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.
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
PUMPKIN WALNUT CRUNCH MUFFINS
I love these muffins for their warm spiciness and light texture. They're perfect for breakfast or a midday snack and they can be finished with a variety of crunchy toppings to suit your taste.
Provided by Dan Langan
Time 1h25m
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Position a rack in the center of the oven and preheat to 425 degrees F. Line every other cup in 2 muffin pans with muffin liners, for a total of 12 cups. (This will allow the tops to spread and the muffins to bake more evenly.)
- Cook the butter in a small saucepan over medium heat until melted and starting to brown, 3 to 4 minutes. Immediately pour the butter into a medium heatproof bowl and set aside.
- Sift the flour, brown sugar, granulated sugar, cinnamon, ginger, cloves, baking powder, baking soda and salt into a large bowl. Set aside.
- Add the oil, pumpkin puree and 2 tablespoons water to the brown butter. Whisk until combined, about 20 seconds. Add the eggs and vanilla and whisk until smooth and lightened, about 30 seconds.
- Stir the liquid ingredients into the dry ingredients with a rubber spatula just until combined. Divide the batter evenly among the 12 liners (about a heaping 1/4 cup for each). Sprinkle the tops with the walnuts and pepitas. Sprinkle again with the raw sugar.
- Place both muffin pans on the center oven rack and turn the oven temperature down to 375 degrees F. Bake, rotating the pans about 3/4 of the way through baking, until a toothpick inserted into the muffins comes out with a just a few moist crumbs clinging to it, 24 to 26 minutes. Let cool in the pans on a wire rack for 10 minutes. Remove the muffins from the pan and let cool completely on the rack.
CRANBERRY GINGERBREAD MUFFINS
This wonderful treat can be served as a breakfast or brunch bread. The spices and cranberries really put people in the holiday spirit! -Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, water, yogurt, molasses and oil. Stir into dry ingredients just until moistened. Fold in cranberries. , Coat muffin cups with cooking spray or use paper liners; fill 3/4 full with batter. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 201 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 252mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g 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 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 S'MORES MUFFINS
Sweet and spicy treat--like gingerbread mixed with s'mores--for dessert or breakfast. I've had this recipe since 1970 and don't know the source, but I think the muffins are delicious. I hope you enjoy them, too.
Provided by gerry
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 36
Number Of Ingredients 15
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.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 37.6 g, Cholesterol 10.3 mg, Fat 7.6 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.4 g, Sodium 101.7 mg, Sugar 22 g
GIANT GINGERBREAD MUFFINS
Good for you muffins that taste delicious. I use a muffin tin that makes 6 muffins so they will turn out truly giant.
Provided by Chicopee
Categories Quick Breads
Time 45m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Grease muffin cups and top of pan. (do not use papers).
- In medium bowl stir together flour, baking powder, baking soda; set aside.
- In large bowl beat margarine 30 seconds.
- Add brown sugar and beat until fluffy.
- Beat in sour cream and molasses until blended.
- Beat in eggs.
- Stir flour mixture into creamed mixture until moistened.
- Fold in cereal.
- Fill muffin cups even with the top of the pan.
- Bake at 375 degrees 25 minutes.
Nutrition Facts : Calories 590.6, Fat 26, SaturatedFat 8.4, Cholesterol 87.4, Sodium 701.2, Carbohydrate 83, Fiber 4.8, Sugar 30.1, Protein 10.4
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