Snappy Ginger Muffins
I LOVE Gingerbread of any kind, and these Snappy Ginger Muffins are absolutely scrumptious. Molasses, cinnamon and ginger give these muffins that great Gingerbread taste. I thought the muffins turned out wonderfully well.
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I baked the muffins in miniature muffin pans along with some miniature Poppy Seed Muffins for an event at our church. I love when people ask me to bring baked goods to events. I was grateful to be able to try out this recipe that I had been looking at for a few weeks. We didn’t get to go to the event because we were babysitting our granddaughter. But I heard back that the muffins were scarfed down like crazy–especially by the kids!
Snappy Ginger Muffins are relatively easy to make and a great treat for breakfast or brunch. You can serve them with your morning coffee, but they also freeze well if you need to make them in advance. These muffins pack up well for picnics, kids’ sporting events, school lunches, tailgating parties or potlucks. Try them with some apple cider or serve with soup any time of the year.
Whatever you decide to make them for, you’ll find everyone devours them! Snappy Ginger Muffins are just really, really good. You’ll enjoy every bite. 🙂
You’ll find every bite of Snappy Ginger Muffins is delicious!
I made them in miniature muffin tins.
Each batch made 72 miniature muffins!
If you enjoy Gingerbread, you’ll rave over these tasty Gingerbread Muffins.
Here’s what I did.
I used these ingredients.
Place granulated sugar, brown sugar and oil in a mixing bowl.
Beat with an electric mixer until well combined.
Add molasses and egg.
Beat mixture again with electric mixer.
In a separate mixing bowl add unbleached flour (bleached flour toughens baked goods). Add baking soda, salt, ginger and cinnamon.
Stir or whisk to combine well.
Add flour mixture alternately with half-and-half and mix again.
Beat with an electric mixer.
Add remaining flour and half and half.
This time, stir ingredients until well combined.
Spoon batter into miniature muffin tins that have been sprayed with cooking spray.
Bake in a preheated 400 degree oven for about 8-10 minutes, or until a toothpick inserted in center comes out clean. Be careful not to over-bake!
Cool muffins in pans 10 minutes before removing to wire racks to cool.
Snappy Ginger Muffins are a real treat!
These delectable muffins make great snacks for your kids’ sporting events, tailgating parties or potlucks.
Snappy Ginger Muffins are terrific served on cold, winter days with hot soup too.
Here’s the recipe.
SNAPPY GINGER MUFFINS
(Recipe adapted from Taste of Home, Prize Winning Recipes, pg. 124)
Snappy Ginger Muffins
Equipment
- 3 24-tin miniature muffin pans
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 wooden spoon
- 1 electric mixer
- measuring cups
- measuring spoons
- 3 wire cooling racks
Ingredients
- 1/2 cup canola oil or avocado oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 cup molasses
- 1 large egg
- 3 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 cup half-and-half
Instructions
- Spray three 24-tin miniature muffin tins with cooking spray; set aside.
- Preheat oven to 400º.
- In a large mixing bowl, beat granulated sugar, brown sugar and oil until well combined.
- Add molasses and egg and beat again.
- In a separate mixing bowl, combine flour, baking soda, salt, cinnamon and ginger.
- Stir well so spices are well incorporated with the flour.
- Add flour mixture to molasses mixture alternately with half-and-half.
- Spoon muffin batter into prepared muffin tins about two-thirds full.
- Bake at 400º about 8-10 minutes, or until a toothpick inserted in center comes out clean.
- DO NOT OVERBAKE!
- Cool muffins in pan about 10 minutes before removing to a wire cooling rack.
Notes
Nutrition
Snappy Ginger Muffins are great for school lunches and picnics too.
Serve Snappy Ginger Muffins with hot apple cider!
You can make these muffins in advance and freeze them if necessary.
If you enjoy Gingerbread, these are terrific muffins to make for any daily or weekend breakfast. Try them for a holiday or company breakfast, too.
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