Get ready to transform your kitchen into a warm haven of irresistible aromas and mouth-watering flavors! These Gingerbread Muffins with Apples and Cranberries are not just a recipe – they're a magical journey of seasonal delight that will transport you to a world of comfort and nostalgia. Imagine biting into a perfectly spiced muffin that combines the rich warmth of gingerbread with the sweet-tart burst of apples and cranberries, creating a breakfast or snack experience that's simply unforgettable.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup molasses
- 1 cup diced apples
- 1/2 cup dried cranberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a medium mixing bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, and salt until well combined.
- In a separate large mixing bowl, combine melted butter, brown sugar, and granulated sugar. Whisk until smooth and well incorporated.
- Add eggs one at a time to the butter-sugar mixture, whisking thoroughly after each addition. Then stir in the molasses until the mixture is uniform.
- Gently fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix the batter.
- Carefully fold in the diced apples and dried cranberries, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a simple glaze before serving.
Tips
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for better mixing and a more consistent texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to tough, dense muffins.
- Fresh Spices Matter: Use fresh ground cinnamon and ginger for the most vibrant flavor. If your spices are more than 6 months old, consider replacing them.
- Apple Selection: Choose firm, slightly tart apples like Granny Smith or Honeycrisp for the best texture and flavor contrast.
- Moisture is Key: The molasses helps keep these muffins incredibly moist, so don't skip this ingredient!
- Cool Completely: Let muffins cool entirely before storing to prevent condensation and maintain their perfect texture.
- Storage Tip: These muffins stay fresh at room temperature for 3-4 days in an airtight container, or freeze for up to a month.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 3g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 55mg
