Skip to main content

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.

Comments

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

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

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

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

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

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur