All week I have been craving muffins. I looked around and found a few must-try recipes. First, we tried a double chocolate muffin recipe — sadly, no photos or recipes to share – next time! But, for THIS time….I’m sharing recipe number two – GINGERBREAD MUFFINS. I was so happy to have helpers to bake this evening! When the muffins were finished we let them cool for a few moments before having one. They were a really big hit at our house — it took me two muffins to decide if they needed any additional things added to the recipe. No, I think they are perfect! Fingers crossed we still have some for breakfast tomorrow morning!
2.5 cups flour
2 teaspoon ginger powder
1 heaping teaspoon cinnamon
1-teaspoon baking powder
1/2-cup softened butter
1/4-cup maple syrup
1/4-cup brown sugar
Turbinado sugar (optional topping)
Start by preheating the oven to 350F.
Mix dry ingredients and set aside.
Next, with a mixer combine butter, molasses, syrup, applesauce, brown sugar, and egg.
Now, slowly add the dry ingredients and milk (alternating a bit) to the sugary butter mixture.
Pour the mixture into muffin cups and top with turbinado sugar.
Bake for 25-30 minutes (regular muffins) or 12-15 minutes (mini muffins).
This made 24 mini muffins and 5 regular sized muffins.