Warm And Cozy Gingerbread Muffins Recipes

SUPER MOIST GINGERBREAD MUFFINS

Steps:

• Preheat the oven to 425F.. Line a 12-cup muffin pan with paper liners or lightly grease with butter or non-stick cooking spray. Set aside.
• In a large mixing bowl, use the back of a fork to mash the banana together with the egg until completely combined and only small lumps remain. Use a spatula to stir in the vanilla, spices and salt.
• Add the oil, molasses and milk, stirring until completely combined between each addition. Add the sugars and stir to combine. Add the baking powder and baking soda and stir to combine. Fold in the flour until just mixed.
• Use a cookie scoop to divide the batter evenly between the muffin cups, about ¾ full.
• Bake for 5 minutes at 425F. Turn the oven temperature down to 350F, turn the muffin pan around, and bake for an additional 8-9 minutes until the muffin tops are set and a cake tester inserted into the centre of the muffins comes out fairly clean with a few crumbs stuck to it.
• Let cool in the muffin tins for 5 minutes, then transfer to a baking rack to cool completely.
• NOTE: I made these in big paper baking cups and yielded 6-7 very large muffins. So 425F for 5 minutes and 350F for 21-25 minutes (30 minutes in total).

BAKERY STYLE GINGERBREAD MUFFINS

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.

GINGERBREAD BRAN MUFFINS

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.

RAISIN GINGERBREAD MUFFINS

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.

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 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:

• 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.

WARM AND COZY GINGERBREAD MUFFINS

Steps:

• Preheat the oven to 325.
• Melt butter and warm honey and molasses in a saucepan over low heat.
• Pour into a bowl and allow to cool if too hot.
• Beat in egg and buttermilk.
• In another bowl sift all the dry ingredients, including the cloves, nutmeg, and ginger.
• Add the wet ingredients.
• Stir only until all particles are moistened.
• Fold in raisins.
• Pour into lined muffin cups 3/4 full.
• Bake for 25 minutes, or until tops are light brown.