Old Fashioned Gingerbread Muffins
User Reviews
5
Old Fashioned Gingerbread Muffins
Description
The Old Fashioned Gingerbread Muffins recipe combines classic warming spices—ground ginger, cinnamon, cloves—with the rich sweetness of dark treacle (or molasses) and butter. Soaking raisins in freshly squeezed orange juice and bourbon (or water) provides plump, flavorful fruit pieces throughout the muffins. Sour cream adds moisture and tenderness to the batter.
Mixing the dry ingredients separately from the wet, then combining them carefully, retains a light texture. Baking takes place in a prepared muffin pan at 350°F until a skewer inserted in the center comes out clean. The resulting muffins have a moist interior with deep spiced flavors, complemented by the fruity bursts from the soaked raisins and bright notes from the orange zest and vanilla extract.
These muffins suit breakfast or teatime servings and can be topped with vanilla buttercream frosting if desired for added richness.
Ingredients
- ¼ cup orange juice freshly squeezed
- 2 tablespoon bourbon or water
- ½ cup raisins or sultanas
- ½ cup butter unsalted
- 1 cup dark treacle or molasses
- 1 cup sour cream
- 2 teaspoon orange zest or roughly the zest of one orange
- 1 teaspoon vanilla extract
- 2½ cup all-purpose flour or plain flour
- 1 teaspoon baking soda
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon cloves ground
- ½ teaspoon salt
- 1 buttercream frosting using my recipe for vanilla buttercream, quantity as needed
Instructions
- Begin by preheating the oven to 350°F (175C/155C Fan) and lining a 12-hole muffin pan.
- Place the raisins, bourbon and orange juice in a small saucepan and bring to a boil over a medium heat. Once boiled, allow to cook for about 3 minutes before removing from the heat and setting aside.
- In a separate saucepan, place the butter and treacle. Stir together over a medium heat and bring to a boil. Once boiled, remove from the heat and add the sour cream, vanilla and orange zest.
- In a large mixing bowl, sift together the flour, baking soda, ginger, cinnamon, cloves and salt.
- Pour the treacle mixture into the mixing bowl with the flour and whisk together. Then add the raisins along with the soaking liquid and stir to combine.
- Spoon the mixture evenly into the muffin pan and place in the centre of the preheated oven to bake for about 30 minutes. Check for doneness by using a skewer inserted into the middle of a central muffin. Once this comes out clean, the muffins are done.
- When ready, remove the pan from the oven and transfer the muffins to a wire rack to cool.
- Serve as they are or frost with buttercream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Calories | 575kcal | 29% |
| Carbohydrates | 79.4g | 26% |
| Protein | 3.9g | 8% |
| Fat | 27.5g | 42% |
| Saturated Fat | 17.2g | 86% |
| Cholesterol | 70mg | 23% |
| Sodium | 387mg | 16% |
| Potassium | 526mg | 11% |
| Fiber | 1.1g | 4% |
| Sugar | 51.3g | 103% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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