 tsp ground cloves
1/2 tsp salt
1/2 cups 1 stick unsalted butter
1/2 cups plus 2 tablespoons sugar
2 large eggs
3/4 cup mild flavored light molasses
1 1/3 cups cold water
1 cup all-purpose flour
1/2 cup brown sugar
2 tbsp sugar
1 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp salt
1/2 cups 1 stick unsalted butter

Steps

Heat the oven to 350 F and line 16 muffin cups with paper liners.
Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl.
Beat the butter and sugar, add the eggs and molasses, then mix in the dry ingredients with the cold water.
Stir the crumb flour, brown sugar, sugar, ginger, cinnamon, salt, and butter until coarse crumbs form.
Fill the muffin cups three-quarters full and sprinkle them with the crumb mixture.
Bake for 22 minutes, until the tops spring back and a tester comes out clean.

Main ingredient on sale this week? See what to make with eggs on sale.