Gingery-bread Muffins

in Breakfast, Scones & Muffins

Halloween is stressful, isn’t it? Too much costume pressure. Will it be clever? Will it be cute? Will I be cute? Will I be able to use the restroom while dressed as a gigantic stick of butter? Will people think it’s funny? Will I be cold? UGGGGGH!

This year I got lucky; about a week ago I got a haircut and my hair stylist might’ve cut my bangs a liiiiitttle too short. I got home, looked in the mirror and realized that this year’s costume actually chose me. Lucky. Me.

So yeah…Dora the Explorer is totally happening. Backpack and Map will be there, too. Don’t be jellz!!

Much like my Dora costume, these muffins chose me, too.

I was recipe stumped. I bought some apple cider with plans on making something fried and delicious; but then I just grew kinda ‘meh’ about the idea, so I poured the apple cider over ice, added some bourbon (delicious! recommend!) and started digging in my pantry.

Matcha? Nah. Been there.

Dried cranberries? Craisins are just raisins tolerable cousin. No.

Yeast packets? Not in the mood–too impatient for rises.

Earl Grey Tea? Getting warmer. Maybe?

Molasses? DING DING DING!

My brain went to gingerbread.

I moved some more things around and found some candied ginger.

I dug in the fridge…found some milk…icing!!

These were perfectly moist, a little spicy and the sweetness from the glaze made them pretty indulgent, in the best way ever.

If you’re going for a less sweet breakfast, I highly recommend skipping the glaze. And while I think the candied ginger looks cute, I don’t recommend putting three on there–a little too spicy. Stick to one piece.

This whole recipe is a total cupboard mash-up.

Do you do this? Some good things come of making what you have on hand. Sometimes your cupboards will surprise you. For real.

Gingery-bread Muffins

Recipe adapted from Chow

Print this recipe!

For muffins:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup buttermilk, shaken
2 teaspoons vanilla extract
8 tablespoons unsalted butter (1 stick), at room temperature
1 cup packed dark brown sugar
1/2 cup dark molasses
2 large eggs

For glaze:
1/2 cup confectioner’s sugar
1/2 tablespoon whole milk

1. Heat oven to 350°F and arrange a rack in middle. Line a muffin tin with liners.
2. In a large bowl, combine all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, and ground allspice.
3. In a measuring cup, stir together buttermilk and vanilla until combined. Whisk to aerate and break up any lumps; set aside. In a separate medium bowl, stir together buttermilk and vanilla until combined.
4. In a another bowl, beat together the butter and brown sugar until light in color and fluffy, about 5 minutes. Beat in molasses until well combined and then add the eggs, one at a time, beating after each addition until well incorporated.
5. (Don’t be alarmed if mixture looks separated and curdled.) Scrape bowl and add one third flour mixture, beating on low speed just until flour is incorporated. Add half buttermilk mixture and once batter is smooth add another third flour mixture. Add remaining buttermilk and mix until incorporated. Add remaining flour mixture, and beat until incorporated and smooth.
6. Scoop batter into prepared muffin tin about 3/4 of the way. Bake for about 20 minutes, or until a toothpick inserted in the middle comes out clean. Cool muffins in tin for about 5 minutes before removing and transferring to a cooling rack.
7. While muffins are cooling, mix together powdered sugar with milk and stir until smooth. When muffins are completely cooled, pour icing on top of muffins and top with candied ginger. Serve right away. If you’re baking these things up and taking them somewhere, I’d recommend icing ’em right before serving.

Yields about 12-15 muffins

{ 36 comments… read them below or add one }

Averie @ Love Veggies and Yoga October 26, 2011 at 9:56 am

These look fab. I am not into rising yeast and packets and waiting and all that business either. I am very, very into ginger + molasses anything!

Reply

jas October 26, 2011 at 10:58 am

mmmm… I love a good gingerbread muffin or cake. Delicious!

Reply

Katrina October 26, 2011 at 11:02 am

Hollllly moley! These sound fab! Also, I LOVE that you’re being Dora! So funny and clever. Love it!

Reply

Sue/the view from great island October 26, 2011 at 11:04 am

I grew up on gingerbread cake, and I think it’s under appreciated as a pastry flavor these days. I’m a sweet muffin for breakfast girl all the way, so I will try these for sure.
I love how you’ve used the accents of bright color in these photos.

Reply

Adrianna October 26, 2011 at 6:42 pm

Thanks, Sue! Yay for color!

Reply

Heather (Heather's Dish) October 26, 2011 at 11:39 am

i never really had gingerbread growing up…just ginger cookies…so i’m always down with trying new things to expand those gingerbread horizons :)

Reply

Blog is the New Black October 26, 2011 at 11:57 am

I’m not huge on gingerbread, but I know someone who is- and I’m totally making this!

Reply

Bev Weidner October 26, 2011 at 12:54 pm

Please, for the love of all that is good and sacred in this life, post your halloween self next week. PLEASE. 😉

And oh, hey muffins? GET IN MY MOUTH.

