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Gingerbread Sour Cream Muffins

Gingerbread Sour Cream Muffins

What You Need
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2 cups unbleached
1 tablespoons ginger
2 teaspoons baking powder
0.75 teaspoons allspice
0.25 teaspoons baking soda
0.25 teaspoons salt
0.25 cups butter
0.333333333333 cups milk
1 units eggs
8 ounces sour cream
0.25 cups brown sugar
0.25 cups molasses
2 tablespoons granulated sugar
2 tablespoons crystallized ginger
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Let's Make It
1
1. Grease bottoms of twelve 2 1/2-inch muffin cups; set aside.
2
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
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
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
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.
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