Holiday season is upon us.
AND I OFFICIALLY HAVE A RECIPE.
I am kicking off this holiday season bright and early. Because I need to get into the holiday spirit. I mean we all do.
This fall season was tough. A lot of busy weeks. A lot of contemplation with what I want to do with my life. And a lot of times where I felt a bit lost. BUT, I refuse to go into this holiday season without an optimistic fight. I want to make the best of it. And why not start with a recipe: gingerbread muffins.
It’s been a while. I haven’t been in sequence with my inner baker in a long time. Although I bake at school here and there, I want to challenge myself. See if I can make something festive. And why not start with gingerbread. I was inspired yet again by tik tok. But then I lost the tik tok. But then I found an actual recipe. And I want to give my full review on these muffins. We approaching Christmas, which is my favourite holiday. And I want you all to be prepared in case you need a comfort recipe to make and feel the inner warmth that the holidays bring.
I swear everything time I think about the holidays, I think about my old ski chalet. That’s why I love the holidays so much because it evokes such wholesome core memories from my life that I will cherish forever.
RECIPE:
CRUMB TOPPING:
- 3/4 cup All Purpose Flour
- 1/3 cup Dark Brown Sugar
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Kosher Salt
- 1 stick Cold Unsalted Butter (diced into cubes)
MUFFINS:
- 2 1/2 cups All Purpose Flour
- 2 1/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
- 1/2 tsp Kosher Salt
- 1 stick Unsalted Butter (at room temperature)
- 3/4 cup Dark Brown Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 tbsp Lemon Zest
- 2/3 cup Buttermilk (I tried vegan buttermilk – recipe below)
- 1/2 cup Molasses
LEMON GLAZE:
- 1 cup Powdered Sugar
- 2 tbsp Lemon Juice
- 1 tbsp Lemon Zest
INSTRUCTIONS:
CRUMB TOPPING: Add the flour, brown sugar, cinnamon, ginger, and nutmeg to bowl. Mix the ingredients together until the ingredients are evenly distributed. Add in the cold diced butter. Use hands to mix the butter into the flour until you get small crumbs. Keep the crumb topping in the fridge.
MUFFINS: Preheat the oven to 400˚F. Spray a muffin tin with cooking spray and line it with muffin liners. Add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt to a bowl. Combine the ingredients together with a whisk. In a large bowl, add in the butter and brown sugar. Cream/whisk the ingredients together until they become light and fluffy. Mix in the eggs, vanilla extract, and lemon zest. Pour in the molasses and buttermilk (vegan buttermilk in my case) and mix until combined. Add the flour mix into the bowl of wet ingredients and carefully mix until the ingredients are fully combined. Fill the muffin cups 3/4 of the way up with batter. Sprinkle the crumb topping on top. Bake the muffins in the oven for 5 minutes then lower the oven temperature to 350˚F and bake for another 12 minutes, until the muffins are fully cooked. Remove the muffins from the oven and allow them to cool for a few minutes.
LEMON GLAZE: Add all the ingredients into a small bowl and mix until combined. Drizzle over the cooled muffins.
MY REVIEW:
I don’t usually gaslight my baking in any way. But these muffins are literally not from this earth. Moist, warm and perfect. The perfect consistency. The perfect flavour. The perfect muffin for the holiday season. I don’t usually bake muffins either but these were so good. SO GOOD. I would recommend all of you to try and bake them because they are a necessity for the cold holiday season. As if they could manage to put all the warmth you need for the season, these muffins are it.
Enjoy with coffee in the morning, or a movie at night. All day everyday, for the holiday season.
STAY KIND:)
with love
grace <3
RECIPE LINKED:
VEGAN BUTTERMILK: