Gingerbread Muffins

December 9, 2016

Do you know....

the muffin man?

 

The muffin man?

THE MUFFIN MAN.

 

 

These Muffs guys, are lit af.

They even cracked just perfectly ontop. 

 

I don't know...the cracking just made me super pumped.

Gingerbread is just one of those things were you either love it or you hate it.

 

And I was never really a huge huge fan on them but it's just something about making them in other forms, aside from a cookie, is what made me like it.

 

Really all it is is a ton of spice and molasses.

And just how cute are these cookies? 

 

So let's talk about this real quick.

My plan was to make homemade gingerbread cookies too for this....

I was all about it. 

 

I go out - get all the things I need and I cannot find a gingerbread cookie cutter! 

I was beside myself. 

 

Then of course i'm panicking, because once I pictured the cookie with my muffins..it's like an obstacle, because NOW what do I do?

 

Then I saw these little cuties, right at the check out. 

And HOW CUTE are they? Giant - people....giant.

Now my friends. 

 

Are you ready for the kicker??

I had stuffed them with something....

 

It was one of those times where I knew it would work because of the idea, but wasn't sure how the outcome would be.....

So I am a mad freak over streusel, but INSIDE things. 

I always loved the pillsbury Cinnamon Streusel Bread, with the marbel gold running throughout it. 

 

So..for this.....

It was a mix of butter, flour, sugar, cinnamon, crushed gingerbread cookies...AND WHITE CHOCOLATE CHIPS.

mhmmmm

 

just enjoy it. 

It just added a nice little surprise. 

And if you're not fan of white chocolate, no worries...don't add it. 

 

BUT I will say.....if you don't like white chocolate, why? It could most definitely be the brand you had. 

 

Ghiradelli ALL day.

The best, most affordable, white chocolate you can get your hands on. 

 

 

 

 

These would be just the cutest on Christmas morning. :)

 

Gingerbread Muffins

 

yield: 6 large muffins

prep time: 10 minutes

cook time: 15 minutes

 

Ingredients:

Muffin:

  • 1 ripe banana (without bruises) mashed

  • 1 egg (room temp)

  • zest of an orange

  • 1 3/4 tsp cinnamon

  • pinch of nutmeg

  • 1 tsp ground ginger

  • 1/2 tsp ground cloves

  • pinch of fresh cracked pepper

  • 2 1/3 c all purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp kosher salt

  • 1 Tbs vanilla extract

  • 3/4 c coconut milk

  • 3/4 c molasses

  • 1/3 c white sugar

  • 1/3 c light brown sugar

 

Streusel Filling:

  • 1/2 c softened salted butter

  • 1/4 c flour (enough to make the butter crumbly)

  • 1/4 tsp vanilla extract 

  • 1/2 tsp cinnamon

  • 2 Tbs light brown sugar

  • 4 ginger bread cookies crushed

  • 1/4 c white chocolate chips

 

Glaze:

  • Melted white chocolate

  • 1 Tbs coconut milk

 

Directions:

  1. Preheat oven to 375 degrees

  2. Heavily grease a large 6 cup muffin pan. You can also use a cupcake pan for smaller ones.

  3. In a large bowl, mash your banana. 

  4. Add in the egg and mix until just combined. 

  5. Add the rest of the Muffin ingredients and mix until just combined. Set aside.

  6. In a medium bowl, using a fork or pastry cutter - mix the butter, flour, vanilla, cinnamon and brown sugar for the filling. 

  7. Mix in the crushed cookies and white chocolate chips and set aside. 

  8. Now - ladel the gingerbread batter into the muffin pan - halfway.

  9. Add a big spoonful of the streusel filling, then cover with remaining gingerbread batter until pan is filled the top.

  10. Bake for 10-15 minutes until toothpick comes out clean. 

  11. Let cool for 10 minutes.

  12. Meanwhile, microwave the glaze - white chocolate chips and coconut milk, for 10 seconds at a time, stirring after each until chocolate is melted. 

  13. Drizzle the glaze over the muffins and ENJOY!

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