Maple Gingerbread Muffins
It’s been quite un-Christmasy around here lately.
As a girl who grew up in Wyoming I much prefer a chilly/cold/wintry Christmas and I just can’t quite capture that holiday spirit when it’s 70 degrees outside, which is exactly the weather we’ve been having around these parts for the last week. On one hand – yay! – the weather is nice and it was great to soak up the sun over a bottle of wine with some friends last weekend, but on the other hand – booooo – it’s Christmastime! Where is the snow? Get me some frosted window panes!
So to battle this doesn’t-feel-like-Christmas-at-all feeling I’ve been baking. A lot.
First it was several batches each of snickerdoodles and molasses cookies and now these oh-so-holiday maple gingerbread muffins with a simple sugar glaze. The best way to get some holiday spirit is to pump your house full of holiday scents like ginger, cinnamon, and acloves. Oh, and doing a little sing-along with Feynman helps, too.
Yes, I am that person who plays piano and sings Christmas carols to her puppy.
I think he likes it.
These couldn’t be any easier – it’s really just a dump and stir sort of operation. It’s all said and done in about 45 minutes, which is a small time investment for all the holiday cheer you’ll get in return after you take a big o’ bite – all those wonderful, cozy holiday flavors are hard to beat.
Even if it is 70 degrees outside.
Fa, la, la, la, la, la, la, la, la.
- For the Muffins
- 1½ cups flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup of butter, melted
- ¼ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ cup of milk
- ¼ cup of molasses
- ½ cup maple syrup
- For the Glaze
- ½ cup confectioner’s sugar
- ½-1 tablespoon 2% milk
- ½ teaspoon vanilla
- Preheat oven to 350 degrees. Spray a muffin tin with cooking spray. In a medium bowl, sift together the flour, spices, baking soda, and salt. Set aside. In a large bowl whisk together the melted butter, sugar, eggs, vanilla, milk, molasses, and maple syrup.
- Slowly add the dry ingredients to the wet ones, stirring until just combined.
- Fill the muffin cups half-way with the batter. Bake at 350 degrees for 20-30 minutes or until an inserted toothpick comes out clean. Let the muffins cool for a few minutes before transferring to a wire rack.
- While the muffins cool, mix together all of the ingredients for the sugar glaze. If the mixture is too thick, you want it thin enough to drizzle, add a little more milk until you get the right consistency.
- Once the muffins have cooled, drizzle the glaze over the tops. Let them dry and then serve or store the muffins in an air tight container. Makes 12 muffins.
The post Maple Gingerbread Muffins appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/2015/12/maple-gingerbread-muffins.html
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