Bakery Style Gingerbread Muffins Food

JUMBO GINGERBREAD MUFFINS RECIPE

Steps:

• Preheat oven to 400° F. Line a jumbo cupcake pan with 8 large cupcake liners.
• In a large bowl, or stand mixer, combine the molasses, light brown sugar, granulated sugars, vegetable oil, applesauce, and milk- mix until combined. Add in the extract and egg. Batter will be thick and fluffy.
• In a large mixing bowl, whisk the dry ingredients. Slowly add the dry ingredients to the wet ingredients and mix until combined.
• Pour mixed batter into the muffin cups and fill almost to the top of the liner. This recipe makes 8 jumbo muffins, or 12 standard sized muffins.
• Place pan on the center oven rack and bake for 10 full minutes at 400 degrees Fahrenheit to achieve the "bakery style cracks" on the muffin tops. Reduce heat to 375 degrees Fahrenheit and bake for an additional 6-8 minutes. The tops should spring back when gently depressed. A toothpick inserted into the center of a muffin should come out clean, and muffins should have a deep brown coloring.
• Once muffins are done, sprinkle with turbinado sugar. Allow muffins to cool before enjoying.

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.

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.