Moist Gingerbread Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine 1/2 cup sugar, applesauce, molasses, vegetable oil, and egg in a medium bowl; beat with an electric mixer until combined.
• Stir together flour, baking soda, cinnamon, salt, cloves, ginger, and nutmeg in a separate bowl. Add flour mixture to applesauce mixture, stirring until combined. Add water; mix until well combined. Pour batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle lightly with remaining sugar.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Steps:

• In a large heavy saucepan, combine the sugar, cornstarch and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest until blended. Pour into a large bowl; cover surface with plastic wrap. Cover and refrigerate until serving. , In a large bowl, combine the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. In another bowl, combine the egg, milk, oil and molasses until smooth; stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with lemon curd.

Steps:

• Cream shortening; gradually add sugar, beating until light and fluffy. Stir in molasses. Add eggs, one at a time, beating well after each addition.
• Dissolve soda in buttermilk.
• Combine flour and spices; add to creamed mixture alternately with buttermilk, beating well after each addition.
• Cover and store in refrigerator until ready to bake. Batter can be kept in the refrigerator for 3 weeks.
• To bake, spoon batter into greased muffin pans, filling 2/3rd's full.
• Bake at 350 degrees for 20 minutes.

Steps:

• Heat the oven to 375 degrees and line a standard muffin tin with paper liners.
• In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.
• In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix! The batter will be slightly lumpy.) Stir in 3/4 cup crystallized ginger, reserving the remaining 3 tablespoons for the topping.
• Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups. Sprinkle the reserved crystallized ginger onto the tops of the muffins, and bake for 20 to 25 minutes, or until a toothpick comes out clean and the muffins spring back when lightly pressed. Cool for 10 minutes in the pan, then carefully transfer muffins to a cooling rack and cool completely.

Steps:

• For gingerbread muffins: Preheat oven to 350°F.
• Lightly butter 16 standard (1/3-cup) muffin cups.
• Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.
• Using electric mixer, beat unsalted butter and sugar in large bowl to blend.
• Add large eggs and beat to blend.
• Beat in light molasses.
• Add half of dry ingredients, beating until blended.
• Beat in remaining dry ingredients.
• Gradually add 1 1/3 cups cold water and beat until incorporated.
• Divide batter equally among 16 prepared muffin cups.
• Bake gingerbread until tester inserted into center comes out clean, about 25 minutes.
• Transfer to rack and cool 10 minutes.
• Remove muffins from pan and place on rack over sheet of foil.
• For lemon glaze: Whisk powdered sugar and lemon juice in small bowl until smooth.
• Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each.
• Serve muffins warm with whipped cream, if desired, or at room temperature.