Monday, December 19, 2016

Gingerbread Muffins

We've moved on from fall. You haven't? Well, that's awkward. Bust out some festive socks and blast some Josh Groban/Michael Buble, stat! And while you're at it, get these muffins in the oven too. Previously we did a combo apple-pumpkin-gingerbread muffin but no more. We are full on gingerbread this week.

It's gonna be sticky because gingerbread usually is but it's also gonna be delicious. Stick with it (ha, get it?). Okay, the cold meds are showing, focus.

It seems like the theme of 2016 holiday baking for me has been treacle (molasses). I used an entire can of it in a month and I think I'm set for now on gingerbread things. But first, muffins!

Dry ingredients are combined in one bowl, wet ingredients in another. If you measure the vegetable oil first, the honey and molasses will easily pour off the measuring spoon into the wet ingredients. Mix the oil, honey, treacle and eggs in a small bowl. Add to the dry ingredients and mix in the milk as well.

It gets a little sticky because honey and treacle are just that. Spoon into a prepared muffin pan (I wonder what would happen if you made a muffin it then just a cake?) and bake until firm.

You can dust with powdered sugar for a festive appearance or enjoy plain.


  • 2 1/2 cups all-purpose flour (300g)
  • 3/4 cup plus 1 Tablespoon brown sugar (160g)
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/3 cup plus 1 Tablespoon vegetable oil (100ml)
  • 5 Tablespoon honey
  • 2 Tablespoon treacle (molasses or an additional 2 Tablespoons of honey)
  • 1/3 cup plus 1 Tablespoon milk (100ml)
  • Powdered (icing) sugar for garnish (optional)
  1. Preheat the oven to 350F. Line a muffin tin and set aside.
  2. In a large bowl, combine the dry ingredients (flour, sugar, baking powder, cinnamon, ginger, cloves and salt).
  3. In a small bowl, whisk together the eggs, vanilla, oil, honey, molasses and milk.
  4. Pour the wet ingredients into the dry ingredients and stir until combined (you can use a wooden spoon or rubber spatula).
  5. Spoon the batter into the muffin tin, filling each cup about half-way. 
  6. Bake for about 30 minutes or until firm and a skewer poked in the middle of the muffin comes out clean.
  7. Garnish with a dusting of powdered sugar if desired.
  8. Makes about 12 muffins, maybe a couple more if you make smaller muffins.

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