It’s the season for ginger! I’ve been wanting to make gingerbread but never got around to searching for a recipe. So when my Food Network magazine came this month and I saw it had this easy recipe for Gingerbread Muffins I quickly whipped up a yummy batch. I had never had gingerbread or ginger muffins before so I didn’t know if I’d like it. Once it slightly cooled I ate one right up. And… of course it was amazing!
I loved how the top was slightly crunchy while the rest of the muffin was soft. It has a nice hint of ginger and my favorite part is a hint of chocolate since the recipe calls for 2 tablespoons of cocoa. Mmm! These would be perfect for a neighbor gift or just for a nice warm snack.
- 2 cups flour
- 2 tablespoons cocoa
- 1 tablespoon ginger
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick butter, melted
- ½ cup sugar
- ⅓ cup molasses
- ¼ cup milk
- 2 eggs
- Line a muffin pan with 12 liners. Preheat oven to 350 degrees F. In a large mixing bowl, mix the flour, cocoa, ginger, baking soda and salt together.
- In a medium mixing bowl, whisk in the melted butter, sugar, molasses, milk and eggs. Fold into the flour mixture.
- Divide among 12 prepared muffin cups; bake 20 to 25 minutes.
Slightly adapted from the Food Network Magazine (December 2012)