Honey-glazed Gingerbread Muffins |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 18 |
|
These fresh, homemade gingerbread muffins are very family-pleasing! The wonderful honey-butter topping makes them doubly delicious! Ingredients:
1 3/4 cups all-purpose flour |
1/3 cup firmly-packed light brown sugar |
1/4 cup white granulated sugar |
1 tablespoon baking powder |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1/2 teaspoon baking soda |
1 cup buttermilk |
1/2 cup (1 stick) butter, melted |
1/4 cup molasses |
2 large eggs |
**may substitute 2 1/2 teaspoons pumpkin pie spice in place of cinnamon, ginger, and nutmeg |
for topping |
1/3 cup firmly-packed light brown sugar |
1/3 cup white granulated sugar |
1/4 cup (1/2 stick) butter, softened |
3 tablespoons honey |
2 tablespoons water |
Directions:
1. Preheat oven to 400 degrees.
2. Grease 18 standard-size muffin-pan cups or line with paper liners sprayed with non-stick cooking spray.
3. In large mixing bowl, stir together flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, and baking soda.
4. In small mixing bowl, stir together buttermilk, melted butter, molasses, and eggs.
5. Make a well in the center of the flour mixture bowl.
6. Add buttermilk mixture all at once to the well, tossing with a fork until dry ingredients are just moistened.
7. (Do not over-mix.)
8. Spoon batter into prepared muffin pans, filling each cup three-quarters full.
9. Bake muffins until tops are firm and golden, approximately 15 minutes.
10. Remove from oven and let cool slightly while making honey-glaze topping.
11. TO PREPARE TOPPING:
12. Beat together brown sugar, granulated sugar, and butter with electric mixer until light and fluffy in medium mixing bowl.
13. Beat in honey and water.
14. Spread topping evenly over warm muffins.
|
|