Gingerbread Smores Muffins Recipes

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 S'MORES MUFFINS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 36 muffin cups.
• Blend molasses, coffee, and eggs together in a bowl until smooth.
• Combine flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt in a medium bowl.
• Beat shortening and sugar in a bowl with an electric mixer until creamy. Add coffee mixture alternately with flour mixture, mixing between each addition, until batter is combined. Stir in vanilla extract. Fold in chocolate chips and marshmallows.
• Fill prepared muffin cups about 3/4 full of batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 10 minutes before serving.

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.

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.