Cornelius is sick today, so I decided to surprise him with some freshly baked gingerbread muffins for breakfast. They turned out really well and would actually make great cupcakes if iced. I think a nice lemon buttercream frosting would be superb! Or topped with whipped cream…..mmmm!
2 ¾ c all purpose flour
2 ½ t baking soda
1 T plus 1/2 t ground ginger
1 t ground cinnamon
1/8 t ground cloves
½ t salt
½ c butter, room temperature
½ c brown sugar
2 T white sugar
2 large eggs
¾ c molasses
1 1/3 c milk
Preheat oven to 350°F. Line or grease muffin tin. Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.
In a seperate bowl, beat butter and sugar to blend. Once blended, add in eggs and mix well. Beat in molasses. Add half of dry ingredients, beating until blended. Beat in remaining dry ingredients. Gradually add the milk and beat until incorporated. Divide batter into prepared muffin tin.
Bake gingerbread until tester inserted into center comes out clean, about 20-25 minutes. Transfer to rack and cool 10 minutes.
Makes approx. 20 gingerbread muffins.
ha! good question tanvi! it surely was the recipe’s doing and not my own. they turned out wonderfully and in fact, i’m eating one right now 🙂
these look lovely! whats your secret to getting the muffin tops to rise up like that? mine never rise very much at all.
well then i am determined to try this recipe- thanks for sharing it!
Are you using cups or spoons to measure butter and molasses?
I’ve always used cups to measure things like butter and molasses.
This recipe looks delicious! I, too, was confused with the fractions of butter, molasses, and salt (is that 1/2 tsp or 1/2 Tbsp of salt, by the way?) but I think I’ll have to make these this weekend! 🙂 Thanks for the recipe and inspiration!
Rachel, I didn’t realize that this recipe was missing a few key measurement! It’s now fixed.