• Prep Time:
  • Cooking Time:
  • Serves: 12

Gingerbread Crumb Muffins

  • Recipe Submitted by on

Category: Cakes, Desserts

 Ingredients List

  • Another great recipe from wailana.com! Enjoy my friends!
  • 1 1/4 cups unbleached white flour
  • 2/3 cup sugar
  • 1/2 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1/8 tsp. salt
  • 1/8 tsp. ground cloves
  • 3 Tbsp. crystallized ginger, finely chopped
  • 1/4 cup chilled butter or nonhydrogenated soy margarine, cut into small pieces
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 Tbsp. egg replacer powder or BiPRO*
  • 3/4 cup low-fat sour cream
  • 2 Tbsp. unsulfured molasses
  • Water in a spray bottle


1. Preheat the oven to 350°F. Combine the first set of ingredients in a medium bowl. Cut in the butter or margarine with a pastry blender until it resembles coarse meal. Set aside 1/2 cup of this mixture for the crumb topping.

2. Add the baking powder, baking soda, and egg replacer to the remaining flour mixture and mix lightly. Add the sour cream and molasses and whisk until well blended. Spoon into a lined or oiled standard 12-cup muffin tray, filling each cup no more than 3/4 full.

3. Spray a few squirts of water onto the reserved topping mixture and stir with a fork. Mix and repeat until the flour forms a nice crumble. Sprinkle a teaspoon of crumble over each muffin. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Makes 1 dozen muffins

*BiPRO is an egg substitute powder made from whey that can sometimes be found in large health food stores. Use egg replacer powder if unavailable.

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