Triple Ginger Muffins Recipes

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TRIPLE THE GINGER COOKIES



Triple the Ginger Cookies image

These are a real pain in the butt to make, but they are worth it. The best ginger cookies I have ever eaten.

Provided by Laria Tabul

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 2h30m

Yield 18

Number Of Ingredients 10

¾ cup butter
1 cup packed brown sugar
1 egg
¼ cup molasses
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
½ teaspoon salt
1 ½ tablespoons minced fresh ginger root
½ cup chopped crystallized ginger

Steps:

  • In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
  • Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 29.7 g, Cholesterol 30.7 mg, Fat 8.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 269.8 mg, Sugar 15.4 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

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

FRESH GINGER MUFFINS



Fresh Ginger Muffins image

Provided by Food Network

Categories     dessert

Time 1h

Yield About 16 muffins

Number Of Ingredients 9

A 2-ounce piece unpeeled ginger root
3/4 cup plus 3 tablespoons sugar
2 tablespoons lemon zest with some pith
1/2 cup (1 stick) butter, room temperature
2 eggs
1 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda

Steps:

  • Preheat the oven to 375 degrees.
  • Grease 16 muffin pans.
  • If you have a food processor, process the ginger until it is in tiny pieces. Or, hand chop it into fine pieces. You should have about 1/4 cup. It is better too much ginger than too little.
  • Put the ginger and 1/4 cup of the sugar in a small skillet and cook over medium heat until the sugar has melted and the mixture is hot. Do not walk away from the pan - the sugar will melt quite quickly. Remove from the heat and let the mixture cool completely.
  • Put the lemon zest and 3 tablespoons sugar in the food processor and process until the peel is in small bits. Or, sprinkle the sugar over the zest and chop by hand. Add the zest and sugar mix to the ginger mixture and set aside.
  • In a mixing bowl, beat the butter slightly, then add the remaining 1/2 cup sugar and beat until smooth. Add the eggs and beat well. Add the buttermilk and mix until blended. Add the flour, salt and baking soda and beat until smooth. Add the lemon-ginger mixture and mix well.
  • Spoon the batter into the muffin cups so that each cup is about 3/4 full. Bake 15-20 minutes. Serve warm.

TRIPLE-GINGER MUFFINS



Triple-Ginger Muffins image

A baked good for the true ginger fanatic, these muffins pack some serious spice thanks to the addition of grated fresh ginger, ground ginger and minced crystallized ginger. Molasses, a key ingredient in traditional gingerbread, gives the muffins a beautiful golden hue and helps keep them moist for days - if they last that long. (Any variety of molasses will work here, but there may be some color variation depending on the brand used.) For larger, bakery-style muffins, use a jumbo muffin pan and bake the muffins for a few extra minutes.

Provided by Lidey Heuck

Categories     breakfast, brunch, pastries

Time 35m

Yield 12 muffins

Number Of Ingredients 11

1 cup/201 grams granulated sugar
1/2 cup/113 grams unsalted butter, melted and slightly cooled
2 large eggs, at room temperature
3/4 cup whole milk
1/4 cup molasses
1 tablespoon finely grated fresh ginger (from a 2-inch piece)
2 cups/256 grams all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon kosher salt (Diamond Crystal)
3/4 cup/108 grams, plus 3 tablespoons/27 grams minced crystallized ginger

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.

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

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