It appears that November weather has finally settled into Southwestern Pennsylvania. As I look out over the farm, the fields are covered in mist, there is a nip to the air, and the grey clouds overhead create a dreary gloom. Today is one of those days that I would like to curl up with my favorite quilt, a good book, a nice cup of tea, and a spiced sweet treat. However, duty calls, and once I finish writing to you, dear reader, I am off to the studio to make three batches of soap. If we complete our to-do list in a timely manner, I will bake a small batch of spicy, seasonal gingerbread muffins.
I don't often make sweet treats, especially of the spiced variety, because I will be the one to eat them. To be honest, I don't need the temptation or the calories. However, I have been craving fresh, warm gingerbread for almost a month. My daughter doesn't like anything sweet other than gob cake or Little Debbie Swiss Rolls. The Bibbed Wonder prefers no-bake cookies and has no palate for applesauce cookies, pumpkin anything, or gingerbread. They are a sad, boring lot with limited tastebuds. Sigh.
I found a recipe for delicious bakery-style gingerbread muffins years ago. The recipe is delightful, but I have only made it half a dozen times. Unless I am expecting company or we are attending a brunch, I can't justify making something only I enjoy. Today, if time permits, will be the exception. I look forward to the kitchen smelling like warm, spicy, sweet gingerbread. I also look forward to settling in with a nice cup of Almost Home tea from Broken Locust and reading a book. If not today, then tomorrow. Unless my bib-overall-wearing husband decides we must make soap on a Saturday. He gets twitchy this time of year and tends to go wild making soap to keep the shelves filled. This is not bad unless one craves a delightful treat that takes time to make.
Today, I will share my recipe for gingerbread muffins. If I can't make a batch for myself, I will live vicariously through you and hope you enjoy them as much as I do. Trust me, your kitchen will smell seasonal and festive. It's the perfect time of year to enjoy a special treat. I found this recipe on Jessie Bakes Treats during the height of the pandemic.
Gingerbread Muffins
Ingredients:
2 1/4 C all-purpose flour spooned and leveled
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 & 1/2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 C salted butter melted and cooled to room temperature
3/4 C brown sugar
1/2 C sweetened molasses
1/2 C milk at room temperature
2 large eggs at room temperature
1 tsp vanilla extract
coarse sugar for sprinkling on top
Directions:
Preheat oven to 425 F and line a muffin pan with liners.
Whisk flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt in a large bowl.
2 & 1/4 C all purpose flour,2 tsp baking powder,1/2 tsp baking soda,1/4 tsp salt,1 & 1/2 tsp ground ginger,2 tsp ground cinnamon,1/2 tsp ground cloves
Whisk together molasses, milk, eggs, butter, brown sugar, and vanilla extract in a medium bowl.
1/2 C salted butter, 3/4 C brown sugar, 1/2 C sweetened molasses, 1/2 C milk, 2 large eggs, 1 tsp vanilla extract
Add the wet ingredients to the dry. Mix just until combined using a rubber spatula.
Do not over-mix the batter, or the muffins will become dense.
Add the batter to the muffin pan, filling each muffin liner just over 3/4 full.
Sprinkle the coarse sugar on top of each muffin. This step is optional, but it adds a fantastic crunch to the muffins.
Bake for 5 minutes at 425 F, then lower the oven temperature to 350 F. Cook for an additional 15 minutes at 350 F or until a toothpick inserted into the middle of the muffin comes out clean.
Let muffins cool in the pan for 5 minutes before moving to a wire rack to cool completely.
On this seasonal November day, stay safe, be smart, eat delicious food that makes you happy, even if you are the only one who it makes happy, and keep washing your hands.
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