Ingredients
2¾cupsall-purpose flour
2½tspbaking soda
1tbspginger,plus ½ tsp
1tspcinnamon
⅛tspcloves
½tspsalt
½cupunsalted butter
½cupsugar,plus 2 tbsp
2large eggs
¾cuplight molasses,mild flavor
1⅓cupcold water
1cupall-purpose flour
½cupbrown sugar,firmly packed
2tbspsugar
1tspginger
½tspcinnamon
⅛tspsalt
½cupunsalted butter,melted
Preparation
Preheat the oven to 350 degrees F.
Spray 16 muffin cups, in a standard size muffin tin, with nonstick cooking spray or line with paper liners.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves and salt until combined. Set aside.
In a large mixing bowl, using an electric mixer, beat together the butter and sugar until combined.
Beat in the eggs, mix, then the molasses, until combined.
Add half of the flour mixture, then mix just until most of the flour disappears.
Add the remaining flour, then mix until most of the flour disappears.
Gradually add the water, then beat until blended.
Scoop the batter into the prepared muffin pan.
In a small mixing bowl, combine the flour, brown sugar, ginger, cinnamon and salt.
Add the melted butter, then mix with a fork until it clumps and large crumbs form.
Sprinkle the muffin tops evenly with the crumb mixture, gently pressing it into the batter.
Bake for 25 minutes or until a toothpick comes out clean.
Place the pans on a rack, then cool for 10 minutes.
Remove muffins from pan, then place them on wire rack and cool completely.
Serve, and enjoy!
