Muffins fall under the quick bread category; meaning they are the perfect breakfast idea to satisfy a sweet tooth. Quick, because they are prepped in under 5-8 minutes and I’m guessing the bread part has to do with the leavenings. However, this fact should not translate to gummy, chewy, dense unpalatable muffins all.the.time. These gingerbread muffins are soft spicy and the perfect breakfast idea for the holiday.

With a little trick here and there, we can easily translate quick bread muffins into soft, bouncy, flavourful servings. Just like these gingerbread muffins; soft, light, spicy and so delectable.

Before We Bake

A few adjustments will give you flavourful, soft and light muffins. In terms of ingredients used pay attention to oil, butter, milk and leavenings. I used a combination of melted butter and vegetable oil. The butter to enhance flavour and the oil will enhance moisture. Yoghurt, sour cream or buttermilk will tenderize the cake to make it soft. Baking powder and baking soda will give a good muffin lift. Make sure your leavenings are not contaminated, expired or mishandled if you want a good muffin top.

With technique, the mixing will affect the texture. Immediately after introducing flour into the mixture, switch to a spatula and JUST FOLD. Overmixing muffin batter is the main culprit for chewy muffins since the more you mix the more you develop gluten the more tough the muffins will be. If the muffin butter is lumpy leave it as is, and let it sit for a few hours so all the flour particles absorb as much liquid as possible. Letting the batter sit for a few minutes will make the muffins puffier, a trick used in most bakeries.

Muffins are initially baked at a high temperature which makes the top muffins shoot up to a maximum. The oven temperature is then reduced so the muffins can be baked fully inside without the risk of overbaking.

Recipe Overview

Mix wet ingredients
Mix dry ingredients
combine wet and dry ingredients
Let the muffin batter sit for at least 30 minutes at room temperature
Bake

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GINGERBREAD MUFFINS

Recipe by WinnieCourse: Dessert, BreakfastDifficulty: Easy

Servings

servings

Prep time

minutes

Ingredients

320 gm all-purpose flour
70 gm dark brown sugar
30 gm granulated sugar
100 gm melted cooled butter
40 gm vegetable oil 🛢
100ml molasses
100 ml natural yoghurt
180 ml milk
3 medium-sized eggs
1 1/2 tsp ginger powder
1 1/2 tsp cinnamon powder
1 1//2 cloves
1/4 tsp nutmeg
2 tsp baking powder
1/2 tsp baking soda
2 tsp orange zest
1/4 tsp salt
1 tsp vanilla extract

Directions

In a medium-sized bowl, combine all-purpose flour, baking powder, baking soda, salt, ginger, nutmeg, cinnamon and cloves. Mix and set it aside.
In a separate bowl, combine granulated sugar, brown sugar, vanilla extract, orange zest and eggs. Mix until smooth.
Add melted and cooled butter and oil, then yoghurt and milk. Mix until incorporated.
In three batches add the dry ingredients to the wet ingredients mixing in every turn with a spatula to combine. Do not overmix at this point as overmixing will make the muffins chewy.
Cover the muffin batter and let it sit for at least 30 minutes preferably 1 hour at room temperature.
You can also cover the bowl with a cling film, refrigerate and bake the muffins the next day.
In the meantime, preheat the oven to 210C.
Line a cupcake or muffin baking pan with paper cups. Spoon the muffin batter into each cup filling up to 3/4 full.
Bake for 7-8 minutes at 210C then, reduce the oven to 170 and bake for extra 20 minutes if you are baking with a muffin/jumbo pan.
For a cupcake/ mini muffin baking pan, bake for 7 minutes at 210C, then reduce the oven temperature to 170 and bake for 13-15 minutes. Always check with a skewer for doneness.
Remove from the oven when done set them aside to cool before serving.

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