GINGER BREAD MUFFINS RECIPES
GINGERBREAD MUFFINS RECIPE | ALLRECIPES
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
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 1 dozen
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, CarbohydrateContent 26.6 g, CholesterolContent 13.6 mg, FatContent 4 g, FiberContent 0.6 g, ProteinContent 2.1 g, SaturatedFatContent 0.7 g, SodiumContent 210.4 mg, SugarContent 13.1 g
GINGERBREAD MUFFINS RECIPE | SOUTHERN LIVING
Provided by Micah A Leal
Total Time 30 minutes
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.
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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.
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Reviews 5.0
Total Time 35 minutes
Calories 146.8 per serving
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Reviews 5.0
Total Time 35 minutes
Calories 146.8 per serving
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GINGERBREAD MUFFINS RECIPE: HOW TO MAKE IT
Growing up, I adored my mom’s gingerbread cake with lemon sauce, so I re-created the combination for my family. The spice- and molasses-flavored muffins spread with homemade lemon curd are a new-generation favorite.—Kelly Trupkiewicz, Fort Collins, Colorado
From tasteofhome.com
Reviews 3.2
Total Time 60 minutes
Cuisine Europe, German
Calories 271 calories per serving
From tasteofhome.com
Reviews 3.2
Total Time 60 minutes
Cuisine Europe, German
Calories 271 calories per serving
- 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.
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GINGERBREAD MUFFINS RECIPE: HOW TO MAKE IT
Growing up, I adored my mom’s gingerbread cake with lemon sauce, so I re-created the combination for my family. The spice- and molasses-flavored muffins spread with homemade lemon curd are a new-generation favorite.—Kelly Trupkiewicz, Fort Collins, Colorado
From tasteofhome.com
Reviews 3.2
Total Time 60 minutes
Cuisine Europe, German
Calories 271 calories per serving
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Reviews 3.2
Total Time 60 minutes
Cuisine Europe, German
Calories 271 calories per serving
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