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.
SOUR CREAM COFFEE CAKE MUFFINS
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
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
PAM'S ORIGINAL SOUR CREAM GINGERBREAD MUFFINS
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...
Provided by Pam Ellingson
Categories Other Snacks
Time 40m
Number Of Ingredients 14
Steps:
- 1. 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.)
- 2. In a medium to large bowl, beat egg with wooden spoon until light colored. Add Sour cream, Molasses, sugar and melted butter. Mix well
- 3. Sift the dry ingredients (except crystalized ginger) together into a separate bowl, or onto a sheet of waxed paper.
- 4. Mix dry ingredients into the egg mixture until just moistened, add chopped crystalized ginger and stir in quickly.
- 5. 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)
SUGAR 'N SPICE MINI GINGERBREAD MUFFINS
Perfect combination of sugar and spice makes everything nice. These mini gingerbread muffins are a favorite when the family is home for the holidays. Sprinkle with powdered sugar and serve with marmalade.
Provided by clarkba
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 24-cup mini muffin pans.
- Combine molasses, margarine, white sugar, brown sugar, egg, lemon zest, baking soda, cinnamon, ginger, and cloves in a large bowl. Beat using an electric mixer at medium speed until well mixed. Add flour and sour cream; continue beating until well mixed.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes. Let stand for 5 minutes before removing from the pans.
Nutrition Facts : Calories 70 calories, Carbohydrate 10.9 g, Cholesterol 5.2 mg, Fat 2.6 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 66.6 mg, Sugar 4.7 g
GINGERBREAD SOUR CREAM MUFFINS
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 MUFFINS
Steps:
- Preheat oven to 400° F. Line a standard muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, salt, cocoa and spices. Set aside
- In a medium bowl, whisk together melted butter, brown sugar, egg, sour cream, milk and molasses until well combined. Pour wet ingredients over dry ingredients and mix just until combined.
- Use an ice cream scoop to transfer batter to prepared muffin tin. Sprinkle coare sugar on top of muffins if desired. Bake at 400 F for 16 to 18 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow muffins to cool in the pan for a couple minutes before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 muffin, Calories 282 kcal, Carbohydrate 46 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 37 mg, Sodium 214 mg, Fiber 1 g, Sugar 25 g, UnsaturatedFat 3 g
SPICED GINGERBREAD MINI CUPCAKES
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield 24 mini cupcakes
Number Of Ingredients 17
Steps:
- For the spiced gingerbread cupcakes: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
- Stir together the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.
- Whisk the melted butter, granulated sugar, molasses, sour cream and egg in a large bowl until smooth. Add the flour mixture and whisk just to combine. Divide the mixture among the muffin cups.
- Bake until puffed and a tester in the center of a cupcake comes out clean, 13 to 15 minutes. Cool in the tin for about 10 minutes, then use an offset spatula to ease them out and completely cool.
- For the lemon cream cheese frosting. Combine the cream cheese and butter in a medium bowl. Beat until smooth and fluffy, about 1 minute. Beat in the lemon zest and vanilla. Add the confectioners' sugar and mix until smooth, then beat until light and fluffy, about 1 minute.
- Split the cooled cupcakes in half crosswise. Spread or pipe a little filling on the cut side of each cupcake bottom. Top with the cupcake tops. Spread or pipe the remaining frosting on top of the cupcakes and decorate as desired.
RAISIN GINGERBREAD MUFFINS
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
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 :
GINGERBREAD MADE WITH SOUR CREAM
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
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
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- 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.
- 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).
- 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. Bake in a 400° 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. Makes 12 muffins.
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