Can you believe it’s gingerbread time? Already? How is this possible?
Okay, I know you may say it’s turkey time but it’s never too early to start planning for Christmas. And since when did gingerbread become a “holidays only” treat? It’s delicious enough to eat all fall and winter long, so why wait?
These Gingerbread Spice Muffins are full of holiday goodness. They are sweet and spicy with a rich crumb topping. The muffin itself isn’t super sweet so you can indulge in the buttery, sugar filled topping just this once. They are a hearty breakfast/sweet treat all rolled into one.
I use a secret ingredient that adds so much spicy goodness and keeps them moist – gingerbread spice tea. This particular tea is full of cinnamon, chicory, and ginger and it really makes these Gingerbread Spice Muffins flavorful and moist. That’s the magic of tea!
These muffins couldn’t be easier. You have to mix the wet and dry ingredients separately to prevent overmixing. Keeping a close eye on them in the oven will ensure that you don’t overcook them. See my notes for easy gluten free substitutions.
