Gingerbread Muffins Recipe 445
GINGERBREAD MUFFINS
Provided by Micah A Leal
Time 30m
Number Of Ingredients 16
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.
BAKERY STYLE GINGERBREAD MUFFINS
This easy recipe for Bakery Style Gingerbread Muffins is filled with the comforting spices of cinnamon, ginger, and cloves! Grab a muffin, and cozy up with your favorite warm drink!
Provided by A Kitchen Addiction
Categories Breakfast
Time 26m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees Fahrenheit. Spray a muffin tin with non-stick cooking spray or line with cupcake liners.
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
- In a separate bowl, whisk together molasses, milk, melted and cooled butter, eggs, and vanilla extract. Add wet ingredients to dry ingredients and stir until just combined.
- Divide batter into 12 muffin cups. Depending on the size of your muffin tin, each cup will be 3/4 full to completely full. Sprinkle with optional coarse sugar.
- Bake for 8 minutes. Leaving muffins in oven, reduce heat to 350. Bake for an additional 8-10 minutes or until toothpick inserted in the center comes out mostly clean. Ovens can vary a lot in temperature, so using a toothpick is the easiest way to tell when the muffins are done.
- Remove to a wire rack to cool. Store in an airtight container.
Nutrition Facts : Calories 226 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 muffin, Sodium 208 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
GINGERBREAD MUFFINS
Steps:
- Preheat oven to 400° F. Line a standard muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, salt, cocoa and spices. Set aside
- In a medium bowl, whisk together melted butter, brown sugar, egg, sour cream, milk and molasses until well combined. Pour wet ingredients over dry ingredients and mix just until combined.
- Use an ice cream scoop to transfer batter to prepared muffin tin. Sprinkle coare sugar on top of muffins if desired. Bake at 400 F for 16 to 18 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow muffins to cool in the pan for a couple minutes before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 muffin, Calories 282 kcal, Carbohydrate 46 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 37 mg, Sodium 214 mg, Fiber 1 g, Sugar 25 g, UnsaturatedFat 3 g
GINGERBREAD MUFFINS
Moist and gingery with a bit of crunch from the demerara sugar sprinkle on top.
Provided by Marie Rayner
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 180*C/350*F. gas mark 4. Line a 12 cup muffin tin with paper liners or grease with non-stick cooking spray.
- Whisk the flour, ginger, cinnamon, baking powder, soda and salt together in a medium bowl. Set aside.
- In another bowl, whisk together the oil and brown sugar. Whisk in the molasses and egg. Make sure they are well combined and then whisk in the buttermilk, again making sure it is well combined.
- Add the flour mixture to the wet ingredients and stir together just to combine.
- Scoop into the prepared muffin cups, dividing it equally amongst them. The cups will be quite full. Sprinkle the tops with the demarara sugar.
- Bake in the preheated oven for 20 to 25 minutes, until well risen, golden brown and a toothpick inserted in the centre comes out clean.
- Tip out onto a wire rack to cool completely. Store any leftovers in an airtight container.
GINGERBREAD MUFFINS
An easy-to-make delightful treat! Irresistible and divine with tea, these gingerbread muffins will fill your kitchen with the smell of the holidays. Passed down to me from my mother-in-law. My husband grew up on these muffins and still loves them!
Provided by Melissa Kosswig
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 149.2 calories, Carbohydrate 26.6 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 210.4 mg, Sugar 13.1 g
LAST-MINUTE GINGERBREAD MUFFINS
The batter can be made ahead of time and kept in the refrigerator for 3 weeks, so this can be done ahead of time. This also makes a great gift during the holiday season!
Provided by breezermom
Categories Quick Breads
Time 30m
Yield 3 dozen, 18 serving(s)
Number Of Ingredients 11
Steps:
- Cream shortening; gradually add sugar, beating until light and fluffy. Stir in molasses. Add eggs, one at a time, beating well after each addition.
- Dissolve soda in buttermilk.
- Combine flour and spices; add to creamed mixture alternately with buttermilk, beating well after each addition.
- Cover and store in refrigerator until ready to bake. Batter can be kept in the refrigerator for 3 weeks.
- To bake, spoon batter into greased muffin pans, filling 2/3rd's full.
- Bake at 350 degrees for 20 minutes.
Nutrition Facts : Calories 322.3, Fat 12.9, SaturatedFat 3.3, Cholesterol 41.9, Sodium 177.7, Carbohydrate 47.4, Fiber 0.8, Sugar 22.3, Protein 4.8
GINGERBREAD MUFFINS
Invite family to the dinner table with the spicy aroma and delicious flavor of sweet muffins.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 250, Carbohydrate 38 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 18 g, TransFat 0 g
RAISIN GINGERBREAD MUFFINS
These muffins are my husband's favorite year-round. He likes them warm and topped with cream cheese and confectioners' sugar. I like them because they're easy to make and they freeze beautifully.
Provided by Taste of Home
Time 30m
Yield About 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and molasses. Combine 2 cups flour, baking soda, ginger, allspice and cinnamon; add to creamed mixture just until moistened. Toss the raisins with the remaining flour; stir into batter., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts :
GINGERBREAD MUFFINS
Make up this batter and keep it in the refrigerator for up to 2 weeks to bake as you need muffins. These are excellent and so easy.
Provided by Marie
Categories Quick Breads
Time 35m
Yield 36 muffins
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl and refrigerate until ready to use.
- Bake in paper lined muffin tins at 350 degrees for 20 to 25 minutes.
- Batter will keep for 2 weeks in refrigerator.
Nutrition Facts : Calories 146.8, Fat 5.7, SaturatedFat 3.4, Cholesterol 29.1, Sodium 161.4, Carbohydrate 22.5, Fiber 0.4, Sugar 11.2, Protein 1.9
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