We’re starting to gear up for the holidays here at #MuffinMonday, bringing you Gingerbread Muffins this week. The Big Guy was less than thrilled, seeing as he’s not a gingerbread fan, but the rest of us–well, we were pretty excited.
He doesn’t know what he’s missing! Pretty well balanced, they were not too spicy or strong on the molasses. Adding cinnamon chips complemented the batter nicely, bringing this muffin to a level where it could be considered dessert as well. Which is perfect because I love dessert for breakfast.
For the drizzle, I chose to use a bar of white chocolate I purchased at a local chocolate-maker, Fascia’s Chocolates in Waterbury, CT. The original recipe called for white chocolate chips but most of the time, they’re not made with cocoa butter, relying instead upon artificial flavors to create a white chocolate taste, if you can even call it that. They’re not the same and I urge you to select something of real quality instead. You’ll never look back!
Mmmm… delicious! Usually I freeze the extras to make sure we have enough time to eat them before they go bad. No need. They’re almost gone already! I wonder how the others adapted the Gingerbread Muffins to their liking this week? Let’s check with An at Baker Street to find out!
- 1/4 cup light brown sugar lightly packed
- 1/2 cup unsulphured molasses
- 1/3 cup whole milk
- 1/3 cup olive oil
- 1 large egg
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp fine sea salt
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp allspice
- 1/2 cup cinnamon chips
- 1 1/2 oz white chocolate chopped and melted
- Preheat oven to 400 degrees Fahrenheit. Grease or line with paper cups a 12-cup muffin tray and set aside.
- In a large mixing bowl, beat the brown sugar, molasses, milk, olive oil, and egg with a silicone spatula.
- Add to it the flour, baking powder, ginger, salt, baking soda, cinnamon, and allspice, mixing until just combined.
- Stir in the cinnamon chips.
- Using a medium cookie scoop, portion out the batter evenly between the 12 muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Leave in muffin tray for 5 minutes, then transfer to a wire rack to cool completely.
- Once muffins are cool, put chopped white chocolate in a zip top bag and microwave at 50% power for 30 second increments until melted, squeezing the bag each time to evenly distribute heat.
- Snip the corner off the bag and drizzle the white chocolate over the tops of the muffins, allowing to set before serving.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.