By Sue Lau | Palatable Pastime
It’s time for #MuffinMonday again and for November, I wanted to do something for the holidays, since by the next time I post muffins with the group, the year will almost be over. So I decided on gingerbread muffins. And I was just going to make them in normal muffin cups but I came across some silicone cupcake molds in the shape of gingerbread men, and bought some. So I have put some of the batter in those and the remainder in paper liners (with gingerbread designs on them!)
I’ve decorated with some Wilton cookie icing in the bottle, since I had half a bottle leftover from something else. It does make doing the gingerbread faces easy enough. I drizzled some across the round muffins as well. Otherwise if I were just doing round muffins, I probably would have just sprinkled the tops with coarse sugar before baking. But you can do whichever you like.
The spice in these is as close as I could match to Swedish Pepperkakor, and probably not as much like the German type gingerbread, which I think leaves this recipe with a bit more clove flavor than the traditional German. But German and Swedish foods holding many similarities, I wouldn’t be surprised if some German recipes have this same profile.
But anyway, I hope you enjoy these as much as we do here. I love how cute the silicone cups made the muffins. I am going to have to find more of those so I can do a full batch that way (without taking all day long with the baking).
Tomorrow I will be posting my recipe for cinnamon roll pie, which I had over Thanksgiving. The crepes I had hoped to have posted by now should post now on Wednesday. The recipe that was there (Swiss Chalet Mac & Cheese) has been shoved off to Wednesday the 14th. Blogs are like this- things being shifted around like sands in the desert. In a perfect world, things would go just as planned, but where’s the fun in that? Haha! C’ya tomorrow-
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 3/4 cup brown sugar
- 3/4 cup butter, melted and cooled
- 1/3 cup molasses
- 1 egg, lightly beaten
- 1-1/4 cups milk
- 1 teaspoon vanilla extract
- Wilton cookie icing (optional) or white crystal sugars
- Preheat oven to 350°F.
- I used half and half silicone cupcake liners in gingerbread shapes (Wilton) and also paper baking cups. If you don’t use the paper baking cups, spray the silicone liners or muffin tins with bakers spray.
- Mix together dry ingredients.
- Separately mix together all remaining wet ingredients, then combine to form a smooth batter.
- Pour into muffin cups. Sprinkle tops of round muffins with crystal sugars unless you prefer to put icing on them.
- Bake for 20-25 minutes or until a toothpick can be removed without wet batter.
- If using silicone cups, cool 5-10 minutes before turning out; cool all of them completely on a wire rack.
- Decorate tops with cookie icing as desired. You can also make your own glaze (I have glazes listed in several other muffin recipes on the blog) but I like the ease of the bottle for making lines and dots (besides that I had some leftover from another project).
From the kitchen of palatablepastime.com
- Banana Chocolate Espresso Swirl Muffins from Karen’s Kitchen Stories
- Chocolate Banana Crinkle Muffins from Making Miracles
- Chocolate Chip Pecan Sweet Potato Muffins from Sew You Think You Can Cook
- Christmas Morning Muffins from Farm Fresh Feasts
- Gingerbread Muffins from Palatable Pastime
- Savory Sage Muffins from A Day in the Life on the Farm
- Shrimp Scampi Muffins from Food Lust People Love
- Stout Spice Muffins from Passion Kneaded
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.
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