Buttery Gingerbread Maple Muffins.
I know I know. I just finished telling you that I “don’t really love gingerbread…”
And now this.
Muffins. Gingerbread muffins. Hellllllo hypocrite.
In my defense, I don’t love traditional gingerbread COOKIES. I especially don’t love them when they are crisp or hard. But once or twice a season, I want to get a gingerbread latte or something of the sort, I think just so I can feel really “in” the holiday mode and what not.
And when hot muffins can be spread with softened butter that melts into every crumb and crevice and you can eat that for breakfast everyday of December, well… then I kind of want gingerbread. Or I at least want to smell gingerbread. Strange?
I also think I’m into doing super nostalgic things because I’m about to have a kid and don’t know what’s happening with my life and still feel like a kid myself so I just want all the things to taste and feel and smell like thirty years ago. If that makes sense? I know you get me. You might be the only people who get me, but you get me!
Last night we put up our Christmas tree, making it the first year ever that we waited until AFTER Thanksgiving. Um, I’m pretty sure that the first year we were married I made Eddie put up the tree on my birthday weekend, which is the first weekend of November, which is ridiculous and asinine but I was just OMGTOOEXCITED for the holidays in our house.
After that year, I made it to the week or so before Thanksgiving and maybe occasionally the day after Thanksgiving, but never three or four days after. I feel like I’ve already missed out on four full holiday-filled, family room couch surfing, pillow face smashing naps.
Must make up for that.
Do you know that I do this weird blogging thing where I sort of have traditions, and every year since I began, I’ve shared an eggnog-laced recipe the Monday after Thanksgiving? It’s true it’s true and today… I broke the tradition.
Eggnog just didn’t sound good in anything (besides a latte) and I didn’t want to make garbage, so I figured that gingerbread was the next best thing. Plus, I actually do have an eggnog-laced recipe coming in the next few weeks, but it consists of booze and is quite the holidayish recipe, so I’m saving it for just a few days longer. I’m also quite obsessed with it and can’t wait for you to see.
Muffins seemed more “Monday” though because EVERYONE needs a muffin on Monday. I don’t care how much stuffing and potatoes you consumed in the last 72 hours.
Sidebar: it’s really incredible not having to or being able to suck your stomach in after eating Thanksgiving dinner.
Because I’m not all over gingerbread like most people, I’d like to say that these are a toned down version of gingerbread muffins with a hint of maple. With crunchy raw sugar on top. And you should most definitely stir some vanilla beans into your butter before spreading it on top or in between two halves.
Doesn’t that sound like the most perfect Monday ever? Duh.
Gingerbread Maple Muffins
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 2/3 cup loosely packed brown sugar
- 1 large egg
- 1/2 cup molasses
- 1/3 cup maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted
- 2/3 cup milk
- raw sugar for topping
- Preheat the oven to 350 degrees F. Line a muffin tin with liners. In a bowl, whisk together the flour, ginger, baking pwoder, cinnamon, nutmeg, salt and cloves. Set aside.
- In a larger bowl, whisk together the brown sugar and egg. Once combined, whisk in the molasses, maple syrup and vanilla extract. Whisk in the melted butter until fully combined. Stir in the dry ingredients until just combined – do not overmix! Before the dry ingredients are fully incorporated, stir in the milk until you have a smooth batter.
- Add the batter to the muffin cups, filling them up about 3/4 of the way full. Top each with a generous sprinkle of raw sugar. Bake for 18 to 20 minutes, or until the muffin tops are fully set and no longer jiggly.
Did you make this recipe?
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it’s worth being a hypocrite.
79 Comments on “Buttery Gingerbread Maple Muffins.”
I am not really a gingerbread cookie fan. In other words I can resist them.
But I would not be resisting these muffins. Hot with butter—–oh my oh my!
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Haha. I made these last night using blackstrap molasses (it’s all I had access to where I live overseas). um…whoops!!! I knew it would be a stronger gingerbread-y taste, but I thought that would be fine since I am a much bigger gingerbread fan. Yeah, I was wrong. I think it would work fine next time if I subbed half the molasses with honey or more maple syrup. The muffins turned out suuuuper molasses-y. Ie, kind of…sour. Which is, you know, not really what I go for in a muffin. Haha…oh well. I though it would be fine because I’ve subbed it 1-to-1 before in a cookie recipe, but the amount wasn’t as big and well…you live you learn.
Just wanted to share in case anyone else was thinking about using the same thing!
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these look so yummy!
Yum! I act like gingerbread is my life, but truly I am picky about it. Gingerbread lattes I try every year and they always taste like spiced chicken. Gag!!! The best Thanksgiving was the one I had on my first son’s due date. I didn’t have that food baby belly like the other years.
I’m pretty sure these would even convert a gingerbread hater! Yum!
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I love the flavour of gingerbread, as long as it’s in soft baked goods, and these muffins look just perfect!
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Made these this morning. They were fab with some cookie butter :)
Made these to give away today and they were terrific (well, we HAD to try at least one so we knew they’d be welcome gifts :-) ) I only used 1/2 cup brown sugar and used 1/4 cup butter and 1/4 cup coconut oil. Hubby pronounced them the best gingerbread he’s ever had. I suspect that’s because he’s a maple syrup fan. Thanks for the recipe and perhaps a new gifting tradition!
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How long would you say these keep for? Love your blog!
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I love a lot of your recipes, but boy, I will not be making these again. My kids love gingerbread and gingerbread scones, but these just miss the mark somehow. Love your site though!
I came back to edit my original comment, but I can’t seem to find it. Anyway, the first day we made these, the kids and I vehemently did not like them. However, the next morning they were extremy delicious! It was so odd. I’m now thinking that perhaps the molasses flavor needs time to meld with all the flavors? In any case, give kt a day if you don’t like it, because the flavpr really changed for myself and the kids too!