Recipes

Gingerbread Muffins

Gingerbread Muffins
  • Yield: 12 Servings
  • Prep Time: 10 Mins.
  • Cook Time: 20 Mins.

Ingredients

  • 1 3/4 cup all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon ground black pepper
  • 1/2 cup unsalted butter, cut into 1/2" pieces
  • 1/2 cup golden raisins
  • 1/2 cup light brown sugar (packed)
  • 1/2 cup molasses, not blackstrap
  • 1 large egg
  • 1/2 cup chopped Fisher® Chef’s Naturals Walnuts, divided
  • 1 tablespoon chopped Fisher® Chef’s Naturals Walnuts, divided
  • 1/2 cup confectioner’s sugar
  • 2 teaspoons water

Directions

  1. Preheat oven to 350°F. Coat muffin pan with nonstick spray.
  2. Combine flour, ginger, cinnamon, allspice, salt, baking powder, baking soda and black pepper in a medium bowl.
  3. Pour ½ cup boiling water over butter and golden raisins in a large bowl, stir with a whisk until butter is melted. Whisk in sugar, molasses and egg. Add dry ingredients; whisk to blend. Stir in ½ cup walnuts using a rubber scraper. Scoop into prepared muffin pan.
  4. Bake until a tester inserted into center of cake comes out clean, about 20 to 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool completely. Combine confectioner’s sugar and water. Drizzle over muffins. Sprinkle with remaining 1 tbsp. walnuts.

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