Warm And Cozy Gingerbread Muffins Recipes

GINGERBREAD MUFFINS

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.

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.

SUPER MOIST GINGERBREAD MUFFINS

Steps:

• Preheat the oven to 425F.. Line a 12-cup muffin pan with paper liners or lightly grease with butter or non-stick cooking spray. Set aside.
• In a large mixing bowl, use the back of a fork to mash the banana together with the egg until completely combined and only small lumps remain. Use a spatula to stir in the vanilla, spices and salt.
• Add the oil, molasses and milk, stirring until completely combined between each addition. Add the sugars and stir to combine. Add the baking powder and baking soda and stir to combine. Fold in the flour until just mixed.
• Use a cookie scoop to divide the batter evenly between the muffin cups, about ¾ full.
• Bake for 5 minutes at 425F. Turn the oven temperature down to 350F, turn the muffin pan around, and bake for an additional 8-9 minutes until the muffin tops are set and a cake tester inserted into the centre of the muffins comes out fairly clean with a few crumbs stuck to it.
• Let cool in the muffin tins for 5 minutes, then transfer to a baking rack to cool completely.
• NOTE: I made these in big paper baking cups and yielded 6-7 very large muffins. So 425F for 5 minutes and 350F for 21-25 minutes (30 minutes in total).

WARM AND COZY GINGERBREAD MUFFINS

Steps:

• Preheat the oven to 325.
• Melt butter and warm honey and molasses in a saucepan over low heat.
• Pour into a bowl and allow to cool if too hot.
• Beat in egg and buttermilk.
• In another bowl sift all the dry ingredients, including the cloves, nutmeg, and ginger.
• Add the wet ingredients.
• Stir only until all particles are moistened.
• Fold in raisins.
• Pour into lined muffin cups 3/4 full.
• Bake for 25 minutes, or until tops are light brown.