Let’s talk about this crumb topping.
A mixture of rolled oats, flour, brown sugar, and melted butter – that’s it! It is an incredibly easy way to give your muffins, breads, dessert bars, that extra something sweet and crunchy. The crumb topping is definitely what makes this muffin absolutely wonderful. Feel free to double the recipe like I did…you can never have too much crumb topping…load it up!
I made these for a morning work meeting and they were perfect with a cup of coffee. The ginger and cinnamon give this muffin an extra kick of flavor and also adds that tasty warm feeling which is much-needed on this cold winter day in Illinois.
Now, this is definitely not a “dessert muffin” it really is more of a breakfast muffin – not too sweet and not too dense. It has a really nice balance of flavors for a breakfast treat.
I just love my King Arthur Flour bake mug – isn’t it cute?
A quick note – The recipe called for candied ginger but I was in no mood to go out in this cold weather to get it so I left it out and thought they still came out great. There is also no need to use a muffin liner, but these pink ones are just too cute and I thought oh what the heck.
Have a wonderful day and enjoy!
- ½ cup rolled oats
- ¼ cup packed light-brown sugar
- 2 tablespoons finely chopped candied ginger
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup nonfat buttermilk
- ½ cup unsweetened applesauce
- ¼ cup vegetable oil
- 2 large egg whites, lightly beaten
- Vegetable-oil cooking spray
- In a medium bowl, combine oats, brown sugar, ginger, flour, and melted butter, and stir until thoroughly combined. Set aside.
- Heat the oven to 350 degrees. Coat the muffin tins with cooking spray, and set aside. Combine flour, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt in a large mixing bowl, and stir to combine. Place buttermilk, applesauce, and vegetable oil in a medium bowl, and whisk to combine. Stir into flour mixture until well combined. Fold in egg whites.
- Place 2 heaping tablespoons batter in each muffin tin. Sprinkle with a generous tablespoon of reserved topping; press gently to adhere topping to cake. Bake until a cake tester comes out clean, about 20-25 minutes. Cool in pan for 15 minutes before serving.
Source: Martha Stewart