Gingerbread Muffins
By America's Test KitchenPublished on August 22, 2007
Yield
12 muffins
Ingredients
2 cups unbleached all-purpose flour (10 ounces/283 grams)½ teaspoon baking soda ½ teaspoon table salt 1 tablespoon ground ginger 2 teaspoons ground cinnamon ½ teaspoon ground allspice 2 large eggs 1 ½ cups packed dark brown sugar (10 ½ ounces/298 grams)1 cup buttermilk 8 tablespoons unsalted butter (1 stick), melted and cooled slightly
Before You Begin
Be careful not to overmix the batter in step 2; otherwise the muffins will be tough.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Spray standard muffin tin with nonstick cooking spray.
- Whisk together flour, baking soda, salt, ginger, cinnamon, and allspice in medium bowl until combined. Whisk together eggs, brown sugar, and buttermilk in large bowl until combined. Add melted butter and whisk vigorously until thick and homogeneous. Whisk half of dry ingredients into wet ingredients until two begin to come together and then add remaining dry ingredients and stir with rubber spatula or wooden spoon until just combined (do not overmix).
- Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until golden and toothpick inserted into center of muffin comes out clean, 18 to 22 minutes, rotating pan from front to back halfway through baking time. Cool muffins in tin for 5 minutes and then transfer to wire rack and cool for 10 more minutes. Serve warm.
Yield
12 muffinsIngredients
2 cups unbleached all-purpose flour (10 ounces/283 grams)
½ teaspoon baking soda
½ teaspoon table salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground allspice
2 large eggs
1 ½ cups packed dark brown sugar (10 ½ ounces/298 grams)
1 cup buttermilk
8 tablespoons unsalted butter (1 stick), melted and cooled slightly
Test Kitchen Techniques
Ingredients
2 cups unbleached all-purpose flour (10 ounces/283 grams)
½ teaspoon baking soda
½ teaspoon table salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground allspice
2 large eggs
1 ½ cups packed dark brown sugar (10 ½ ounces/298 grams)
1 cup buttermilk
8 tablespoons unsalted butter (1 stick), melted and cooled slightly
Test Kitchen Techniques
Ingredients
2 cups unbleached all-purpose flour (10 ounces/283 grams)
½ teaspoon baking soda
½ teaspoon table salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground allspice
2 large eggs
1 ½ cups packed dark brown sugar (10 ½ ounces/298 grams)
1 cup buttermilk
8 tablespoons unsalted butter (1 stick), melted and cooled slightly
Test Kitchen Techniques
Why This Recipe Works
We wanted to add the earthy kick of molasses to our gingerbread muffin recipe, but found that even light molasses came on too strong for the muffin. Dark brown sugar—a blend of molasses and sugar—proved to be the answer. A combination of ginger, cinnamon, and allspice was ample, though we needed a full tablespoon of ginger to bring its flavor to the fore. A surprise ingredient in our gingerbread muffin recipe, buttermilk, really drew out the flavor of the spices with its acidity.
Before You Begin
Be careful not to overmix the batter in step 2; otherwise the muffins will be tough.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Spray standard muffin tin with nonstick cooking spray.
- Whisk together flour, baking soda, salt, ginger, cinnamon, and allspice in medium bowl until combined. Whisk together eggs, brown sugar, and buttermilk in large bowl until combined. Add melted butter and whisk vigorously until thick and homogeneous. Whisk half of dry ingredients into wet ingredients until two begin to come together and then add remaining dry ingredients and stir with rubber spatula or wooden spoon until just combined (do not overmix).
- Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until golden and toothpick inserted into center of muffin comes out clean, 18 to 22 minutes, rotating pan from front to back halfway through baking time. Cool muffins in tin for 5 minutes and then transfer to wire rack and cool for 10 more minutes. Serve warm.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments