Gingermuffins Recipes

BEST EVER MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
• Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
• Bake for 25 minutes, or until golden.

APPLE, CARROT, AND GINGER MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
• Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
• Divide batter evenly between 16 prepared muffin cups, filling each to the top.
• Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

APPLE CARROT GINGER MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
• Add the brown sugar, grated carrots, grated apples, buttermilk, oil, and eggs to a large bowl and whisk together to combine.
• Add the flour, baking soda, baking powder, ginger (if using), cinnamon, nutmeg, cloves, and salt to the bowl and combine with a wooden spoon or rubber spatula just until the flour disappears.
• Divide the batter evenly between the prepared muffin cups, filling them each about 2/3 full.
• Bake at 350 degrees Fahrenheit for about 17-18 minutes or until golden brown.

SPICY GINGER MUFFINS

Steps:

• Preheat your oven to 375°F.
• Cream your butter and sugar together then crack those eggs, and beat them into the butter mix.
• Add the molasses.
• Whisk the dry ingredients together.
• Curdle the milk with vinegar, then add to the butter mix, alternating with dry ingredients.
• Grease the pans and pour the batter in.
• Bake for 15-20 minutes, until the tops spring back when touched.

GINGER & LEMON MUFFINS

Steps:

• Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in ginger and lemon zest. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, mix topping ingredients; sprinkle over muffins. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

GINGER MUFFINS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and molasses; mix well. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating just until blended. Fill greased muffin cups half full. , Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

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:

• Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
• In a medium mixing bowl, combine flour, ginger, cinnamon, baking powder, baking soda, and salt. Set aside.
• In a separate large bowl, whisk together oil and brown sugar.
• Whisk in molasses.
• Add egg, and whisk to combine.
• Add buttermilk; whisk until well-combined.
• Add flour mixture, and whisk until just combined.
• Scoop into muffin cups. The cups will be full.
• Sprinkle the tops with coarse sugar, if using.
• Bake for about 20-25 minutes, or until when a toothpick inserted in the middle comes out clean.

CARROT GINGER MUFFINS

Steps:

• Preheat oven to 350° F (177° C).
• Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
• Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
• In a medium bowl, whisk together the flour, oat flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
• In a large bowl, mix the flax mixture, coconut oil, vanilla, applesauce, and freshly grated ginger. Stir in coconut sugar until blended.
• Slowly add the dry mixture to the wet mixture and stir until combined.
• Fold in the carrots and raisins until well incorporated.
• Divide batter into the 12 muffin cups.
• Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.

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:

• 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.

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.

PEAR AND GINGER MUFFINS

Steps:

• Preheat the oven to 400°F. and line a 12 cup muffin pan with paper muffin liners.
• In a large bowl, whisk together the flour, granulated sugar, the ½ cup of brown sugar, baking powder, and ground ginger.
• In a medium bowl, whisk the sour cream, oil, honey, and eggs together and then fold this into the dry ingredients, mixing just until incorporated (don't over-mix).
• Gently stir in the diced pear and then divide the batter evenly among the muffin cups. (I like to use an ice cream scoop to neatly and evenly distribute the batter into the muffin pan.)
• Sprinkle each muffin with ½ teaspoon brown sugar and then bake for 18 to 20 minutes. Remove to a cooling rack. These are best eaten when still a little warm.

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.

FRESH GINGER MUFFINS

Steps:

• Preheat the oven to 375 degrees.
• Grease 16 muffin pans.
• If you have a food processor, process the ginger until it is in tiny pieces. Or, hand chop it into fine pieces. You should have about 1/4 cup. It is better too much ginger than too little.
• Put the ginger and 1/4 cup of the sugar in a small skillet and cook over medium heat until the sugar has melted and the mixture is hot. Do not walk away from the pan - the sugar will melt quite quickly. Remove from the heat and let the mixture cool completely.
• Put the lemon zest and 3 tablespoons sugar in the food processor and process until the peel is in small bits. Or, sprinkle the sugar over the zest and chop by hand. Add the zest and sugar mix to the ginger mixture and set aside.
• In a mixing bowl, beat the butter slightly, then add the remaining 1/2 cup sugar and beat until smooth. Add the eggs and beat well. Add the buttermilk and mix until blended. Add the flour, salt and baking soda and beat until smooth. Add the lemon-ginger mixture and mix well.
• Spoon the batter into the muffin cups so that each cup is about 3/4 full. Bake 15-20 minutes. Serve warm.