Bakery Style Double Chocolate Chip Gingerbread Crumble Muffins

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

INGREDIENTS

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

• 2 eggs

• 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

DIRECTIONS

1. 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.

2. In a large bowl, combine the flour, both sugars, baking powder, and gingerbread spice mix. Stir well to combine.

3. In a separate mixing bowl, combine the molasses, milk, melted butter, vegetable oil, eggs, and vanilla extract. Whisk very well until fully combined.

4. 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.

5. 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.

6. 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.

7. 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.