Easy Peasy Gingerbread Muffins Recipes

GINGERBREAD MUFFINS

Steps:

• Preheat oven to 375°F. Line standard size muffin tin with paper liners.
• Make Muffins: In a bowl, whisk together flour, ginger, cinnamon, baking soda, and salt. In a separate large bowl, whisk together melted butter, brown sugar, molasses, vegetable oil, egg, and hot water until smooth. Add liquid mixture to dry mixture and whisk until no dry pockets of flour remain. Divide batter among 10 of the lined muffin cups, filling each about two-thirds full. Bake until the center of the muffins springs back to the touch and a toothpick inserted comes out clean, about 15 minutes. Allow to cool completely before frosting.
• Make Frosting: Beat together cream cheese and butter until smooth, about 1 minute. Add powdered sugar, vanilla, and cinnamon and mix on low until combined. Increase speed to medium high and beat until lightened and fluffy. Transfer Frosting to a piping bag with a star tip and pipe small swirls in the center of each crater on the top of each muffin.

EASY PEASY GINGERBREAD MUFFINS

Steps:

• Preheat your oven to 220C / 425F / Gas mark 7 and lightly grease a 12 hole muffin pan or use liners.
• In a medium sized bowl add in the flour, baking powder, baking soda, all the spices and salt and give them a little whisk together.
• Pour in the buttermilk, sugar, oil, eggs, molasses and vanilla extract. Give everything a gentle mix together.
• Please be gentle so your muffins remain light and fluffy. Over mixing the batter at this point will give you tough hard muffins.
• Scoop the batter into your muffin pan filling each hole about 2/3rds full. You should have enough batter to fill the 12 holes.
• If using sprinkle the tops of your muffins with a little coarse sugar.
• Pop the pan into your hot oven. After 5 minutes reduce the heat in your oven to 190C / 375F / Gas mark 5 and bake for a further 15 minutes. The initial burst of heat will give them the high domes and the lower heat will bake them through without burning.
• Check your muffins after the remaining 13 minutes to see if they are baked through, insert a skewer and if it comes out clean then they are baked through. If not give them another minute and check again.
• Carefully remove the hot muffins from the pan to a wire rack to fully cool down then enjoy.
• Kept in an airtight tin these muffins will last for 5 days but like a lot of baked goods they are best consumed on the day of baking.
• These muffins will also freeze for 2 months.

GINGERBREAD MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine 1/2 cup sugar, applesauce, molasses, vegetable oil, and egg in a medium bowl; beat with an electric mixer until combined.
• Stir together flour, baking soda, cinnamon, salt, cloves, ginger, and nutmeg in a separate bowl. Add flour mixture to applesauce mixture, stirring until combined. Add water; mix until well combined. Pour batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle lightly with remaining sugar.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

GINGERBREAD MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening, or place paper baking cup in each muffin cup.
• In large bowl, beat brown sugar, molasses, milk, oil and egg with spoon. Stir in remaining ingredients except decorator sugar crystals and melted baking chips just until flour is moistened. Divide batter evenly among muffin cups. Sprinkle with sugar crystals.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Cool completely, about 30 minutes. Drizzle with melted baking chips.

GINGERBREAD MUFFINS

Steps:

• Heat oven to 400 F.
• Grease bottoms only of 12 medium muffin cups, 2 1/2 × 1 1/4 inches, or place paper baking cup in each muffin cup.
• Beat brown sugar, molasses, milk, oil and egg in large bowl, using spoon.
• Stir in remaining ingredients just until flour is moistened.
• Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
• Immediately remove from pan to wire rack.
• Serve warm if desired.

GINGERBREAD BOYS

Steps:

• Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange peel and dark corn syrup. Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined. Chill dough for at least 2 hours, I like to chill overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a lightly floured surface, roll dough out to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until cookies are firm and lightly toasted on the edges.

ULTIMATE EASY GINGERBREAD

Steps:

• Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.
• Mix together the bicarb, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. The dough will be soft at this point, but it'll firm up in the fridge.
• Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.
• Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter. We used 9cm stars, but you can choose any shape. We also made some with smaller stars cut out of the centre to thread ribbon through and hang from a Christmas tree.
• Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). Leave to cool completely on the baking sheet.
• Meanwhile, mix the icing sugar with 1-2 tbsp water - you want to create a consistency that's thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle. Find out how to make a piping bag.