Gingerbread Spice Muffins
17 ingredients
8 steps
Ingredients
- 2/3 cups Water
- 2 bags (single-serving Tea Bag) Celestial Seasonings Gingerbread Spice Tea
- 2 cups All-purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoons Salt
- 2/3 cups Light Brown Sugar
- 1 whole Egg
- 2 teaspoons Vanilla
- 1/4 cups Molasses
- 1/3 cups Pure Maple Syrup
- FOR THE CRUMB TOPPING:
- 1/4 cups All-purpose Flour
- 1/2 cups Oats
- 1/4 cups Light Brown Sugar
- 1/2 teaspoons Cinnamon
- 1/8 teaspoons Salt
- 3 Tablespoons Unsalted Butter, Softened
Directions
-
1Preheat oven to 350°F. Line 12 muffin cups with paper liners.
-
2Put the water in a mug. Microwave on high for 1 1/2 minutes. Add tea bags and set aside.
-
3Whisk dry ingredients in a large bowl: flour, baking powder salt, and brown sugar.
-
4Take the tea bags and squeeze well into the mug. This gets all the flavor out of them. In a bowl, whisk egg, vanilla, molasses, syrup and brewed tea.
-
5Stir dry ingredients into wet ingredients just until combined. Do not over-mix.
-
6Pour batter into muffin cups until 3/4 full. I used an ice cream scoop.
-
7In a small bowl, mix all the crumb topping ingredients. Use a pastry blender or your fingers to mix. It should resemble a coarse crumb. Sprinkle generously on top of muffins.
-
8Bake for 17-19 minutes or until tops are fully set. Do not overbake. You can also check with a toothpick.
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