When you think of gingerbread, does your mind go to dark, spicy cake squares redolent with molasses or do you think of gingerbread men cookies? While we love both of those options, we happen to be partial to the way the flavors in our gingerbread muffins go with our hot morning beverages. These muffins showcase the best features of a great gingerbread: cinnamon, cloves, molasses and ginger two ways – ground and crystallized. Try them with a dollop of Cream Cheese Frosting on top.
Image: Dédé Wilson
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ginger
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- Pinch cloves
- ¼ cup finely chopped crystallized ginger
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- ⅓ cup sugar
- ½ cup unsulphured molasses
- 1 large egg, at room temperature
- ¾ cup hot water
- Position rack in center of oven. Preheat oven to 350°F. Coat a 12-cup standard-sized muffins tin with nonstick spray or line with paper liners.
- Whisk together flour, baking soda, ginger, cinnamon, salt and cloves in a bowl to aerate and combine; toss in crystallized ginger and set aside.
- Beat butter with electric mixer until creamy, about 1 to 2 minutes. Add sugar gradually and beat on medium until light and fluffy, about 2 minutes more. Scrape down mixture and beat in molasses, then beat in egg.
- Alternately stir in flour mixture and hot water with a wooden spoon just until mixed.
- Divide batter equally among muffin cups and bake for about 15 to 20 minutes or until a toothpick inserted in the center shows a few crumbs clinging. Cool pan on rack. Serve warm or at room temperature.
- If you want to crown with a swirl of Cream Cheese Frosting you must allow the muffins to cool first. Or, serve them warm with the cream cheese frosting in a dish to spread as you would butter or jam. These muffins are best eaten the day they are baked, although you can hold them overnight in an airtight container at room temperature.