Freshly baked gingerbread crumb muffins with a golden brown streusel topping, arranged on parchment paper in warm, cozy lighting. The muffins have a soft, domed top and rustic crumb texture, styled for a holiday breakfast or Christmas morning bake.

Gingerbread Crumb Muffins

ByCassidy

There’s something about gingerbread that instantly feels like Christmas. These Gingerbread Crumb Muffins fill the whole house with warm spices, buttery bakery smells, and that little bit of holiday magic we’re all craving this time of year. They’re soft, tender, and topped with the most irresistible brown sugar crumble, the kind you can’t help but pick at while they cool on the counter. 

Freshly baked gingerbread crumb muffins with a golden brown streusel topping, arranged on parchment paper in warm, cozy lighting. The muffins have a soft, domed top and rustic crumb texture, styled for a holiday breakfast or Christmas morning bake.

If you’re looking for an easy homemade breakfast to serve for Christmas morning, these muffins are the perfect fit. They’re quick to mix, bake beautifully, and stay soft for days. The warm gingerbread flavor makes them feel special without any extra fuss, and the crumb topping gives them that cozy bakery-style finish your family will love. Add the optional vanilla glaze and they’re downright holiday-worthy. 

Helpful Tips & Variations

  • Don’t overmix the batter: Gingerbread muffins stay softest when you mix just until the flour disappears.
  • Make mini muffins: Bake 10–12 minutes for bite-sized Christmas party treats.
  • Add-ins: Add in white chocolate chips, or pecans or walnuts to give these muffins a crunch.

Recipe: Gingerbread Crumb Muffins

Gingerbread Crumb Muffins
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Gingerbread Crumb Muffins

Recipe by CassidyCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servings

12

Muffins
Prep time

15

minutes
Cooking timeminutes
Calories

265

kcal

Soft gingerbread muffins with a buttery brown sugar crumb topping and optional vanilla glaze — perfect for holiday mornings!

Ingredients

  • For the Muffins

  • 1 3/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 tablespoon ground ginger

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon cloves

  • 1/2 cup unsalted butter, melted

  • 1/2 cup brown sugar, packed

  • 1/3 cup molasses

  • 1 large egg

  • 3/4 cup buttermilk

  • 1 teaspoon vanilla paste or extract

  • Crumb Topping

  • 3/4 cup all-purpose flour

  • 1/3 cup brown sugar

  • 1 teaspoon cinnamon

  • Pinch of salt

  • 5 tablespoons unsalted butter, melted

  • Optional Vanilla Glaze

  • 1/2 cup powdered sugar

  • 1–2 tablespoons milk

  • 1/2 teaspoon vanilla extract

Directions

  • Preheat & prepare pan: Preheat oven to 375°F. Line a 12-cup muffin pan with liners or grease well.
  • Make the crumb topping: In a small bowl, combine flour, brown sugar, cinnamon, and salt. Add melted butter and mix until crumbly. Set aside.
  • Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves.
  • Mix wet ingredients: In a separate large bowl, whisk together melted butter, brown sugar, molasses, egg, buttermilk, and vanilla until smooth.
  • Combine: Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix.
  • Fill muffin cups: Divide the batter evenly between the muffin cups (about 3/4 full). Generously sprinkle crumb topping over each muffin.
  • Bake: Bake 16–20 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool & glaze: Let muffins cool 10 minutes in the pan, then move to a rack. If desired, drizzle with vanilla glaze once slightly cooled.

Notes

  • If your crumbs look too wet, add 1–2 tablespoons flour.
  • For big bakery-style muffin tops, rest the batter for 10 minutes before baking.
  • Don’t skip the buttermilk — it creates the perfect tender crumb.

Storage & Freezing Tips

  • Storage: Keep muffins in an airtight container at room temperature for 3 days, or refrigerate up to 1 week.
  • Freezing: Freeze baked muffins (with or without glaze) for up to 2 months. Thaw at room temperature, then warm 10–12 seconds in the microwave to bring back that freshly-baked softness.

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More Holiday Baking Recipes

If you make these gingerbread crumb muffins this Christmas season, I’d love to see your kitchen all warm and cozy with them cooling on the counter! Tag me on Instagram @cassandcrumbb — I adore seeing your holiday baking traditions come to life. These muffins are such a simple joy, and I hope they bring a little extra warmth to your morning.

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