Giant Gingerbread Muffins Recipes

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EASY PEASY GINGERBREAD MUFFINS



Easy Peasy Gingerbread Muffins image

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

300 grams plain/all-purpose flour (2 and 1/2 cups)
1 teaspoon baking powder and baking soda
1 and 1/2 teaspoons cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves and allspice
1/2 teaspoon nutmeg and salt
80 millilitres buttermilk (1/3 cup)
200 grams light brown sugar (1 cup - lightly packed)
80 millilitres vegetable oil (1/3 cup)
2 large eggs
80 millilitres molasses/black treacle (1/3 cup)
1 teaspoon vanilla extract

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

GINGERBREAD MUFFINS



Gingerbread Muffins image

Provided by Micah A Leal

Time 30m

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted
3/4 cup dark brown sugar
1/3 cup molasses
2 tablesoons vegetable oil
1 large egg
2 tablespoons hot water
2 ounces cream cheese, softened
2 tablespons butter, softened
1 cup powdered sugar
1/4 teaspoon vanilla
1 Pinch cinnamon

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



Gingerbread Muffins image

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

2½ cups all-purpose flour¹
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup oil²
2/3 cup brown sugar (packed)
1/2 cup molasses³
1 large egg
1 1/3 cups buttermilk⁴
2 tablespoons sparkling sugar (optional)

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 MUFFINS



Gingerbread Muffins image

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

½ cup white sugar
¼ cup applesauce
¼ cup molasses
3 tablespoons vegetable oil
1 egg
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup boiling water
1 teaspoon white sugar, or to taste

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



Gingerbread Muffins image

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

350g plain flour (2 1/2 cups
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
60ml oil (1/4 cup)
135g soft light brown sugar (2/3 cup packed)
120ml molasses (1/2 cup)
1 large free range egg
320ml buttermilk (1 1/3 cups)
2 TBS demerara sugar to sprinkle on top

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.

PUMPKIN GINGERBREAD MUFFINS



Pumpkin Gingerbread Muffins image

These easy pumpkin gingerbread muffins are the best of both worlds! Fantastically moist and perfectly spiced, they are a fresh delight.

Provided by Erin Clarke / Well Plated

Categories     Breakfast

Time 45m

Number Of Ingredients 14

3/4 cup all-purpose flour
3/4 cup white whole wheat flour (or additional all-purpose flour)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup pure pumpkin puree (not pumpkin pie filling)
1/2 cup pure maple syrup
1/2 cup unsulphured molasses (do not use blackstrap; it will be too bitter)
1/4 cup Land O Lakes® Unsalted Butter in Half-Sticks
2 large eggs (at room temperature)
2 tablespoons coarse sparkling sugar or turbinado sugar

Steps:

  • Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly coat a standard 12-cup muffin pan with nonstick spray.
  • In a medium mixing bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. In a separate, larger mixing bowl, stir together the pumpkin puree, maple syrup, molasses, melted butter, and eggs until well blended.
  • Add the dry ingredients to the wet ingredients, then by hand with a rubber spatula or wooden spoon, stir very gently to combine; stop as soon as the flour disappears. The batter will seem loose and a little lumpy.
  • Divide the batter among the muffin cups, filling them no more than 3/4 of the way to the top. Sprinkle the tops of each muffin with 1/2 teaspoon sparkling sugar.
  • Bake the muffins for 20 to 22 minutes, until the tops spring back lightly when touched and a tester inserted in the center of a muffin comes out clean. Place the muffin pan on a wire rack and let the muffins cool in the pan for 5 minutes. Carefully remove the muffins from the pan and transfer to the rack to cool completely. These taste even better as they rest. Enjoy!

Nutrition Facts : ServingSize 1 (of 12), Calories 191 kcal, Carbohydrate 35 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 37 mg, Fiber 2 g, Sugar 21 g

GINGERBREAD MUFFINS



Gingerbread Muffins image

Gingerbread muffins are fluffy, tender and flavored with holiday spices. These muffins are ready in less than 30 minutes!

Provided by Haley D Williams

Categories     Breakfast     Snack

Time 23m

Number Of Ingredients 15

2 1/2 cups (312 g) all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon unsweetened cocoa powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground all spice
½ cup (113 g or 1 stick) unsalted butter (melted and slightly cooled)
½ cup (100 g) packed brown sugar
¾ cup (180 mL) molasses
1 large egg (room temperature)
1/4 cup (60 g) sour cream or yogurt (room temperature)
1/2 cup (120 mL) low-fat or whole milk (room temperature)
Coarse sugar (such as pure cane sugar for sprinkling on top)

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

GIANT GINGERBREAD MUFFINS



Giant Gingerbread Muffins image

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

2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup margarine
2 tablespoons brown sugar
1 cup sour cream
1/2 cup molasses
2 eggs
3 cups Raisin Bran cereal

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

GINGERBREAD BRAN MUFFINS



Gingerbread Bran Muffins image

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

1 cup wheat bran
1/2 cup graham or whole wheat flour
3/4 cup all-purpose flour
2 3/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
1/2 cup molasses
1/2 cup vegetable oil
1/2 cup packed dark brown sugar
2 large eggs
3/4 cup buttermilk
1/4 cup raisins
3 tablespoons minced fresh ginger

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.

GIANT PUMPKIN MUFFINS WITH MOLASSES-GINGER GLAZE



Giant Pumpkin Muffins with Molasses-Ginger Glaze image

Yield Makes 6 giant muffins or 18 standard muffins

Number Of Ingredients 14

Nonstick vegetable oil spray
2 3/4 cups all purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup sugar
1/2 cup canola oil
3 large eggs
1 15-ounce can pure pumpkin
1/2 cup plus 1 tablespoon mild-flavored (light) molasses
1/2 cup buttermilk
1/2 cup chopped crystallized ginger, divided
1 1/2 cups powdered sugar
1 1/2 tablespoons (or more) water

Steps:

  • Preheat oven to 350°F. Spray 6 giant (1 1/4-cup) muffin cups or 18 standard (1/3-cup) muffin cups with nonstick spray. Sift flour, ginger, baking soda, and salt into medium bowl. Using electric mixer, beat 1 cup sugar and oil in large bowl to blend. Beat in eggs 1 at a time, blending well after each addition. Beat in pumpkin, 1/2 cup molasses, buttermilk, and 1/4 cup crystallized ginger. Stir in flour mixture until just blended.
  • Divide batter among prepared muffin cups. Bake until toothpick inserted into center comes out clean, about 40 minutes for giant muffins and 30 minutes for standard muffins. Transfer muffins to rack; cool completely.
  • Whisk powdered sugar, 1 1/2 tablespoons water, and 1 tablespoon molasses in medium bowl, adding more water as needed to form thick glaze.
  • Dip muffin tops in glaze; transfer to rack, allowing glaze to drip down sides. Sprinkle with 1/4 cup crystallized ginger. Let stand until glaze is set, about 1 hour.

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