Gingerbread Smores Muffins Recipes

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 S'MORES MUFFINS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 36 muffin cups.
• Blend molasses, coffee, and eggs together in a bowl until smooth.
• Combine flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt in a medium bowl.
• Beat shortening and sugar in a bowl with an electric mixer until creamy. Add coffee mixture alternately with flour mixture, mixing between each addition, until batter is combined. Stir in vanilla extract. Fold in chocolate chips and marshmallows.
• Fill prepared muffin cups about 3/4 full of batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 10 minutes before serving.

GINGERBREAD MUFFINS

Steps:

• In a large heavy saucepan, combine the sugar, cornstarch and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest until blended. Pour into a large bowl; cover surface with plastic wrap. Cover and refrigerate until serving. , In a large bowl, combine the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. In another bowl, combine the egg, milk, oil and molasses until smooth; stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with lemon curd.

GINGERBREAD MUFFINS

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.

GINGERBREAD MUFFINS

Steps:

• Pre-heat oven to 350 degrees.
• Grease muffin tins or line muffin tin with muffin cups.
• Stir flour cinnamon, ginger, baking powder, baking soda and set aside.
• Beat margrine on medium speed for 30 seconds.
• Add brown sugar, beat until fluffy.
• Add egg beat until well combined.
• In a small bowl combine boiling water and molasses add to brown sugar mix beating until well combined.
• Add flour mixture, beating until combined.
• spoon batter into prepared muffin tins, fill 2/3 full.
• Bake 9 minutes or until wooden pick comes out clean.
• Cool muffins in pan for 5 minutes.

SNAPPY GINGER MUFFINS

Steps:

• In a bowl, beat the oil and sugars. Beat in molasses and egg. Combine the flour, baking soda, cinnamon, ginger and salt; stir into molasses mixture alternately with water. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

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.

TRIPLE-GINGER MUFFINS

Steps:

• Heat the oven to 375 degrees and line a standard muffin tin with paper liners.
• In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.
• In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix! The batter will be slightly lumpy.) Stir in 3/4 cup crystallized ginger, reserving the remaining 3 tablespoons for the topping.
• Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups. Sprinkle the reserved crystallized ginger onto the tops of the muffins, and bake for 20 to 25 minutes, or until a toothpick comes out clean and the muffins spring back when lightly pressed. Cool for 10 minutes in the pan, then carefully transfer muffins to a cooling rack and cool completely.