A great holiday baking recipe - Bakery Style Double Chocolate Chip Gingerbread Crumble Muffins. Quite literally a mouthful. These beautiful jumbo muffins can be enjoyed as a quick breakfast or dessert during the cold winter months, and this batter will make you 12 jumbo muffins or 18-24 smaller ones.
Bakery Style Double Chocolate Chip Gingerbread Crumble Muffins
Prep Time: 15 minutes Cook Time: 21 minutes Yield: 12-13 large muffins, 18-24 smaller muffins
For the Muffin
2 1/2 cups all-purpose flour
1/4 cup white sugar
1/2 cup brown sugar
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 tsp ground nutmeg
1/8 tsp ground allspice
A pinch of black pepper
1/4 - 1/2 tsp salt
1/2 cup molasses (any kind)
1/2 cup milk
1/4 cup butter, melted
1/4 cup vegetable oil
1/2 tsp vanilla extract
1/3 cup each mini white chocolate chips and dark chocolate chips
For the Crumble Topping
1/2 cup flour
1/4 cup oats
1/3 cup brown sugar
6 tbs butter, cold and cubed
1 tsp reserved gingerbread spice mix
Extra sea salt for sprinkling
Preheat the oven to 400 F. In a small bowl, combine the cinnamon, ground ginger, cloves, nutmeg, allspice, black pepper, and salt. This will be the gingerbread spice mix. Set aside one teaspoon for the crumble topping.
In a large bowl, combine the flour, both sugars, baking powder, and gingerbread spice mix. Stir well to combine.
In a separate mixing bowl, combine the molasses, milk, melted butter, vegetable oil, eggs, and vanilla extract. Whisk very well until fully combined.
Stir the molasses mixture into the flour mixture until a smooth batter is formed. If doing in a kitchen mixer, mix on low speed with a paddle attachment for just about 1 minute. Stir in the mini chocolate chips until just combined.
Prepare the crumble topping. Combine all of the ingredients for the crumble in a small mixing bowl, and using your fingers in a 'pinching' motion, mix well until a stiff batter is formed. It takes about 2-3 minutes for the dough to come together. Set aside.
Line a cupcake tray with 12 tulip style muffin liners. Divide the batter equally amongst the muffin liners. If using regular muffin liners, fill each one up to about 3/4 of the way full. These muffins will rise a lot, so I like to use tulip liners as they have higher sides which keeps the batter from spilling out.
Bake at 400 F for 7 minutes, then reduce the heat to 350 F with the muffins still in the oven. Bake an additional 10-14 minutes until the muffins are set. The best way to tell if they are set is by inserting a toothpick in the centre. If it comes out clear, they're ready.