All You Need Is Love and A Gingerbread Muffin!!

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I don’t know about you, but who really enjoys the cold weather when there is no snow? I feel like the only correct way to enjoy the cold weather is baking a delicious snack, wearing comfy snuggly warm clothes, and watching an amazing Christmas movie: such as Elf or Home Alone. I love baking when it is cold out as it makes me feel warm and helps me forget how chaotic Ohio’s weather is. Not only is this recipe super delicious but it has ingredients that provide benefits to our bodies. The ginger in the muffins can help fight against germs, sooth sore muscles, and lower blood sugar and cholesterol levels. The cinnamon is loaded with antioxidants which may help inflammation and improve sensitivity to insulin along with possibly lowering blood sugar levels. Christmas is coming and will be here before we know it so try this perfect quick and easy snack for a party or to just have on Christmas morning!

 

 

Yields: 12 servings

Prep Time: 20 minutes

Total Time: 1 hour 40 minutes

 

Ingredients:

 

For the Streusel:

-   ½ c. all-purpose flour

-   1/3 c. light brown sugar

-   ¾ tsp. ground cinnamon

-   ¼ tsp. ground ginger

-   1/8 tsp. ground nutmeg

-   1/8 tsp. ground cloves

-   ½ tsp. kosher salt

-   ½ tsp. vanilla extract

-   4 tbsp. unsalted butter, melted

 

For the Muffins:

-   ¾ c. buttermilk, at room temperature

-   1/3 c. molasses

-   ½ c. unsalted butter, melted

-   ¼ c. canola oil

-   ½ c. packed light brown sugar

-   1 large egg, at room temperature

-   1 ½ tsp. vanilla extract

-   2 c. all-purpose flour

-   2 tsp. ground cinnamon

-   1 tsp. ground ginger

-   ½ tsp. ground nutmeg

-   ¼ tsp. ground cloves

-   ¾ tsp. baking soda

-   ½ tsp. kosher salt

-   2 tbsp. turbinado sugar

 

For the Glaze:

-   1 c. powdered sugar

-   1/8 tsp. kosher salt

-   1 tsp. vanilla extract

-   2 tbsp. half and half, heavy cream or milk

 

 

Directions:

 

1. For the streusel: Whisk together the flour, sugar, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl. Add the vanilla and melted butter to the flour mixture, stirring until the mixture resembles wet sand. Cover and chill the streusel for at least 30 minutes and up to 1 day ahead.

2. For the muffins: Preheat the oven to 425°. Whisk together the buttermilk, molasses, melted butter, oil, brown sugar, egg, and vanilla in a medium bowl.

3. Whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt in a large bowl.

4. Add the wet ingredients to the dry ingredients, and stir just until combined. Spoon the batter evenly into a standard 12-cup muffin tin lined with paper liners.

5. To bake immediately: Top the muffin batter evenly with the streusel, then sprinkle evenly with the turbinado sugar. Bake the muffins 5 minutes. Reduce the oven temperature to 350°, and continue baking 14 to 16 minutes or until a wooden pick inserted in the center of a muffin comes out clean with a few moist crumbs attached. Remove the muffins to a wire rack to cool completely, about 30 minutes.

6. To make ahead: Cover and refrigerate the muffin tin for up to 12 hours. Preheat the oven to 425°. Let the muffins sit at room temperature for 30 minutes. Top the muffin batter evenly with the streusel, then sprinkle evenly with the turbinado sugar. Bake the muffins 5 minutes. Reduce the oven temperature to 350°, and continue baking 16 to 20 minutes or until a wooden pick inserted in the center of a muffin comes out clean with a few moist crumbs attached. Remove the muffins to a wire rack to cool completely, about 30 minutes.

7. For the glaze, whisk together the powdered sugar, salt, vanilla, and half and half in a medium bowl until smooth. Drizzle the glaze evenly over the cooled muffins.

 

 

Source: https://www.thepioneerwoman.com/food-cooking/recipes/a41499570/gingerbread-muffins-recipe/

 

 

~MP

 

 

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