Gingerbread Muffins
- Preparation time: 15 minutes
- Baking time: 15 minutes
- Total time: 30 minutes
Ingredients
For Single recipe
(12 standard muffins or 6 large muffins)
Ingredients to Cream and Mix:
- 6 tablespoons butter, softened
- ¼ cup brown sugar
- 1 egg
- ½ cup molasses
- 1 teaspoon vanilla
Dry Ingredients:
- 1½ cups flour
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
Hot Water:
Ingredients
For Double recipe
(24 standard muffins or 12 large muffins)
Ingredients to Cream and Mix:
- 12 tablespoons butter, softened (1½ sticks)
- ½ cup brown sugar
- 2 eggs
- 1 cup molasses
- 2 teaspoons vanilla
Dry Ingredients:
- 3 cups flour
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Hot Water:
Instructions
-
Preheat oven to 375°.
- Grease muffin pans and set aside.
- Cream together butter and brown sugar.
- Beat in egg, then molasses and vanilla.
- Add dry ingredients. Mix on low speed until incorporated.
- Gradually add ½ cup hot water, beating until smooth.
- Fill greased muffin pans ⅔ full.
- Bake 15 minutes for a standard muffin pan, or until a toothpick inserted in the center of a muffin comes out clean.
- Bake 25 minutes for a large 6-muffin pan, or until a toothpick inserted in the center of a muffin comes out clean.
- Muffins are done when top bounces back to touch and toothpick inserted in center comes out clean.
Recipe adapted from Better Homes and Gardens New Cook Book, Des Moines: Meridith Corporation (1979).
