Well… I’m obsessed.
Honestly, I’m not a huge gingerbread person. I couldn’t care less about gingerbread cookies or houses (although building them is fun!) and normally would pass them up. But a moist, chewy muffin that melts in your mouth? I’m all over it.
I guess I’m kind of a muffin person, even though I’m definitely the anti-cake type of person? Writing this post made me go into the archives and look up my other muffin recipes. First, my can’t-be-topped Banana Chocolate Chip Muffins, which I’ve made 100 billion times. They’re the BEST! And still My Other Half’s favourite.
Then we have my Spiced Carrot & Flax Muffins which are healthier, but also totally delicious. These were super popular on my blog back in 2012.
Then Donut Muffins (do these even count as muffins?) and most recently, Zucchini Banana Chocolate Chip Muffins that totally blew my mind. And maybe these Salted Caramel Apple Cupcakes count as muffins too.
Right, so back to THIS amazing muffin recipe. Seriously – it’s so festive and delicious, you’ve just GOT to make it this holiday season. And easy too!
- 2 cups flour
- 2 tsps ginger
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ⅛ tsp cloves
- ⅔ cup brown sugar
- 1 egg
- ½ cup molasses
- ⅓ cup maple syrup (the real stuff)
- 2 tsp vanilla
- ½ cup butter, melted
- ⅔ cup milk
- Sugar for topping (coarse, if you have it)
- Mix together fry ingredients - flour, ginger, baking powder, cinnamon, nutmeg, salt and cloves. Separately, beat together brown sugar and egg. Then, mix in the molasses, maple syrup and vanilla. Add melted butter and combine. By hand, stir in the dry ingredients until JUST combined - do not over-mix (this is key)! Mid-way through stirring in the dry ingredients, add milk to make a batter. Line a muffin tin with papers, and pour in equal portions of the batter. Sprinkle tops with sugar. Bake at 350 degrees for about 20 minutes, or until the tops of the muffins are fully set.