Gingerbread Muffins
I made these yummy muffins for a work party and they turned out so well. I followed a recipe I found off Pintrest so I can't take credit for it. I will link it below. I have typed out a shortened version here to show you what I did. Basically mix the wet ingredients together and add the flour slowly, then bake it. easy. I made 2 batches of this (in total I made about 36 muffins). I made a few modifications to the recipe to work with what I had, I switched our vanilla extract for almond extract and I used orange extract instead of orange zest since I didn't have any oranges. whatever works, right?
Here is the actual recipe from Fork Knife Swoon.
Muffin Ingredients:
- 1 small/medium very ripe banana, mashed (
- 1 egg
- 1 tsp almond extract
- zest of half an orange (optional) OR orange extract
- 1-1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp fine-grain sea salt
- 1/2 cup vegetable oil
- 1/3 cup molasses
- 1/3 cup unsweetened almond milk (or sub 2% dairy milk)
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2-1/4 cups all-purpose flour
Ingredients for Maple Vanilla Glaze or Frosting:
- 1 cup powdered sugar, sifted
- 1-2 Tbsp milk
- 1 Tbsp pure maple syrup
- 1 tsp almond extract
Instructions:
1. Preheat the oven to 400°F.
2. In a large bowl, mash the banana until there are almost no lumps. Mix in the egg, extracts, milk, oil, molasses, and spices.
3. once this is mixed well start adding in the sugars and baking power & soda.
4. Now, slowly add in the flour and use a spatula to fold the mixture until everything is mixed in and you have a batter.
5. Next, using your cupcake/muffin tins use little liners (or just spray them really well) and take a cookie scoop and start scooping batter into each liner/cup. Take the tray and tap it on the table a little to help the batter set better.
6. Place in the oven for 10 minutes. After this time is up, take them out and switch the trays around or turn them to make sure they cook evenly. Turn the temperature down to 375°F and bake for an additional 7-9 minutes until they are fully cooked (use a toothpick and -lightly- stab a muffin. if it comes out clean they are done). I chose to make some muffins bigger and some smaller to see what works best. if you add more batter definitely cook longer for the 2nd part of baking.
4. Now, slowly add in the flour and use a spatula to fold the mixture until everything is mixed in and you have a batter.
5. Next, using your cupcake/muffin tins use little liners (or just spray them really well) and take a cookie scoop and start scooping batter into each liner/cup. Take the tray and tap it on the table a little to help the batter set better.6. Place in the oven for 10 minutes. After this time is up, take them out and switch the trays around or turn them to make sure they cook evenly. Turn the temperature down to 375°F and bake for an additional 7-9 minutes until they are fully cooked (use a toothpick and -lightly- stab a muffin. if it comes out clean they are done). I chose to make some muffins bigger and some smaller to see what works best. if you add more batter definitely cook longer for the 2nd part of baking.
THE GLAZEEEEE!!!!
Add the ingredients for the glaze in a bowl. mix it up. add more powdered sugar to achieve desired consistency. I think I added about 1/2 cup of powdered sugar to this recipe for a thicker glaze. it covered all of my muffins. although in the future I would make more and make it thicker.
