• Preheat oven to 350°F/177°C. Line two muffin tins with cupcake liners. Spray the cupcake liners with nonstick baking spray. Set aside.

Prepare the topping

• Place gingerbread cookies in a sealable plastic bag. Use a rolling pin to smash into crumbles. Pour mini chocolate chips into the bag with the crumbled gingerbread cookies and set aside.

How to make the gingerbread muffins

• In a medium-sized mixing bowl, prepare the dry ingredients by whisking together all-purpose flour, baking soda, ginger, cinnamon, and salt. Set aside.
• In the bowl of an electric stand mixer with a paddle attachment or a large mixing bowl using an electric hand mixer with beaters attached, cream the butter and sugar, on medium speed until they are light and fluffy, about 3 minutes.
• To the butter mixture, add the eggs, one at a time, beating each one into the butter mixture until combined.
• To the mixture, mix in the molasses, beating until combined. Use a rubber spatula to scrape down the sides of the mixing bowl to ensure all batter is well mixed.
• Put the mixer on low speed and add half of the dry ingredients. Mix until just blended. Scrape down the sides of the bowl.
• Add the remaining flour mixture. Mix until incorporated.
• Reduce the mixer speed to low. Pour in the cup of cold water. Beat on low until the batter is smooth.
• Fill the prepared muffin tins until ¾’s full. (Each muffin tin should be filled equally.
• Sprinkle ¼ to ½ cup of the topping mixture and chocolate gingerbread crumble on top of each muffin.
• Press the topping down on top of the muffin.
• Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
• When done, remove from the oven. Let the muffins cool in the pan for 10 minutes. Move to a cooling rack placed over a cookie sheet. Make the Vanilla Glaze and drizzle over the muffins

Vanilla Glaze

• While the muffins are cooling, in a medium size mixing bowl, whisk together confectioners sugar, vanilla paste, and milk until well combined.
• Use a spoon to drizzle the glaze over the topping.
• Set aside until ready to be served.