Classic Gingerbread Muffins #MuffinMonday

Cinnamon, ginger, cloves and molasses give these classic gingerbread muffins their traditional flavor. Tender and light, they make a perfect snack or breakfast.

Merry Christmas to all who celebrate! 

This month’s Muffin Monday snuck up on me! I was certain that there was one more Monday next week still in December. When I realized I was wrong, I knew immediately that I wanted to make gingerbread muffins. I love the wonderful aroma when gingerbread is baking. It smells like Christmas to me. 

Classic Gingerbread Muffins

This recipe makes 15 regular sized muffins. If you don't have a nine cup muffin pan, I suggest you use a 12-cup and a six cup. Simply add a half cup of water to the empty cups when baking to keep the heat distribution even. 

Ingredients

2 ½ cups or 313g all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon salt

½ cup or 113g unsalted butter, softened

½ cup or 100g white sugar

1 large egg

1 cup or 240ml unsulphured molasses (not blackstrap)

1 cup or 240ml hot water

Optional for serving: a sprinkle of icing sugar

Method

Preheat the oven to 350°F or 180°C. Prepare 9-cup and 6-cup muffin pans by greasing them or lining them with paper muffin cups. 

Whisk the flour, baking soda, cinnamon, ginger, cloves, and salt in a large bowl.

In another mixing bowl, whisk the butter and sugar until light and fluffy. Add in the egg and whisk again. 

Whisk in the molasses until smooth and homogeneous.

Add the wet ingredients to the dry ingredients and fold until almost completely combined. 

There may still be a little flour showing. Whisk in the hot water until smooth.

Divide the batter between the muffin cups in your prepared pans. 

Bake in the preheated oven for 20-25 minutes. Insert a toothpick in the center of a muffin at 20 minutes; it should come out clean. If not, cook for a few additional minutes.

Allow the gingerbread muffins to cool before serving. 

Sprinkle with a little icing sugar, if desired, to serve.

Enjoy! 

Welcome to the last Muffin Monday for 2023! Check out the links below:

• Buttermilk Herb and Fontina Cheese Muffins from Karen's Kitchen Stories
• Classic Gingerbread Muffins from Food Lust People Love
• Honey Yogurt Muffins from Palatable Pastime

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Classic Gingerbread Muffins!

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Rough Puff Pain au Chocolat #BreadBakers

These rough puff pain au chocolat beauties are so much easier than regular puff pastry but still have the requisite flaky layers we all love so much.

When our host for this month’s Bread Baker event chose laminated dough as our theme, I really hoped to have time to make actual puff pastry. It’s something my son-in-law used to make and, in true Dai fashion, he made it look easy. I know it wasn't!

Time got away from me, as it does to most of us this time of year so I resorted to rough puff yeast dough. No regrets though. It was delicious. 

Rough Puff Pain au Chocolat

If you have access to the special chocolate batons that French bakeries use instead of chocolate bars, by all means, use them. As you can see from the photos, the chocolate does melt out somewhat but my taste testers all agreed that there was still plenty of big chocolate flavor from the dark 70 percent cocoa.

This recipe was adapted from one on Baking a Moment. 

Ingredients for 10

For the rough puff dough:

2 2/3 cups or 333g flour

1/4 cup or 50g sugar

2 3/4 teaspoons active dry yeast

3/4 teaspoon fine sea salt

1/2 cup + 1/3 cup or 188g unsalted butter, cold

2/3 cup or 160ml milk, (add up to 2 – 3 tablespoons more if needed)

For the egg wash:

1 large egg beaten with a teaspoon or two of water

For the filling: 

4 3/4 oz or 135g good quality chocolate (I used Lindt 70% cocoa dark chocolate. Bought 2 bars, used about 1 1/3.)

Method

Place the flour, sugar, yeast, and salt in a large bowl and whisk together until combined. 

Slice the butter into 1/8-inch or 1/3 cm thick slices and toss in the flour mixture to coat.

Add the milk and stir together until a shaggy dough forms. 

If you still have too much dry flour showing, add the extra tablespoons of milk, one at a time, mixing well in between. 

Wrap the dough tightly in cling film and chill for at least 1 hour. This can also be an overnight rest without any problems. 

On a lightly floured surface, roll the dough into a wide rectangle.

Fold it into thirds (like a letter), turn 90 degrees, and roll the dough out again. 

