I’ve made these muffins 3 times in the past couple of weeks and I’m still craving them! I always have this problem when I get a recipe I love, I can’t stop making it over and over again! 🙂 I’ve still got a batch of these cookies in the works!
These are by far one of the best things ever! super soft, fluffy and moist, loaded with warm spices and studded with delicious cinnamon and white chocolate chips. Taking them even more over the top is that they’re drizzled with the most delicious glaze of all, gingerbread cream cheese glaze!
I love muffins. They’re so warm and fluffy and they just put you in the right mood any time of day. I’m so glad to finally share this gingerbread version because it’s definitely one of my favourites and right up there with these peach muffins and these banana muffins.
Speaking of favourites, have you guys made this vanilla cake yet? 🙂 I’ve been getting such great reviews for it so if you haven’t tried it yet then you really should! Also check out this vanilla cake that is still holding it’s spot as the top cake recipe on my blog 😉 ya’ll sure do love your vanilla!
Back to these babies 🙂 this is my go-to muffin base that is super easy to make, bakes up perfectly every time and yields nice and big bakery style muffins. You can make one batch and just add in ANYTHING you like! Berries, chocolate chips, candies, fruits, carrots, spices, whatever you fancy.
Today I added in some molasses and a ton of spices. Along with soft brown sugar, this muffin just oozes warm gingerbready flavours and is perfect for any time of the day to hit all the right spots. You can’t help but smile when you eat these! 🙂
My personal favourite is topping them with caramel 😉 ohh that combo, there’s nothing like it!
As per all my muffins, make sure to fill the muffin tin or cups all the way to the top and then bake at a higher temperature for about 8 minutes to get that lovely burst of heat creating beautiful muffin tops. Then lower the heat and bake till done 🙂
Glaze these beauties while still warm and make sure to save yourself one for a late night snack, soo good before bed!
Hope you guys make these muffins soon and love them as much as I do 🙂 tag me with your pics plzz @dutchbakerblog on Instagram, Facebook or Twitter 🙂
Makes 6 large muffins, 9 medium or 12 smaller muffins.
- 1 1/2 cups (190gms) all purpose flour
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Optional: 1/8 teaspoon each nutmeg and cloves or 1/4 teaspoon allspice
- Optional: 1/8 teaspoon ground black pepper, 3/4 teaspoon cocoa powder
- 1/3 cup (80mls) oil
- 1/3 cup (65gms) dark soft brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup (60gm) molasses
- 1/2 cup (125mls) buttermilk*
- 3/4 cup cinnamon chips and white chocolate chips, about 6 tablespoons of each
Gingerbread cream cheese glaze (recipe can be doubled)
- 1 tablespoon cream cheese (can use butter instead)
- 1/2 cup (120gms) icing sugar
- 1 – 2 tablespoons cream, any kind
- 1/2 teaspoon molasses, to taste
- 1/2 teaspoon ground ginger, to taste
- 1/4 teaspoon cinnamon, to taste
- Optional, splash of vanilla, pinch of salt
- Preheat oven to 200C/375F. Grease and flour a muffin tray or line with muffin cups.
- In a bowl, whisk together the flour, baking powder and soda, salt and spices until well combined. Set aside.
- In a separate large bowl, whisk together, eggs, brown sugar, vanilla, oil and molasses until well combined.
- Add in half of the dry mix then the buttermilk then the rest of the dry mix whisking until just combined. Don’t over mix, batter will be thick. Fold in the cinnamon and white chocolate chips.
- Divide batter between muffin cups, filling each one all the way to the top. Bake muffins for 8 minutes then, keeping the muffins inside, lower the heat to 180C/350F and bake for 14 – 17 minutes until cooked through. Make sure not to over bake.
- Once muffins are out of the oven, remove to a wire rack and cool for 10 minutes then place in an airtight container to cool completely. Glaze and serve.
To make the glaze
- Whisk all the ingredients together until a smooth glaze forms adding more or less cram until desired consistency. Drizzle over warm muffins.
Muffins can be stored at room temperature in an airtight container for up to 4 days.
*To make your own buttermilk, measure 1/2 cup of milk into a cup. Remove 1 1/2 teaspoons of milk and replace with 1 1/2 teaspoons of white vinegar. Rest for a couple of minutes, stir and use as stated.
Recipe by the dutch baker.