Gingerbread Sour Cream Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine 1/2 cup sugar, applesauce, molasses, vegetable oil, and egg in a medium bowl; beat with an electric mixer until combined.
• Stir together flour, baking soda, cinnamon, salt, cloves, ginger, and nutmeg in a separate bowl. Add flour mixture to applesauce mixture, stirring until combined. Add water; mix until well combined. Pour batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle lightly with remaining sugar.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening, or place paper baking cup in each muffin cup.
• In large bowl, beat brown sugar, molasses, milk, oil and egg with spoon. Stir in remaining ingredients except decorator sugar crystals and melted baking chips just until flour is moistened. Divide batter evenly among muffin cups. Sprinkle with sugar crystals.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Cool completely, about 30 minutes. Drizzle with melted baking chips.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Steps:

• 1. Preheat oven to 400°. Prepare Muffin pan with Butter and flour or spray with cooking spray or line with cupcake liners. (If you spray the inside of the liners, the muffins won't stick to them, and will release easily from the paper.)
• 2. In a medium to large bowl, beat egg with wooden spoon until light colored. Add Sour cream, Molasses, sugar and melted butter. Mix well
• 3. Sift the dry ingredients (except crystalized ginger) together into a separate bowl, or onto a sheet of waxed paper.
• 4. Mix dry ingredients into the egg mixture until just moistened, add chopped crystalized ginger and stir in quickly.
• 5. Portion batter into prepared muffin pan, filling cups about 2/3 full. Bake for 15 minutes or until brown. Remove from oven, cool 5-10 minutes and then place on wire cooling rack to cool completely. (If you can resist them warm) Serve with Honey Butter. (1 stk of softened butter and 1/2c honey, whipped together)

Steps:

• Preheat the oven to 400 degrees F.
• In an electric mixer, cream the margarine and sour cream. Add the flour and mix well. Drop large spoonfuls of the dough into a muffin pan that has been sprayed with cooking spray or lined with muffin cups. Bake for until the tops of the muffins are golden brown, 15 to 20 minutes.

Steps:

• Preheat oven to 350°F (180 C).
• Grease and flour a 9-inch square pan.
• Beat butter and sugar until creamy.
• Beat in molasses, lemon zest, then beat in eggs 1 at a time.
• Sift in flour, baking soda, cinnamon, ginger, cloves and salt, stirring until blended. Stir in sour cream, then boiling water.
• Scrape batter into prepared pan and bake for 40 -45 minutes, until a tester inserted in the centre of the cake comes out clean.
• Cool cake for 20 minutes, before turning out on a cooling rack to cool completely.
• Then enjoy with some sweetened cream or a nice lemon sauce.

Steps:

• Cream butter, sugar and salt.
• Add molasses and ginger; stir in egg.
• Add sour cream and mix thoroughly.
• Sift flour, baking powder, baking soda, cinnamon and cloves together and add to butter mixture.
• Refrigerate several hours.
• Drop cookie method:.
• Roll 1-2 tsp dough into ball.
• Roll in granulated sugar.
• Place on greased cookie sheet.
• Bake at 375F for 10-15 minutes.
• Rolled/Cut cookie method:.
• Roll out on slightly floured board to about 1/2 inch thickness.
• Cut into desired shapes.
• Bake at 375F for 10-15 minutes on greased cookie sheet.

Steps:

• 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.
• 5. Bake in a 400°F 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.

Steps:

• Heat oven to 350°F. Lightly spray 36 mini muffin cups with cooking spray.
• In large bowl, mix all ingredients just until moistened. Divide batter evenly among muffin cups, filling almost to top.
• Bake 25 minutes or until lightly browned. Cool 2 minutes; remove muffins from pans. Serve warm.

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and molasses. Combine 2 cups flour, baking soda, ginger, allspice and cinnamon; add to creamed mixture just until moistened. Toss the raisins with the remaining flour; stir into batter., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.