Gingerbread Muffins

Name: Gingerbread Muffins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: European, British
Ingredients: 120 grams soft butter; 70 grams honey; 100 grams brown sugar; 2 eggs,medium; 200 grams wheat flour or spelled flour ( type 405 or 630); 1 tbsp gingerbread spice; 2 tbsp baking cocoa; two tsp baking powder(single acting); 1/8 tsp salt; 120 ml milk; 100 grams bittersweet chocolate (chocolate bar); 2 tbsp hazelnut butter; cinnamon for sprinkling

4 steps

Prep:25minCook:25min

You have to try these moist gingerbread muffins. The simple dough with gingerbread spice and honey turns out so flavorful. The chocolate topping is to die for. This is what Christmas tastes like!

Updated at: Fri, 01 Sep 2023 14:03:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories259.7 kcal (13%)

Total Fat14 g (20%)

Carbs32.5 g (12%)

Sugars16.8 g (19%)

Protein4.3 g (9%)

Sodium124 mg (6%)

Fiber1 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

for the dough

120 gramsbutter

soft

70 gramshoney

100 gramsbrown sugar

2eggs

medium

200 gramswheat flour

or spelled flour, type 405 or 630

1 Tbspgingerbread spice

2 Tbspbaking cocoa

2 tspbaking powder

single acting

⅛ tspsalt

120mlmilk

for the topping

100 gramsbittersweet chocolate

chocolate bar

2 Tbsphazelnut butter

cinnamon

for sprinkling

Instructions

Step 1

Line a muffin tin (12 wells) with liners, preheat the oven to 355 F(180 c) degrees top/bottom heat (convection: 320F(160) ). For the dough, cream together the soft butter and sugar for a few minutes. Add honey and stir in. Add eggs one at a time and stir.

Step 2

In a bowl, mix flour with gingerbread spice, cocoa, baking powder and salt. Gradually add the flour mixture and milk alternately to the butter mixture and stir in.

Step 3

Divide the batter into the molds. Tap the mold once on the surface to set the dough. Bake the muffins in the preheated oven for about 20-25 minutes . Allow to cool briefly, then lift out of the mold and leave to cool completely on a wire rack.

Step 4

For the topping, chop the couverture and melt over a water bath. Add the hazelnut butter (or butter) and stir everything into a smooth mass. Spread the glaze over the cooled muffins and decorate with sprinkles if you like. The muffins will keep in a cool, dry place for at least 3 days.