Chocolate Ginger Spice Muffins Recipes

GINGER MUFFINS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and molasses; mix well. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating just until blended. Fill greased muffin cups half full. , Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

CHOCOLATE STOUT CUPCAKES WITH GINGERBREAD-SPICE SWISS BUTTERCREAM

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
• Put the butter, cocoa and stout in a microwave-safe bowl, cover loosely with plastic wrap, and microwave until the butter melts, about 2 minutes. Whisk to combine.
• Meanwhile, whisk the granulated sugar, flour, baking powder, baking soda and salt together in a large bowl. Whisk the sour cream, vanilla and eggs together in a small bowl.
• Whisk the cocoa mixture into the dry ingredients. Stir in the sour cream mixture just until combined, being careful to avoid over-mixing. Divide the batter among the prepared muffin tins, filling each about three-quarters full, or about 1/4-cup per cupcake. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 25 minutes. Cool the cupcakes completely in the tin on a cooling rack, about 15 minutes. Remove from the liners and return the cupcakes to the rack.
• For the frosting: Place the brown sugar, cinnamon, ginger, allspice, nutmeg and egg whites in a large metal mixing bowl set over a pot of simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and transfer to a stand mixer fitted with the whisk attachment. Whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool.
• With the mixer set to medium speed, beat the butter a few pieces at a time. The mixture may curdle before coming together. Using a spoon, offset spatula or piping bag, dollop, spread or pipe about 1/2 cup of the frosting on each cupcake. Occasionally beat the frosting to maintain the smooth texture. Decorate with sugar flowers if using and serve.

CHOCOLATE GINGER SPICE MUFFINS

Steps:

• Heat oven to 350°F Line muffin cups (2 1/2 inches in diameter) with paper bake cups.
• Combine flour, cocoa, salt, baking powder and set aside.
• Stir together hot water, brown sugar, ginger, cinnamon, nutmeg, cloves, apple sauce, canola oil and eggs in a large bowl. Add dry ingredients, stirring until just moistened. Stir in chocolate pieces. Fill muffin cups about 1/2-full with this batter.
• Bake 20 to 25 mins or until wooden tooth pick inserted in the center comes out clean.
• Cool in pan for 10 mins, remove to wire rack and cool completely.

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.

SUGAR AND SPICE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
• In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.
• While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.