Are you seeking a delectable treat that tantalizes your taste buds with a symphony of warm spices and the rich sweetness of molasses? If so, look no further than the enticing world of ginger molasses muffins. These delectable morsels offer a delightful fusion of flavors and textures, combining the tangy kick of ginger, the subtle sweetness of molasses, and the soft, moist crumb of perfectly baked muffin. Embark on a culinary journey that will unveil the secrets of crafting the perfect ginger molasses muffin, ensuring that you can delight your family and friends with this irresistible taste sensation.
Check out the recipes below so you can choose the best recipe for yourself!
GIANT PUMPKIN MUFFINS WITH MOLASSES-GINGER GLAZE
Yield Makes 6 giant muffins or 18 standard muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Spray 6 giant (1 1/4-cup) muffin cups or 18 standard (1/3-cup) muffin cups with nonstick spray. Sift flour, ginger, baking soda, and salt into medium bowl. Using electric mixer, beat 1 cup sugar and oil in large bowl to blend. Beat in eggs 1 at a time, blending well after each addition. Beat in pumpkin, 1/2 cup molasses, buttermilk, and 1/4 cup crystallized ginger. Stir in flour mixture until just blended.
- Divide batter among prepared muffin cups. Bake until toothpick inserted into center comes out clean, about 40 minutes for giant muffins and 30 minutes for standard muffins. Transfer muffins to rack; cool completely.
- Whisk powdered sugar, 1 1/2 tablespoons water, and 1 tablespoon molasses in medium bowl, adding more water as needed to form thick glaze.
- Dip muffin tops in glaze; transfer to rack, allowing glaze to drip down sides. Sprinkle with 1/4 cup crystallized ginger. Let stand until glaze is set, about 1 hour.
GINGER MOLASSES MUFFINS
Make and share this Ginger Molasses Muffins recipe from Food.com.
Provided by grandma2969
Categories Breads
Time 25m
Yield 12 medium muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400* --
- Lightly grease, spray or line 12 muffin cups with paper liners and set aside.
- Combine flour, brown sugar, ginger, baking powder, baking soda, and cloves in a large bowl, and stir till well blended.
- In a seperate bowl, whisk together the buttermilk, molasses, oil and egg.
- Add to the dry ingredients all at once and fold just until the dry ingredients are evenly moistened.
- Do not overmix.
- Divide the batter evenly amond the muffin cups.
- Bake until the edges begin to pull away from sides and a toothpick inserted in the centers comes out clean -- 20-22 minutes.
- cool on wire rack before removing from pans.
Tips:
- To ensure light and fluffy muffins, make sure to mix the batter until just combined. Overmixing can result in dense muffins.
- Use high-quality ginger and molasses for the best flavor. Freshly grated ginger and dark molasses will give your muffins a more intense flavor.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- To prevent the muffins from sticking to the pan, grease or line the muffin cups with paper liners.
- Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking can dry out the muffins.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These ginger molasses muffins are the perfect combination of sweet, spicy, and moist. They're easy to make and always a hit with family and friends. Whether you're enjoying them for breakfast, lunch, or a snack, these muffins are sure to put a smile on your face.
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