Repeat 4 to 6 more times, folding and rolling, until the dough has large streaks of butter in it but it is smooth and flat. If your kitchen is warm, chill the dough folded and wrapped in the refrigerator or freezer until stiff, before rolling out again. 

Wrap tightly and chill for 1 more hour, then roll it out to a rough square shape about 12 inches or 30cm wide.

Trim off any uneven edges. (Bake these rolled in cinnamon sugar for an easy treat.)

 Cut the dough into 10 rectangles (about 5x3 inches or 13x7.5cm.) I have a very hard time cutting things evenly when you can't cut halves then halves again but it's easy if you fold the two sides in and leave an equal part in the middle. 

Simply cut that middle piece out, then cut the other two pieces on the fold lines. Voilá, five reasonably even pieces! 

Cut your chocolate bars into short lengths and line a large baking pan with parchment. 

Place one piece of chocolate near the short end of each rectangle. Place another piece of chocolate about 1 1/2-inches from the other short end of the rectangle.

Roll the dough up around the chocolate pieces. Place the pain au chocolat seam side down in your prepared pan.

Cover them loosely with cling film and put the pan in a warm place. Prove until doubled in size. Alternatively, you can prove them overnight in the refrigerator then allow them time to rise at room temperature before baking the next day.

Preheat the oven to 375°F or 190°C and gently brush the pain au chocolate with the egg wash.

Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky.

Enjoy! 

It’s the second Tuesday of the month so that means it’s Bread Baker time! Today we are sharing baked goods made with laminated dough. Check out the treats below! Many thanks to our host Kelly from Passion Kneaded.

• Cranberry Brie Appetizer Pinwheels from A Messy Kitchen
• Croissant Bread from Karen's Kitchen Stories
• Herbed Cheese Scrolls from Sneha's Recipes
• Kakaós Csiga from Passion Kneaded
• Rough Puff Pain au Chocolat from Food Lust People Love

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Pin these Rough Puff Pain au Chocolat! 

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Cranberry Almond Applesauce Muffins #MuffinMonday

These cranberry almond applesauce muffins are tender and sweet, but not too sweet! They are perfect for snack time or breakfast with the addition of rolled oats.

A couple of weeks ago, I made homemade applesauce because one of lovely ladies who help us care for Mom suggested that applesauce would be handy to help her swallow her pills. It is really is! 

The only problem is that I made so much applesauce (four apples worth) and Mom only eats a little spoonful a day so I was concerned that it would turn bad before we used it up. 

Enter these applesauce muffins! They use 2/3 cup or 173g of applesauce and are absolutely delicious. 

Cranberry Almond Applesauce Muffins

This recipe make a small batch of six regular size muffins. If you have homemade applesauce, by all means, use it but store-bought works fine as well. Just try to buy one without a lot of added sugar. These muffins don’t need it. 

Ingredients

1 cup or 125g flour

1/4 cup or 25g rolled oats

1/4 cup or 50g brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Pinch salt

1 large egg

2/3 cup or 173g applesauce

1/4 cup or 60ml canola or other light oil, plus extra for greasing the muffin pan

1/2 cup or 45g dried cranberries

1/4 cup or 30g sliced toasted almonds

Optional for topping: more dried cranberries and almonds

Method

Preheat your oven to 350°F or 180°C and grease a six-cup muffin pan. 

In a medium bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, baking powder, baking soda and salt.

In a large bowl, whisk together the egg, applesauce and oil.

Add the wet ingredients to the dry ingredients and fold until they are just mixed. 

Add the cranberries and almonds and fold again. 

Divide the batter between the six muffin cups. Top with a few cranberries and sliced almonds, if desired. 

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. 

Cool on a wire rack. 

Enjoy! 

It's the last Monday of the month so that means it's time for my Muffin Monday friends to share their recipes. Check out the links below: 

• Cinnamon Roll Muffins from Karen's Kitchen Stories
• Cranberry Almond Applesauce Muffins from Food Lust People Love
• Lemon Filled Gingerbread Muffins from Jolene's Recipe Journal
• Pumpkin Orange and Date Muffins from A Day in the Life on the Farm
• Sourdough Eggnog Muffins from Zesty South Indian Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Cranberry Almond Applesauce Muffins!

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Sweet Sourdough Pumpkin Buns

These sweet sourdough pumpkin buns are soft, fluffy and flavorful. Sweetened with brown sugar, they are the perfect bread to serve with to your Thanksgiving feast. 

