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'Tis the Season Muffins #MuffinMonday

Last 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 wasn't very good about joining in this year, but this month, I couldn't resist. This is the December #MuffinMonday line-up...


If you've followed me through any holiday season, you know my family is a little gingerbread crazy. I mean just look at my husband's gingerbread house from several years ago! Yes, those are lights inside. 


Me? I have a gingerbread scarf that comes out this time every year...


The boys always help with some version of gingerbread cookies. One year D made Chewbacca Gingies for his Secret Santa buddy. R helped me decorate the Krampus Gingerbread Minions.


And one gingerbread recipe that makes an appearance every single year, however, is Gingerbread with Lemon Curd.

So, when I thought about a seasonally appropriate muffin, I landed on gingerbread. I wanted to start my journey on this year's gingerbread-lined path with ontbijtkoek, a Dutch spice bread. While Danish honningkagehjerter dough ages in the refrigerator for two days before it's baked, the Dutch ontbijtkoek age for one day after it's baked. This is delicious with a small glass of eggnog! If you're curious, you can read about our eggnog tasting from a few years ago...and which one won 'best overall.' I whisked together some cream cheese with eggnog to make a festive drizzle for the muffin.


Ingredients
  • 2 cups flour
  • 1 Tablespoon baking powder
  • 1/2 cup organic dark brown sugar
  • 1/3 cup molasses
  • 1 cup milk
  • 1 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground all-spice
  • 1/2 teaspoon freshly grated nutmeg
  • 1 pinch salt
  • Also needed: paper liners, cream cheese, eggnog



Procedure
Line muffin pan with paper liners and preheat the oven to 300 degrees Fahrenheit. 

Combine all ingredients into a smooth batter. Drop 1/2 cup batter into each hollow and place in preheated oven. Bake for about 1 hour. When cooled, cover in tin foil for 24 hours before serving. 


Before serving I whisked together cream cheese and eggnog and drizzled it over the muffins. 'Tis the season, after all, for a little bit more decadence. Stay tuned for next month's creation.

Comments

  1. Welcome to the party! I can practically smell these muffins through my screen, yum!

    ReplyDelete
  2. This holiday muffins looks delicious I would love to try it.

    ReplyDelete
  3. Gingerbread is a favorite at our house too, Camilla. Your quick and tasty cream cheese and eggnog drizzle is the perfect topping too.

    ReplyDelete
  4. We've been on a gingerbread kick here lately too. These muffins sound perfect for the season.

    ReplyDelete
  5. You got me with the drizzle. They look and sound amazing to me! Also, love your beautiful gingerbread scarf!

    ReplyDelete

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