Tuesday, November 2, 2010

Gingerbread-Sour Cream Muffins

I haven't really baked much in the past week, but starting this week I'm going to start baking a lot more. Why? Because I'm in charge of making all the desserts at Thanksgiving and I want to test out a bunch of recipes to see which are best :)

This recipe isn't exactly for Thanksgiving, but it's sort of in season so I wanted to try it out. I saw these in Better homes and gardens and they looked really good. Well.. every recipe in that issue looked delicious! I think I book marked every page. These muffins aren't too sweet, which is probably why I didn't like them as much but my parents loved them! They said they're almost as good as the Zucchini Muffins. Next time, I'll probably add a little less ginger and a little more molasses, but I'll definitely make these again. They were a hit!

Gingerbread-Sour Cream Muffins

2 cups unbleached all-purpose flour or all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking powder
3/4 teaspoon allspice or cinnamon (I used allspice)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
1 egg, lightly beaten
1 8-ounce carton sour cream
1/3 cup milk
1/4 cup packed brown sugar
1/4 cup mild-flavor molasses
2 tablespoons granulated sugar
2 tablespoons finely snipped crystallized ginger (I omitted this)

Preheat oven to 400 Degrees F. Grease the bottoms of twelve 2 1/2 inch muffin cups. Set aside.

In a medium bowl, stir together flour, ginger, baking powder, allspice, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture.

In another medium bowl, combine egg, sour cream, milk, brown sugar, and molasses. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each nearly full.

In small bowl, combine granulated sugar and crystallized ginger. Sprinkle over muffin batter.

Bake in the preheated oven for 18 to 20 minutes or until golden brown and a toothpick inserted near centers comes out clean. Remove from pan. Serve warm. Makes 12 muffins.


  1. Mmmm, these look delicious! I've never used crystallized ginger before (I've eaten it, but never incorporated it into baking)--that's got to be so good.

  2. lucky you! i hope to be put in charge of desserts!

    let me know about any other great recipes you find!

  3. Oh delish, have fun with all of your baking

  4. Okay, how perfect is this for the coming winter season! These sound divine!! Love the gingerbread idea!

    Mary xo
    Delightful Bitefuls

  5. These seem like they'd be great on Thanksgiving or Christmas morning! :)

  6. I'm very interested in your recipe testing! I have to bring food to Thanksgiving too :) These look delicious!

  7. This recipe look awesome, I have to do! gloria

  8. These look really good. I love all things made with sour cream :o)