Reply

Adrianna October 26, 2011 at 6:42 pm

Ha. I’ll see what I can do…

Reply

Allyn October 26, 2011 at 1:32 pm

Oooooh how I love ginger! We used to go to this awesome asian market when I lived in Memphis as a kid and get ginger candies, and it was a total love/hate (they were so spicy!) with an emphasis on love.
Now I need to be a good Southern girl and go buy some molasses.

Reply

Hilliary@HappilyEverHealthy October 26, 2011 at 1:49 pm

I was actually craving gingerbread last night! I am so glad you posted this recipe today!

Reply

Annie @ Annie's Cooking Lab October 26, 2011 at 1:52 pm

Those look amazing, I love the candied ginger on top!

Reply

Robin @ Our Semi Organic Life October 26, 2011 at 2:00 pm

this looks amazing!

Reply

Dana B October 26, 2011 at 2:25 pm

I love crystalized ginger; I’ll take 3 on mine please, and maybe some inside, too :) These look wonderful!

Reply

charlotte au chocolat October 26, 2011 at 2:29 pm

It’s 10:30. Is that too early to try your cider with bourbon idea?

Reply

Adrianna October 26, 2011 at 6:42 pm

Uhh…no. Definitely the perfect time.

Reply

Lindsay @ Schnoodle Soup October 26, 2011 at 3:03 pm

I adore gingerbread, but I think I like more the molasses than the ginger. Is that weird?!

Reply

Adrianna October 26, 2011 at 6:43 pm

Molasses is beautiful. So no.

Reply

Rachael October 26, 2011 at 3:43 pm

This will be breakfast for many upcoming mornings.

Reply

Nicole October 26, 2011 at 3:55 pm

It’s like Christmas for breakfast! Love it!

Reply

Anna October 26, 2011 at 4:27 pm

Bookmarked! I am so glad it is time to bake with ginger again :)

Reply

Kasha October 26, 2011 at 4:37 pm

I’ve loved gingerbread ever since I read about it in the Little House books! Thanks for the recipe!

Reply

brandi October 26, 2011 at 5:13 pm

love anything and everything that is remotely close to gingerbread. especially with candied ginger. i OD on that stuff if I have it in the house.

Reply

Carissa October 26, 2011 at 5:47 pm

These look so good! I bet a little strudel on top would be good, too, as a replacement for the icing.

Reply

Kasey October 26, 2011 at 6:06 pm

Oh my God, that reminds me of the time I tried to cut my own bangs in high school…Definitely not a great idea. These muffins look so pretty!

Reply

Maggie @ A Bitchin' Kitchen October 26, 2011 at 6:27 pm

These look delicious! And thanks for the bourbon + cider idea. I have some leftover cider from a failed recipe, and I think I know what this evening’s cocktail will be :)

Also…puhhhlease share a photo of you dressed as Dora. That sounds like an adorable costume!

Reply

NicoleD October 26, 2011 at 6:52 pm

I like the way you think! That is the best way to clean out the pantry. Love those cupcake liners, too. I cracked up about the Dora costume. Work it!

Reply

Nastassia (Let Me Eat Cake) October 26, 2011 at 11:53 pm

ginger bread is one of my faves! love the candied ginger on top :)

Reply

Mags October 27, 2011 at 3:13 am

Three candied ginger pieces are too much?! What, you don’t like fire topping your muffins? Haha I’m glad you said something, I was beginning to think you were part dragon or something

Reply

Kiran @ KiranTarun.com October 27, 2011 at 3:25 am

Very festive! I love simple muffins as such. No messing with yeast or anything, likewise.

Reply

Mike October 27, 2011 at 6:46 am

A must try, they look soooo good!

Reply

dhanna October 27, 2011 at 7:18 am

I would just change the green base to orange and decorate creepy toppings so I could add up to my these muffins to my Halloween treats! Thanks for sharing!

Reply

DessertForTwo October 27, 2011 at 1:37 pm

Hehehe! I hope you post photos of Dora the Explorer!

My life has a serious lack of molasses. Gotta fix it with these!

Reply

Lori @ RecipeGirl October 27, 2011 at 1:48 pm

Dora? How cute is that. You’ll make the best Dora :)

Love the extra gingery gingerbread muffins. Works for me.

Reply

Rachel @ The Avid Appetite October 27, 2011 at 4:31 pm

these look unbelievable and are totes making me want to listen to Christmas music! I love gingerbread around the holidays :)

Reply

yummy supper October 27, 2011 at 7:35 pm

Hey “Dora,”
I think I just got the same haircut yesterday. Not thrilled over here, but I like your positive spin;)
Okay I am so jealous of your pantry. I only wish I could just whip up some gingerbread muffins! But yes, I do love to cook from what I have lying around. It’s so much more challenging creatively and I always like an excuse not to hit the store.
Happy Halloween!
-Erin

Reply

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: