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Gingerbread Muffins

All week I have been craving muffins. I looked around and found a few must-try recipes. First, we tried a double chocolate muffin recipe — sadly, no photos or recipes to share – next time! But, for THIS time….I’m sharing recipe number two – GINGERBREAD MUFFINS. I was so happy to have helpers to bake this evening! When the muffins were finished we let them cool for a few moments before having one. Peanut ate hers and looked at me and said, “I don’t think I like these pumpkin muffins…” We had to remind her they were not pumpkin flavored. They were a really big hit at our house — it took me two muffins to decide if they needed any additional things added to the recipe. No, I think they are perfect! Fingers crossed we still have some for breakfast tomorrow morning!

  • 2.5 cups flour
  • 2 teaspoon ginger powder
  • 1 heaping teaspoon cinnamon
  • 1-teaspoon baking powder
  • 3/4-cup milk
  • 1/2-cup softened butter
  • 1/2-cup molasses
  • 1/4-cup maple syrup
  • 1/4-cup applesauce
  • 1/4-cup brown sugar
  • 1 egg
  • turbinado sugar (optional topping)

The How-To Part

Start by preheating the oven to 350F. Mix dry ingredients and set aside. Next, with a mixer combine butter, molasses, syrup, applesauce, brown sugar, and egg. Now, slowly add the dry ingredients and milk (alternating a bit) to the sugary butter mixture.

Pour the mixture into muffin cups and top with turbinado sugar. Bake for 25-30 minutes (regular muffins) or 12-15 minutes (mini muffins). This made 24 mini muffins and 5 regular sized muffins. Enjoy:)

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