The season of advent always makes me yearn for gingerbread. I love it! Not like it’s nice to have once in a while; no I crave gingerbread at the holidays. There is something comforting about the spiciness that perfumes the air while these muffins are baking. Best of all these muffins are delicious with or without the frosting. I added a little chopped crystallized ginger to part of the batter because I really enjoy that extra little bite of sweetened ginger with this moist flavorful muffin. My little muffin boys prefer their gingerbread without the extra ginger so we bake them both ways; some with extra ginger, some without.
If you’re looking for a muffin to make for Christmas breakfast, this moist muffin could fit the bill. These muffins will last four days or more if stored in the refrigerator in an airtight container. The cream cheese frosting needs to be refrigerated but, it keeps the muffin fresher also.
Old Fashion Gingerbread Muffins
Makes 18 muffins
- 1/2 cup sugar
- 1/2 cup unsalted butter, room temperature
- 1 egg, slightly beaten
- 1 cup unsulphured molasses
- 1 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 ½ cups all-purpose flour
- 1 cup hot water
- 1/2 cup apple sauce
- 1/4 cup diced crystallized ginger (optional)
- 4 ounces cream cheese, room temperature
- 1 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 tablespoon milk
- Preheat oven to 350F. Line muffin tins with paper liners and set aside. I used a large muffin liner to help contain the cream cheese icing.
- In a large bowl blend sugar and butter together by hand until fluffy.
- Add egg and molasses and beat well, scraping sides as needed.
- Add baking soda, cinnamon, ginger, cloves and salt. Mix well.
- Add flour in 1/2 cup at a time and mixing between each addition.
- While mixing, SLOWLY add water to thin batter out.
- Stir in applesauce blending completely.
- Stir in the chopped crystallized ginger if desired.
- Using an ice cream scoop to ensure all muffins are the same size, dip muffins into paper lined muffin tins.
- Bake at 350F for 22 minutes or until toothpick inserted into the middle comes out clean.
- Cool in muffin tin for 5 minutes then remove to cooling rack to completely cool.
- While muffins cool to room temperature make cream cheese icing mixing by hand.
- In a medium mixing bowl, beat softened cream cheese until light and fluffy.
- Add powdered sugar 1/2 cup at a time, mixing well between each addition.
- Add vanilla mixing well.
- Stir in milk to help make icing more spreadable.
- Using an offset spatula spread thick cream cheese frosting over cooled muffins.
- Mark those with crystallized ginger in the muffin with a small piece of ginger on top of the icing.
- Store muffins in the refrigerator for up to 4 days.