Gingerbread Muffins
Category: Desserts
Serves: 10
These delightful gingerbread muffins are a perfect treat for the holiday season or whenever you crave something warm, spicy, and comforting. With a blend of cocoa, cinnamon, ginger, and a hint of anise, each bite delivers a rich flavor profile that will leave you wanting more. The fluffy muffins are topped with a glossy glaze, making them a festive addition to any dessert table. Here’s how to make them!
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsweetened cocoa powder | 10g |
| Whole milk | 220g |
| All-purpose flour | 280g |
| Brown sugar | 100g |
| Eggs | 120g |
| Butter (unsalted) | 90g |
| Ground cinnamon | ½ tsp |
| Ground ginger | ½ tsp |
| Ground anise | A pinch |
| Baking powder | 10g |
| Powdered sugar (for the glaze) | 190g |
| Water | 30g |
| Lemon juice | As needed |
Instructions
-
Prepare the butter
Start by melting the butter over low heat until fully melted. Allow it to cool slightly until it is warm, but not hot to the touch. -
Prepare the wet ingredients
Make sure the eggs and milk are at room temperature for the best results. In a large mixing bowl, whisk together the brown sugar and eggs using an electric mixer for about 3-4 minutes, or until the mixture becomes pale and fluffy. -
Incorporate the butter
Once the egg and sugar mixture has lightened, gradually pour in the melted butter while mixing to combine. -
Add the dry ingredients
Sift the all-purpose flour, cocoa powder, baking powder, cinnamon, ginger, and a pinch of anise directly into the mixture. Stir gently to incorporate all the dry ingredients. -
Mix in the milk
Slowly add the milk to the batter, mixing it in a little at a time. Continue mixing until you have a smooth, even batter. -
Prepare the muffin tins
Line 10 muffin cups with paper liners, or use reusable aluminum muffin cups. Alternatively, you can grease a muffin tray. Evenly divide the batter between the muffin cups, ensuring each is filled to about ¾ full. -
Bake the muffins
Place the muffin tin on a baking tray and bake in a preheated oven at 180°C (350°F) for approximately 20-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean. -
Make the glaze
While the muffins are cooling, prepare the glaze. In a small bowl, combine the powdered sugar and water, adding a few drops of lemon juice to taste. Stir until the glaze is smooth and thick, with a pourable consistency. -
Glaze the muffins
Once the muffins are completely cooled, spoon the glaze over each one, allowing it to drip down the sides. Place the glazed muffins on a wire rack over parchment paper to catch any drips. -
Finish and serve
For a final touch, sprinkle a pinch of ground cinnamon over the glazed muffins. Serve immediately or store them in an airtight container for later enjoyment.
Enjoy these gingerbread muffins as a sweet treat for breakfast, dessert, or a cozy afternoon snack. They’re perfect for sharing with family and friends, and the warm spices will fill your kitchen with a heavenly aroma!
