Pams Original Sour Cream Gingerbread Muffins Recipes

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GINGERBREAD BRAN MUFFINS



Gingerbread Bran Muffins image

These muffins start with a hefty cup of toasted bran, along with whole wheat flour for more bran and super-healthy wheat germ. And they're extra tasty with plenty of cozy spices, fragrant fresh ginger and rich, sweet molasses. There's a lot going on in these little muffins! To amp up the flavor even more, try adding orange zest, cranberries or nuts.

Provided by Samantha Seneviratne

Categories     dessert

Time 50m

Yield 12 muffins

Number Of Ingredients 14

1 cup wheat bran
1/2 cup graham or whole wheat flour
3/4 cup all-purpose flour
2 3/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
1/2 cup molasses
1/2 cup vegetable oil
1/2 cup packed dark brown sugar
2 large eggs
3/4 cup buttermilk
1/4 cup raisins
3 tablespoons minced fresh ginger

Steps:

  • Preheat the oven to 350 degrees F and line a standard 12-cup muffin tin with paper liners. Spread the wheat bran evenly on a rimmed baking sheet and bake until fragrant and toasted, about 8 minutes. Remove the bran from the oven and increase the heat to 450 degrees.
  • In a medium bowl, whisk together the toasted bran, graham flour, all-purpose flour, baking powder, cinnamon, salt and cloves. In a large bowl, whisk together the molasses, vegetable oil, dark brown sugar and eggs. Stir in the buttermilk, raisins and ginger.
  • Gently stir the dry ingredients into the wet ingredients, just until everything is evenly moistened. Don't overdo it.
  • Divide the batter evenly among the prepared cups. Transfer to the oven and immediately reduce the temperature to 350 degrees F. Bake until the tops are nice and puffed and a toothpick inserted into the center comes out with moist crumbs attached, 22 to 25 minutes. Transfer the muffins to a rack to cool completely.

GINGERBREAD MUFFINS



Gingerbread Muffins image

Provided by Micah A Leal

Time 30m

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted
3/4 cup dark brown sugar
1/3 cup molasses
2 tablesoons vegetable oil
1 large egg
2 tablespoons hot water
2 ounces cream cheese, softened
2 tablespons butter, softened
1 cup powdered sugar
1/4 teaspoon vanilla
1 Pinch cinnamon

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.

SOUR CREAM COFFEE CAKE MUFFINS



Sour Cream Coffee Cake Muffins image

These muffins are like a wee, portable coffee cake. Moist and tasty!

Provided by movita beaucoup

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 12

¼ cup brown sugar
¼ cup finely chopped walnuts
½ teaspoon ground cinnamon
½ cup unsalted butter, softened
½ cup white sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease or line a 12-cup muffin tin with paper liners.
  • Combine brown sugar, walnuts, and cinnamon in a bowl for the filling/topping.
  • Beat butter, sugar, and eggs together in a large bowl with an electric mixer on medium speed until creamy. Add sour cream and vanilla extract and combine well.
  • Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add to the butter mixture and combine well.
  • Spoon 1 tablespoon of batter into each prepared muffin cup. Sprinkle 1 teaspoon of filling mixture in the middle of each muffin and top with 1 tablespoon of batter. Sprinkle remaining walnut mixture on top.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Remove from the pan and cool on a wire rack.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 30.2 g, Cholesterol 59.8 mg, Fat 14.4 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 7.8 g, Sodium 218.6 mg, Sugar 13 g

GIANT GINGERBREAD MUFFINS



Giant Gingerbread Muffins image

Good for you muffins that taste delicious. I use a muffin tin that makes 6 muffins so they will turn out truly giant.

Provided by Chicopee

Categories     Quick Breads

Time 45m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 9

2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup margarine
2 tablespoons brown sugar
1 cup sour cream
1/2 cup molasses
2 eggs
3 cups Raisin Bran cereal

Steps:

  • Preheat oven to 375 degrees.
  • Grease muffin cups and top of pan. (do not use papers).
  • In medium bowl stir together flour, baking powder, baking soda; set aside.
  • In large bowl beat margarine 30 seconds.
  • Add brown sugar and beat until fluffy.
  • Beat in sour cream and molasses until blended.
  • Beat in eggs.
  • Stir flour mixture into creamed mixture until moistened.
  • Fold in cereal.
  • Fill muffin cups even with the top of the pan.
  • Bake at 375 degrees 25 minutes.

Nutrition Facts : Calories 590.6, Fat 26, SaturatedFat 8.4, Cholesterol 87.4, Sodium 701.2, Carbohydrate 83, Fiber 4.8, Sugar 30.1, Protein 10.4

GINGERBREAD MUFFINS



Gingerbread Muffins image

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

½ cup white sugar
¼ cup applesauce
¼ cup molasses
3 tablespoons vegetable oil
1 egg
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup boiling water
1 teaspoon white sugar, or to taste

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

GINGERBREAD SOUR CREAM MUFFINS



Gingerbread Sour Cream Muffins image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 14

2 cups unbleached
1 tablespoons ginger
2 teaspoons baking powder
0.75 teaspoons allspice
0.25 teaspoons baking soda
0.25 teaspoons salt
0.25 cups butter
0.333333333333 cups milk
1 units eggs
8 ounces sour cream
0.25 cups brown sugar
0.25 cups molasses
2 tablespoons granulated sugar
2 tablespoons crystallized ginger

