Breakfasts have been a little boring around here, so this week I tried to spice things up with some some mini ginger muffins.
Using a recipe I typically use for regular gingerbread, I baked it my Baker’s Secret Nonstick 24-Cup Mini Muffin Pan. The results were moist muffins with beautifully rounded tops. As for flavor, to get the most of it I recommend using full flavored molasses over mild. I tested with both mild and full, and while I usually find full flavored molasses a little strong, it added more flavor to the muffins, which my daughter really liked since she’s a muffin purists who prefers muffins without chunks or nuts.
Anyhow, we thought these were very good for basic muffins. I might add a cinnamon sugar topping next time, but that’s about it. They’re not too sweet, look cute, and easy to carry along for breakfast on the go.
- 1 3/4 cups (8 ounces) all-purpose flour
- 1 teaspoon ginger
- 1/2 teaspoon freshly ground nutmeg
- 1 stick (4 ounces) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt plus a pinch (omit if using salted butter)
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup full flavored molasses
- 1/2 tablespoon hot water
- 1/2 cup buttermilk or milk mixed with lemon juice
- 1 teaspoon baking soda
- Preheat the oven to 375 degrees F. Spray a 36 hole mini muffin pan with cooking spray. Most pans have 24 holes, so you can bake 24 first and then bake 12 later or spray two pans.
- Mix the flour, ginger and nutmeg together and set aside.
- In a mixing bowl, beat the butter, salt and sugar until creamy. Beat in the vanilla, then beat in the eggs.
- In a liquid measuring cup, mix the molasses, water and buttermilk. Now add the baking soda and stir well – the liquid mixture should foam a little bit and lighten as the baking soda reacts. It might take a minute or two.
- With a heavy duty spatula or mixing spoon, add the flour mixture and milk mixture to the batter alternately, stirring until blended. Pour or spoon batter into muffin cups (it should come a little over halfway full) and bake at 375 F for 8 to 10 minute or until muffins are set and a toothpick inserted comes out clean.