Gingerbread Spice Muffins

Preheat oven to 350ºF. Line 12 muffin cups with paper liners.

Put the water in a mug. Microwave on high for 1 ½ minutes. Add tea bags and set aside.

Whisk dry ingredients in a large bowl: flour, baking powder salt, and brown sugar.

Take the tea bags and squeeze well into the mug. This gets all the flavor out of them. In a bowl, whisk egg, vanilla, molasses, syrup and brewed tea.

Stir dry ingredients into wet ingredients just until combined. Do not over-mix.

Pour batter into muffin cups until ¾ full. I used an ice cream scoop.

In a small bowl, mix all the crumb topping ingredients. Use a pastry blender or your fingers to mix. It should resemble a coarse crumb. Sprinkle generously on top of muffins.

Bake for 17–19 minutes or until tops are fully set. Do not overbake. You can also check with a toothpick.