Gingerbread-Sour Cream Muffins

Just like the classic cookie, these molasses-spice muffins are perfect for the holidays.

Gingerbread-Sour Cream Muffins
Prep Time:
20 mins
Cool Time:
5 mins
Bake Time:
18 mins
Total Time:
43 mins
Yield:
12 muffins

Ingredients

  • 2 cups unbleached all-purpose flour or all-purpose flour

  • 1 tablespoon minced fresh ginger or 1 teaspoon ground ginger

  • 2 teaspoons baking powder

  • ¾ teaspoon ground allspice or ground cinnamon

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • ¼ cup butter or margarine

  • cup milk

  • 1 egg, lightly beaten

  • 1 8 ounce carton dairy sour cream

  • ¼ cup packed brown sugar

  • ¼ cup mild-flavored molasses

  • 2 tablespoons granulated sugar

  • 2 tablespoons finely chopped crystallized ginger

Directions

  1. Grease bottoms of twelve 2 1/2-inch muffin cups; set aside.

  2. In a medium bowl, combine flour, fresh or ground ginger, baking powder, allspice or cinnamon, baking soda and salt. Cut in butter until mixture resembles coarse crumbs.

  3. In another medium bowl, stir together milk, egg, sour cream, brown sugar and molasses. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be a little lumpy).

  4. Spoon batter into the prepared muffin cups, filling each nearly full. In a small bowl combine granulated sugar and crystallized ginger. Sprinkle over the muffin batter. Bake in a 400° oven for 18 to 20 minutes or until golden and a wooden toothpick inserted near the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

Nutrition Facts (per serving)

211 Calories
9g Fat
30g Carbs
4g Protein
Nutrition Facts
Calories 211
% Daily Value *
Total Fat 9g 12%
Saturated Fat 5g 25%
Cholesterol 37mg 12%
Sodium 168mg 7%
Total Carbohydrate 30g 11%
Total Sugars 12g
Protein 4g
Calcium 71mg 5%
Iron 1mg 8%
Potassium 184mg 4%
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