Sunday, November 29, 2020

Olive Oil Gingerbread Muffins #MuffinMonday


Earlier in the year I saw a post from one of my favorite bloggers - Wendy at A Day in the Life on the Farm - and I realized that they've been having a muffin party for years without me. LOL. I emailed the host, Stacy of Food Lust People Love and got the scoop: "...last Monday of the month and no themes. We've been baking together since August 2015! Only one rule, you must use the muffin method (folding wet ingredients with dry - no creaming butter and sugar, etc.) to bake muffins."

I've been happily joining in for months now. This month is the penultimate Muffin Monday of 2020! Here's the muffin line-up...

Olive Oil Gingerbread Muffins

Yes, I am a little gingerbread-mad. Every year, after Halloween, I start thinking about different ways to make gingerbread. 


I am not joking when I say that I have gingerbread obsession. Really. Gingerbread is a family favorite and we love exploring different kinds of gingerbread cookies. We've made Danish Honningkagehjerter and Mexican Puerquitos (Gingerbread Pigs); I have created a Speculaas recipe that's similar to what I remember from the Netherlands...it's not perfect, but it'll do! I have posted some Sherlock-inspired Gingernuts and Pierniczki (Polish Gingerbread Cookies). And those are just the cookies.



On the savory side of things, I have shared a Gingerbread Stuffing and for a French Winophiles Fête: Foie Gras on Pain d'Épices. So, for this event, I knew I needed to make a gingerbread muffin!

Ingredients makes 12 muffins
  • 1/2 cup olive oil
  • 3/4 cup dark molasses
  • 3 cups flour 
  • 1-1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1" knob of fresh ginger, peeled and grated
  • 1/2 cup organic dark brown sugar, lightly packed
  • 1 large egg
  • 1 cup buttermilk
  • optional: paper liners, if desired; raw sugar for sprinkling


Procedure

Preheat oven to 425 degrees Fahrenheit. Line your muffin pan with paper liners or grease the hollows of the pan. Set aside.

Place all of the ingredients together in a large mixing bowl.


Stir with a spatula or wooden spoon until everything is moistened and just combined.

Scoop the batter into the prepared muffin pan. Sprinkle the tops with raw sugar. Then, place the pan in the oven.

Bake at 425 degrees Fahrenheit for 5 minutes. Then reduce the temperature to 350 degrees Fahrenheit and bake until the tops are cracked and the centers set, approximately 16 to 18 minutes. A toothpick inserted into the center should come out clean.

Allow to cook in the pans for 10 minutes before inverting the muffins out onto a wire rack. You can serve these warm - that's how we like it - or room temperature.

6 comments:

  1. I love the deep dark look of that batter. I can almost smell these muffins baking. YUM

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  2. I could eat that batter with a spoon, Camilla! So dark and so rich!

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  3. I need one of these with my coffee. It's the molasses & spice time of year.

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  4. Love the crackly crust on top! I'm a gingerbread fan too.

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  5. This looks like such an amazing treat for this time of year! I love all things gingerbread!

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  6. I have tried gingerbread muffins with melted butter, but your version with oil sound so moist, I need to try it .

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