GINGERBREAD MUFFINS
Growing up, I adored my mom's gingerbread cake with lemon sauce, so I re-created the combination for my family. The spice- and molasses-flavored muffins spread with homemade lemon curd are a new-generation favorite.-Kelly Trupkiewicz, Fort Collins, Colorado
Provided by Taste of Home
Time 1h
Yield 1 dozen (1 cup lemon curd).
Number Of Ingredients 19
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.
Nutrition Facts : Calories 271 calories, Fat 12g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 190mg sodium, Carbohydrate 38g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
GINGERBREAD MUFFINS
Make up this batter and keep it in the refrigerator for up to 2 weeks to bake as you need muffins. These are excellent and so easy.
Provided by Marie
Categories Quick Breads
Time 35m
Yield 36 muffins
Number Of Ingredients 9
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.
Nutrition Facts : Calories 146.8, Fat 5.7, SaturatedFat 3.4, Cholesterol 29.1, Sodium 161.4, Carbohydrate 22.5, Fiber 0.4, Sugar 11.2, Protein 1.9
GINGERBREAD MUFFINS
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
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 MUFFINS
Invite family to the dinner table with the spicy aroma and delicious flavor of sweet muffins.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 250, Carbohydrate 38 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 18 g, TransFat 0 g
GINGERBREAD MUFFINS
Moist gingerbread muffin recipe. Check out the step-by-step photos above the recipe.
Provided by Kate @ I Heart Eating
Categories Breakfast
Time 35m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 muffin, Calories 244 kcal, Carbohydrate 44 g, Protein 4 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 162 mg, Sugar 23 g
GINGERBREAD PEAR MUFFINS
The pear wedges give added interest to these tasty muffins with a bit of chocolate on top.It's a cozy muffin for Fall and Winter.
Provided by Annacia
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray and flour.
- In large bowl combine flour, baking powder, ginger, cinnamon, baking soda, and salt.
- In a second bowl whisk together molasses, butter, brown sugar, and egg. Pour into flour mixture.
- Stir until combined. Whisk in boiling water.
- Divide evenly among muffin cups.
- Add 1 pear wedge to each muffin, press lightly (don't bury it but leave most of it to dry some during baking).
- Bake 15 to 18 minutes or until toothpick inserted into center comes out clean.
- Sprinkle with raw sugar.
- Add chocolate piece to top of muffins.
- Cool in pan on rack 10 minutes (don't try to remove sooner).
- Use table knife to smooth melted chocolate.
- Remove from cups.
- Cool completely on wire rack. Makes 12.
Nutrition Facts : Calories 219.1, Fat 8.2, SaturatedFat 4.9, Cholesterol 27.8, Sodium 175.6, Carbohydrate 36.6, Fiber 2.5, Sugar 17.2, Protein 3.2
GINGERBREAD-PEAR MUFFINS
A beautiful combination of ginger, molasses, and pear makes these muffins moist and flavorful.
Provided by inspirepassion
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Whisk flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt together in a large bowl. Beat eggs in a separate bowl; stir in buttermilk, molasses, and vegetable oil until smooth. Mix buttermilk mixture into flour mixture until batter is just moistened; fold in pears. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 200.9 calories, Carbohydrate 34.7 g, Cholesterol 31.8 mg, Fat 5.9 g, Fiber 2.1 g, Protein 3.8 g, SaturatedFat 1.1 g, Sodium 283.5 mg, Sugar 17.9 g
EASY PEASY GINGERBREAD MUFFINS
Easy Peasy Delicious Gingerbread Muffins are a perfect festive breakfast. Fast and easy to put together and perfect for Christmas morning.
Provided by Emma
Categories Breakfast
Time 25m
Number Of Ingredients 12
Steps:
- Preheat your oven to 220C / 425F / Gas mark 7 and lightly grease a 12 hole muffin pan or use liners.
- In a medium sized bowl add in the flour, baking powder, baking soda, all the spices and salt and give them a little whisk together.
- Pour in the buttermilk, sugar, oil, eggs, molasses and vanilla extract. Give everything a gentle mix together.
- Please be gentle so your muffins remain light and fluffy. Over mixing the batter at this point will give you tough hard muffins.
- Scoop the batter into your muffin pan filling each hole about 2/3rds full. You should have enough batter to fill the 12 holes.
- If using sprinkle the tops of your muffins with a little coarse sugar.
- Pop the pan into your hot oven. After 5 minutes reduce the heat in your oven to 190C / 375F / Gas mark 5 and bake for a further 15 minutes. The initial burst of heat will give them the high domes and the lower heat will bake them through without burning.
- Check your muffins after the remaining 13 minutes to see if they are baked through, insert a skewer and if it comes out clean then they are baked through. If not give them another minute and check again.
- Carefully remove the hot muffins from the pan to a wire rack to fully cool down then enjoy.
- Kept in an airtight tin these muffins will last for 5 days but like a lot of baked goods they are best consumed on the day of baking.
