Posts Tagged ‘holiday muffins’

Muffin Mondays | Gingerbread Muffins

I love gingerbread. The warm smell. The sticky molasses. The spicy ginger. To me gingerbread screams winter time. It makes me want to snuggle up at home with a hot cup of tea. And bite of gingerbread reminds me of childhood in the winter. I remember eagerly devouring gingerbread while shivering from the cold. And I love how powdered sugar dusted over the gingerbread looks like snow. For me nothing signals holiday time more than gingerbread. So thing morning we’re baking gingerbread muffins. They are fragrant, fluffy perfection. The fresh ginger bits sprinkled throughout give it a little kick and really brings out the molasses. Go bake some muffins and fill your home with warmth and beautiful gingerbread aromas.

Gingerbread Muffins

recipe adapted from Martha Stewart Living

Ingredients

Nonstick cooking spray

2 1/2 cups all-purpose flour, plus more for pan

3/4 cup organic cane sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

pinch ground cardamom

1/4 teaspoon salt

1/4 cup light molasses

2 large eggs, lightly beaten

1/2 cup canola oil

1/2 cup buttermilk

2 teaspoons baking soda

1 cup boiling water

1/2 cup firmly packed minced fresh ginger

Confectioners’ sugar, for dusting

Directions

Preheat oven to 350 degrees with rack in the lower third of oven. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with waxed paper, then spray the paper. Dust the entire pan with flour and shake out the excess.

In a large bowl, whisk together the flours, sugar, cinnamon, cloves, cardamom and salt; set aside.

In a medium bowl, whisk together molasses, eggs, oil, and buttermilk.

Dissolve baking soda in the cup of boiling water. Fold the baking soda and molasses mixtures into dry ingredients until combined. (Do not overmix.) Fold in the minced ginger.

Scrape batter into the prepared baking pan; bake until cake is set around edges and a toothpick inserted in center comes out clean, about 40 minutes. Cool 10 minutes in the pan, then invert onto a cooling rack. Serve warm or at room temperature, dusted with confectioners’ sugar.

Muffin Mondays | Eggnog Muffins

Happy Holidays everyone and Happy Muffin Monday!

Here is a great way to round out the holiday season and use up all of that extra eggnog. While I’m not an eggnog fan, I am definitely an eggnog muffin fan. The warm, nutty and sweet creamy flavors of this muffin scream winter. My favorite thing about these muffins is their bold nutmeg flavor, they just taste festive! They are perfect enjoyed with a hot cup of tea on a leisurely morning sitting around and enjoying holiday vacation, friends and family.

Everything tastes better in muffin form, even eggnog.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

 

Eggnog Muffins 

recipe adapted from King Arthur Flour

Batter

¼ cup butter

¾ cup sugar

2 large eggs

2 ½ cups King Arthur AP Flour

2 tsp baking powder

1 tsp ground nutmeg

½ tsp salt

¼ tsp eggnog flavor

1 tsp vanilla extract

1 ¼ cup eggnog or half and half

 

Topping

½ cup brown sugar

½ King Arthur AP Flour

¼ tsp eggnog flavor

½ tsp nutmeg

3 tbl sp melted butter

Preheat the oven to 425°F. Line a muffin tin with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
In a medium-sized mixing bowl, cream together the butter and sugar till smooth. Add the eggs, beating for several minutes and scraping the bowl, till the mixture is smooth and light colored. Beat in the baking powder, nutmeg, salt, and eggnog flavor or vanilla.

Stir the flour into the butter mixture alternately with the eggnog or half and half, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into the prepared muffin cups. 

Stir together all of the topping ingredients JUST till crumbly. Stir gently, and don’t overmix; you don’t want to turn this crumbly topping into a solid mass. Sprinkle the topping over the muffins.

Bake the muffins for 20 minutes, or until they’re a pale golden brown. Remove them from the oven, and serve warm, or at room temperature.
Yield: 12 muffins.