Perfect Gingerbread Muffins with Tangy Cream Cheese Icing
Perfect Gingerbread Muffins with Tangy Cream Cheese Icing
Introduction
Get ready to embrace the warmth and spice of the season with our Perfect Gingerbread Muffins! These delightful muffins are incredibly soft, moist, and infused with that irresistible classic gingerbread flavor. Each bite is a cozy hug, made even more special with a generous swirl of our tangy, sweet cream cheese icing. Whether you're looking for a festive breakfast, a comforting snack, or a delightful addition to your holiday spread, these muffins are sure to become a beloved favorite. Easy to make and utterly delicious, they're the ideal treat to brighten any day.
Ingredients
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup (150g) packed light brown sugar
- ½ cup (120ml) unsulphured molasses (not blackstrap)
- ½ cup (120ml) neutral oil (like canola or vegetable) or melted unsalted butter
- 1 large egg, room temperature
- ½ cup (120ml) milk (whole or 2%), room temperature
- ¼ cup (60ml) hot water or hot coffee (for deeper flavor)
- 4 oz (113g) cream cheese, softened
- ¼ cup (56g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar, sifted
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: Prepare Your Oven and Muffin Tin. Preheat your oven to 400°F (200°C). Line a 12-cup standard muffin pan with paper liners or grease generously.
- Step 2: Combine Dry Ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt until well combined.
- Step 3: Mix Wet Ingredients. In a separate medium bowl, whisk together the brown sugar, molasses, oil (or melted butter), egg, milk, and hot water (or coffee) until smooth.
- Step 4: Combine Wet and Dry. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined and no pockets of dry flour remain. Be careful not to overmix; a few lumps are fine for tender muffins.
- Step 5: Fill Muffin Cups. Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full.
- Step 6: Bake the Muffins. Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
- Step 7: Cool. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Muffins must be completely cool before icing to prevent melting.
- Step 1: Beat Cream Cheese and Butter. In a medium bowl, using an electric mixer, beat the softened cream cheese and softened butter together on medium speed until smooth and creamy, about 2-3 minutes.
- Step 2: Add Remaining Ingredients. Gradually add the sifted powdered sugar, vanilla extract, and pinch of salt. Beat on low speed until the sugar is incorporated, then increase to medium-high and beat until light and fluffy, about 2-3 minutes.
- Step 3: Frost. Once the muffins are completely cool, spread or pipe the cream cheese icing generously on top of each muffin.
Pro Tips & Notes
- Do Not Overmix: Overmixing the batter can lead to tough muffins. A few lumps are perfectly normal and desired for a tender crumb.
- Room Temperature Ingredients: Ensure your cream cheese, butter, egg, and milk are at room temperature. This helps create a smooth, emulsified batter and a lump-free icing.
- Cool Completely Before Icing: This is crucial! If the muffins are even slightly warm, the cream cheese icing will melt and slide off. Patience is key.
- Adjust Spices to Taste: Feel free to increase or decrease the amount of ginger, cinnamon, cloves, or nutmeg to suit your personal preference for spice intensity.
- Storage: Store frosted gingerbread muffins in an airtight container in the refrigerator for up to 3 days. Unfrosted muffins can be stored at room temperature for 2-3 days.
Nutrition Facts (per serving)
- Calories: 380
- Protein: 4g
- Fat: 19g
- Saturated Fat: 11g
- Carbohydrates: 51g
- Fiber: 1g
- Sugar: 38g
- Sodium: 340mg
Frequently Asked Questions
- Q: Can I use fresh ginger instead of ground ginger? A: Yes, you can! For a more potent ginger flavor, use about 1 to 1.5 tablespoons of finely grated fresh ginger. Adjust to your taste, as fresh ginger is stronger.
- Q: Can these muffins be made ahead of time? A: Absolutely. You can bake the muffins a day or two in advance and store them unfrosted in an airtight container at room temperature. Frost them just before serving for the freshest look. Frosted muffins should be refrigerated.
- Q: Can I freeze these gingerbread muffins? A: Yes, unfrosted gingerbread muffins freeze beautifully for up to 3 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag. Thaw at room temperature and then frost as desired.
- Q: What if I don't have molasses? A: Molasses is key to the authentic gingerbread flavor and rich color. While you could substitute with dark corn syrup or maple syrup in a pinch, the flavor profile and texture will be noticeably different and less traditional.