I am here to tell you that my sourdough starter, John Dough, is a survivor! I abandoned him in my Houston refrigerator in May and when I got back in September, I fed him a couple of times and he is back to normal. Go, John, go! 

I had a back up plan, though. In her fabulous book, The Sourdough Whisperer, Elaine Boddy gives useful and easy to follow instructions on how to dry out a sourdough starter for foolproof transport. I tried it with Jane Dough (my Jersey, CI starter) before I headed back here to Houston but then I didn’t need to use it when John revived.

What that means though is that I have dried sourdough starter to share, if a friend happens to need some or if John Dough gets into a slump. I can highly recommend connecting with Elaine if you love baking with sourdough and/or want to get started. Her books are great for experienced bakers and beginners alike. Plus she’s a really nice person. Tell her Stacy from the delicious. group sent you!

Sweet Sourdough Pumpkin Buns 

The dough for these sweet buns uses a fed sourdough starter. Your dough will rise nicely but there isn’t a pronounced sharpness from the starter. This recipe was adapted from one on Aberle Home.

Ingredients for 12 buns

1/2 cup or 113g FED sourdough starter (100% hydration)

1/4 cup or 60ml milk, lukewarm

1/2 cup or 120g canned pumpkin (not pumpkin pie filling!)

2/3 cup or 132g dark brown sugar

1 large egg

2 3/4 cup or 344g unbleached bread flour

1/4 cup or 56g butter, softened

3/4 teaspoon fine sea salt

Optional to finish: 2 tablespoons melted butter

Method

In a stand mixer fitted with a dough hook, mix together the fed starter, milk, canned pumpkin, brown sugar and egg until well combined. 

Sift in the flour and mix again until there is no dry flour showing. 

Cover and allow to rest for 30 minutes. Mix in the butter and salt until thoroughly combined. 

Knead on medium speed (or in the bowl by hand) for an additional 8-10 minutes or until the dough becomes very smooth and elastic. You might need to scrape the bowl down a time or two at the beginning to incorporate butter that has stuck to the sides. I did. 

This is a really soft dough. Form it into a ball as best you can in the bowl, and cover. Allow to rise at room temperature until it has doubled in volume or overnight in the refrigerator. (If you do an overnight cold prove, allow time for the dough to come back to room temperature before continuing with the next steps.) 

I did a slow overnight rise for this batch of buns because I believe that the extra time also makes the dough more manageable. 

Turn the dough out onto a clean surface and divide it into 12 pieces (weigh dough for uniform buns - my whole dough ball weighed 864g/12 = 72g for each bun.) 

Dampen your hands with a little water so the dough doesn’t stick to them then form the dough into a tight ball by pinching the sides to the bottom. Cup your hand around the dough ball and push it around gently to create a nice round ball. 

Repeat to shape remaining pieces of dough. 

Place the balls in a baking pan lined with baking parchment, leaving room for them to rise. Ideally, they will touch once they have risen. For these buns, I used a 9x13 in or 23x33cm pan. Cover them with cling film and leave to rise for about 45-55 minutes.

If it’s cold in your kitchen and you have a microwave, put water in a microwavable bowl and heat it to almost boiling. Set the pan of buns on top of the bowl and leave the microwave closed for the rising time. Works like a charm. 

Near the end of your rising time, preheat your oven to 375°F or 190°C.

Bake the buns on the center rack for 12-15 minutes or until they are lightly golden on the edges. (The centers should read 185°F or on an instant-read thermometer when done.) Cool in the baking pan on a cooling rack. 

These are divine served warm. I like to brush them with some melted butter. You might like to as well. 

Enjoy!

It’s the second Tuesday of the month so that means it’s time for my fellow Bread Bakers to share their recipes. Since Thanksgiving is nigh, we are sharing breads that would be excellent additions to your Thanksgiving feast. Check out the list below. Many thanks to our host Swathi of Zesty South Indian Kitchen.

• Crispy Sage and Garlic Parmesan Rolls by A Messy Kitchen
• Easy Sourdough Sweet Potato Dinner Rolls by Zesty South Indian Kitchen
• Keto Coconut Flour Sandwich Thins by Sneha’s Recipe
• Sourdough Cloverloaf Rolls by A Day in the Life on the Farm
• Sweet Sourdough Pumpkin Buns by Food Lust People Love
• Thanksgiving Stuffing Rolls by Karen’s Kitchen stories

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Pin these Sweet Sourdough Pumpkin Buns!

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