- These muffins will also freeze for 2 months.
Nutrition Facts : ServingSize 1 muffin (out of 12), Calories 253 kcal, Carbohydrate 43.4 g, Protein 3.9 g, Fat 7.3 g, SaturatedFat 0.8 g, Cholesterol 31 mg, Sodium 229 mg, Fiber 0.9 g, Sugar 21.8 g
HOLIDAY GINGERBREAD MUFFINS
A wonderful treat to make for the holidays. If you make Gingerbread or fruitcake (heh) you really should try something different like these, You just might love them! 8)
Provided by OceanIvy
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Grease 12 muffin cup/tins.
- In medium bowl, beat the egg, applesauce, oil, molasses and 1/2 cup sugar.
- Combine dry ingredients in a medium bowl and add to first mixture.
- Stir in the water, mixing well.
- Fill the muffin cups two-thirds full.
- Lightly sprinkle with sugar.
- Bake at 350° for 20 to 25 minutes or until done.
GINGERBREAD MUFFINS
Provided by Micah A Leal
Time 30m
Number Of Ingredients 16
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.
JUMBO GINGERBREAD MUFFINS RECIPE
Jumbo Gingerbread Muffins are the best Christmas muffin recipe. They bake up to a plump, fluffy consistency, and have lots of delicious, warm spice notes. These muffins are a fun winter treat and can be enjoyed with or without icing.
Provided by Amy Desrosiers
Categories Dessert
Time 28m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 muffin, Calories 413 kcal, Carbohydrate 66 g, Protein 5 g, Fat 15 g, SaturatedFat 12 g, Cholesterol 25 mg, Sodium 331 mg, Fiber 2 g, Sugar 37 g
GINGERBREAD MUFFINS WITH LEMON GLAZE
Yield Makes 16 gingerbread muffins
Number Of Ingredients 15
Steps:
- For gingerbread muffins:
- Preheat oven to 350°F. Lightly butter 16 standard (1/3-cup) muffin cups. Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.
- Using electric mixer, beat unsalted butter and sugar in large bowl to blend. Add large eggs and beat to blend. Beat in light molasses. Add half of dry ingredients, beating until blended. Beat in remaining dry ingredients. Gradually add 1 1/3 cups cold water and beat until incorporated. Divide batter equally among 16 prepared muffin cups.
- Bake gingerbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool 10 minutes. Remove muffins from pan and place on rack over sheet of foil.
- For lemon glaze:
- Whisk powdered sugar and lemon juice in small bowl until smooth. Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each.
- Serve muffins warm with whipped cream, if desired, or at room temperature.
HOLIDAY BREAKFAST GINGERBREAD MUFFINS
Make and share this Holiday Breakfast Gingerbread Muffins recipe from Food.com.
Provided by Olha7397
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Cream margarine and sugar together in large bowl.
- Beat in eggs, 1 at a time, beating well after each addition.
- Add molasses and milk.
- Beat until mixed.
- Combine remaining 7 ingredients in medium bowl.
- Add to margarine mixture.
- Stir until just moistened.
- Fill greased muffin cups 3/4 full.
- Bake in 375°F oven for about 20 minutes until wooden pick inserted in centre of muffin comes out clean.
- Let stand in pan for 5 minutes before turning out onto wire rack to cool.
- Company's Coming Home for The Holidays.
Nutrition Facts : Calories 266.3, Fat 9, SaturatedFat 5.3, Cholesterol 56.3, Sodium 308.4, Carbohydrate 42.9, Fiber 0.8, Sugar 18.9, Protein 4
GINGERBREAD MUFFINS
Make and share this Gingerbread Muffins recipe from Food.com.
Provided by Leahjoy
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 159, Fat 5.6, SaturatedFat 1, Cholesterol 17.6, Sodium 138.9, Carbohydrate 25.2, Fiber 0.5, Sugar 11.1, Protein 2.2
GINGERBREAD BRAN MUFFINS
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
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
Moist and gingery with a bit of crunch from the demerara sugar sprinkle on top.
Provided by Marie Rayner
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 180*C/350*F. gas mark 4. Line a 12 cup muffin tin with paper liners or grease with non-stick cooking spray.
- Whisk the flour, ginger, cinnamon, baking powder, soda and salt together in a medium bowl. Set aside.
- In another bowl, whisk together the oil and brown sugar. Whisk in the molasses and egg. Make sure they are well combined and then whisk in the buttermilk, again making sure it is well combined.
- Add the flour mixture to the wet ingredients and stir together just to combine.
- Scoop into the prepared muffin cups, dividing it equally amongst them. The cups will be quite full. Sprinkle the tops with the demarara sugar.
- Bake in the preheated oven for 20 to 25 minutes, until well risen, golden brown and a toothpick inserted in the centre comes out clean.
- Tip out onto a wire rack to cool completely. Store any leftovers in an airtight container.
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