Steps:

  • 1. Grease bottoms of twelve 2 1/2-inch muffin cups; set aside.
  • 2. In a medium bowl, combine flour, fresh or ground ginger, baking powder, allspice or cinnamon, baking soda and salt. Cut in butter until mixture resembles coarse crumbs.
  • 3. In another medium bowl, stir together milk, egg, sour cream, brown sugar and molasses. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be a little lumpy).
  • 4. Spoon batter into the prepared muffin cups, filling each nearly full. In a small bowl combine granulated sugar and crystallized ginger. Sprinkle over the muffin batter.
  • 5. Bake in a 400°F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted near the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GINGERBREAD MADE WITH SOUR CREAM



Gingerbread Made With Sour Cream image

Make and share this Gingerbread Made With Sour Cream recipe from Food.com.

Provided by Elly in Canada

Categories     Quick Breads

Time 1h10m

Yield 1 9, 9 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter, room temperature
1 cup sugar
3/4 cup molasses
1 teaspoon finely grated lemon zest
2 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1/4 cup sour cream
3/4 cup boiling water

Steps:

  • Preheat oven to 350°F (180 C).
  • Grease and flour a 9-inch square pan.
  • Beat butter and sugar until creamy.
  • Beat in molasses, lemon zest, then beat in eggs 1 at a time.
  • Sift in flour, baking soda, cinnamon, ginger, cloves and salt, stirring until blended. Stir in sour cream, then boiling water.
  • Scrape batter into prepared pan and bake for 40 -45 minutes, until a tester inserted in the centre of the cake comes out clean.
  • Cool cake for 20 minutes, before turning out on a cooling rack to cool completely.
  • Then enjoy with some sweetened cream or a nice lemon sauce.

Nutrition Facts : Calories 390.8, Fat 13, SaturatedFat 7.7, Cholesterol 76.9, Sodium 440.9, Carbohydrate 65.2, Fiber 1, Sugar 38, Protein 4.6

RAISIN GINGERBREAD MUFFINS



Raisin Gingerbread Muffins image

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

1/2 cup butter, softened
1/2 cup sugar
2 eggs
1/2 cup sour cream
1/2 cup molasses
2 cups plus 1 tablespoon all-purpose flour, divided
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/2 cup golden raisins

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 :

NUTMEG SOUR CREAM MUFFINS



Nutmeg Sour Cream Muffins image

In Pine Island, Minnesota, Pat Walter stirs up these moist, fluffy muffins as a speedy accompaniment to a salad lunch. A sprinkling of sugar and nutmeg creates the tempting topping.

Provided by Taste of Home

Time 25m

Yield 9 muffins.

Number Of Ingredients 9

1 large egg
1 cup sour cream
1/2 cup plus 1 teaspoon sugar, divided
2 tablespoons shortening
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg

Steps:

  • In a bowl, beat egg until light and fluffy. Add sour cream, 1/2 cup sugar and shortening; beat well. Combine the flour, baking powder, baking soda and salt; stir into sour cream mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Combine nutmeg and remaining sugar; sprinkle over muffins. Bake at 400° for 15 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

Nutrition Facts :

PAM'S ORIGINAL SOUR CREAM GINGERBREAD MUFFINS



Pam's Original Sour Cream Gingerbread Muffins image

I don't remember why I decided to make these muffins, but I do love gingerbread and I am sure that is what sparked my creation. We used to use Fresh gingerbread like the shortcake in Strawberry shortcake, but we would split it, put banana slices on it, top that with whipped cream, then the other half of the gingerbread with more whipped cream and sprinkle on finely chopped Crystalized ginger. YUMMO!!

Provided by Pam Ellingson @wmnofoz

Categories     Other Desserts

Number Of Ingredients 14

2 large eggs
1 cup(s) sour cream
1/2 cup(s) light molasses
1/2 cup(s) brown sugar, firmly packed
1/4 cup(s) butter, melted
2 cup(s) all purpose flour
1/2 teaspoon(s) salt
2 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1 teaspoon(s) ground ginger
1/4 teaspoon(s) ground cloves (scant tsp)
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) fresh grated nutmeg
1/4 cup(s) crytallized ginger finely chopped

Steps:

  • Preheat oven to 400°. Prepare Muffin pan with Butter and flour or spray with cooking spray or line with cupcake liners. (If you spray the inside of the liners, the muffins won't stick to them, and will release easily from the paper.)
  • In a medium to large bowl, beat egg with wooden spoon until light colored. Add Sour cream, Molasses, sugar and melted butter. Mix well
  • Sift the dry ingredients (except crystalized ginger) together into a separate bowl, or onto a sheet of waxed paper.
  • Mix dry ingredients into the egg mixture until just moistened, add chopped crystalized ginger and stir in quickly.
  • Portion batter into prepared muffin pan, filling cups about 2/3 full. Bake for 15 minutes or until brown. Remove from oven, cool 5-10 minutes and then place on wire cooling rack to cool completely. (If you can resist them warm) Serve with Honey Butter. (1 stk of softened butter and 1/2c honey, whipped together)

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