Belonging to ChristmasGingerbread baked goodsjust do it. If you're in a hurry, then the gingerbread muffins are ideal. The mini cakes are perfect as a last minute dessert, but can also be served for breakfast or afternoon coffee. Beautifully packaged, they quickly become a delicious gift from the kitchen.
Recipe for juicy gingerbread muffins
The following recipe for juicy gingerbread muffins is guaranteed to earn you compliments and get your family and friends in the Christmas spirit. Sweeten your everyday life with thisdelicious dessert!
Ingredients for 6 pieces:
- 185 g Flour
- 1 tsp ginger, ground
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 1/2 TL Backsoda
- 6 teaspoons butter, melted
- 96g brown sugar
- 113 g Melasse
- 2 tsp vegetable oil
- 1 large egg
- 2 tsp hot water
For the frosting:
- 56g cream cheese
- 2 tsp butter, softened
- 130g powdered sugar
- 1/4 tsp vanilla sugar
- a pinch of cinnamon
Preparation:
- Preheat the oven to 180° Celsius (without fan circulation). Line a muffin tin with baking paper or lightly grease it.
- Place cinnamon, ginger, baking soda and flour in a bowl and mix well.
- Mix brown sugar, melted butter, molasses, vegetable oil, egg and hot water and beat with a hand mixer until smooth.
- Gradually add the liquid ingredients to the dry ones and mix to form a dough.
- Pour the batter into the muffin cups. Only fill each mold 2/3 full.
- Bake for about 15 minutes, then do a toothpick test.
- Remove the muffins from the heat and let them cool.
- For the frosting: Beat the cream cheese and butter with a hand mixer until creamy. Add powdered sugar, vanilla sugar and cinnamon and mix on the highest level for about 4 minutes. Pour the frosting mixture into a piping bag fitted with a star nozzle and conjure up icings of frosting on the muffins.
Stir the gingerbread dough in the Thermomix
If you really want it to be quick, then the next Thermomix recipe for gingerbread muffins is ideal. The mini cakes also taste great on their own, but can be varied with different fillings and garnishes as desired. Below we offer you the basic recipe.
To prepare it you will need golden syrup (also known as gold juice in Germany). You can also make this yourself. You need: 100 g brown sugar, 30 ml water, 300 ml hot water, 500 g cane sugar and two lemon slices. Use the mixing bowl to prepare the golden syrup. First fill the 30 ml of water into the mixing bowl, then add the brown sugar and let it cook at 120 degrees Celsius for about a quarter of an hour. Then you can pour 300 ml of water into the mixing bowl and bring to the boil. Then add the cane sugar and lemon slices and simmer at 100 degrees Celsius for an hour until it thickens. Then pour the gold juice into a jam jar with a screw lid and let it cool.
Tip: The recipe is suitable for preparation in TM 5 and TM 6. The devices have a mixing bowl with a capacity of 2.2 liters. You can also prepare the muffins in a TM 31, but its mixing bowl has a capacity of 2 liters. You must therefore adjust the ingredient quantities so that they do not exceed the maximum capacity.
Ingredients for 6 pieces:
- 30 ml golden syrup (gold juice)
- 50 g Butter
- 1 No
- 125 ml milk
- 150 g Flour
- 1 TL Backsoda
- 180g sugar
- 3 tsp ginger, ground
Preparation:
- Preheat the oven to 180° Celsius. Line the muffin cups with baking paper or grease them.
- Put the butter and gold juice in the mixing bowl and melt for 3 minutes at 70° Celsius (level 2).
- Add eggs and milk and beat on speed 3 for 10 seconds.
- Add flour, baking soda, ginger and sugar and mix on speed 4 for 30 seconds.
- Pour the finished mixture into the molds and bake at 180° Celsius for 25 minutes until the muffins turn golden brown. To be on the safe side, do a toothpick test after 20 minutes.
Gingerbread muffins: vegan baking recipe
Diepopular gingerbreadYou can also prepare muffins vegan.
Ingredients for 6 muffins:
moist:
- 152 ml almond milk (or other vegan milk alternative of your choice)
- 28 ml vegetable oil
- 1 TL Molasses
- 1/3 tsp ginger, minced
- 66g sugar
- 1/2 cinnamon, ground
- Pinch of nutmeg
- 1/2 tsp vanilla sugar
dry:
- 110 g Flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1 1/2 tsp candied ginger
Candied Ginger Recipe:
The necessary ingredients are 100 g fresh ginger, cleaned, peeled and diced, 1 cup sugar and a peeled lemon. Preparation: Pour 500 ml of water into a pot and add the sugar. Bring the water to a boil and then add the ginger. Reduce the heat and let the ginger simmer for about a quarter of an hour. Remove the ginger from the pot, place it on kitchen paper and let it cool. Repeat the process two more times, topping up with water if necessary. Then remove the ginger from the pot and let it cool overnight. Roll the ginger in sugar and store in an airtight container.
Preparation:
- Line muffin cups with baking paper or grease them. Preheat the oven to 180° Celsius.
- Beat the wet ingredients with the hand mixer at the highest level until creamy.
- Place the dry ingredients in a bowl and mix. Add the candied ginger last.
- Gradually add the milk mixture to the dry ingredients and stir in.
- Bake the muffins at 180° Celsius until golden brown. After 20 minutes, do a toothpick test.
- The juicy muffinsAllow to cool and store in an airtight container for three days or refrigerate for a week.
