Bakery Style Gingerbread Crumble Muffins

I’d be lying if I said I hadn’t always been the biggest fan of gingerbread. Actually, I used to despise it. It kind of tasted like day old tea and soap to me.

Plain gingerbread cookies, or to be fair, gingerbread anything just turned me off no matter how hard I wanted to like it. Slowly I adjusted and started to enjoy making gingerbread houses which made the gingerbread flavor kind of fun to me, if that makes any sense at all. But emphasis on the “kind of”.

Then that evolved into gingerbread lattes. Coffee, contrary to gingerbread, was and still is one of my absolute favorite things on the planet. So how could gingerbread not taste good with it? It was delish.

And so on and so forth, I kept trying gingerbread, and gingerbread flavored things, and slowly but surely I came to like it! Maybe my tastebuds matured, or maybe I matured, or maybe the gingerbread flavor evolved over time. But somewhere, somehow, something changed for me and damn am I glad it did, or these delicious, festive muffins would’ve never seen the light of day!

Bakery Style Gingerbread Crumble Muffins

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Recipe by Lindsey Goldschmidt Difficulty: Easy

Servings

1

servings

Ingredients

• Muffin Ingredients

• 2 Eggs

• 1/4 cup Vegan Butter, melted & cooled

• 1/4 cup Almond Milk

• 1/2 cup Cane Sugar

• 1/4 tsp Vanilla Extract

• 1.5 tsp Gingersnap or Gingerbread Spice (you can typically find this at grocery stores in the spice aisle or make your own with pantry staples!)

• 1/4 tsp Baking Powder

• 1/4 tsp Baking Soda

• 3/4 cup All Purpose Flour

• Crumble Ingredients

• 1/4 cup All Purpose Flour

• 1/2 tsp Cinnamon

• 1 Tbsp Brown Sugar

• 1 Tbsp Cane Sugar

• 2 Tbsp Vegan Butter

Directions

• Preheat oven to 350 degrees and line a muffin tin, set aside.
• In a large bowl, whisk eggs, melted butter, almond milk, vanilla extract & cane sugar.
• In a separate bowl, combine flour, baking powder, baking soda, and gingersnap mix.
• Add dry ingredients to the wet mixture, and mix lightly until combined. Try not to over mix here, as over mixing will make the muffins tough. I know it’s fun to mix away vigorously, but hold back for the sake of your muffins. 🙂
• Next, scoop the muffin batter to the muffin cups. For larger, bakery style muffins, fill the cups all the way up. For standard size muffins, fill each cup 3/4 of the way up.
• Next, measure all crumble ingredients into a bowl and mix roughly with hands to create the crumble. I recommend going for larger crumble pieces here!
• Sprinkle crumble on top of the muffins so each muffin is fully covered with crumble over top.
• Bake muffins for 22-23 minutes.
• Remove muffins from oven and let them cool, then enjoy!

Notes

• before storing the muffins, make sure they are fully cooled in order to keep the the slight crunch in the crumble.

If you made this recipe, I’d love to see it! Let me know in the comments below or tag me on IG at @simply_unbeetable 🙂