Every year I create a recipe to share with friends and family in lieu of a traditional Christmas card. This year, I wanted to incorporate some of my favorite winter flavors. These muffins, laced with cinnamon, ginger and a touch of molasses, are not overly sweet and are perfect for breakfast on Christmas morning.
FOR THE MUFFINS:
- 1¾ cups all-purpose flour
- ½ cup candied ginger, small dice, optional
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- ½ cup whole milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup sugar
- ½ cup dark brown sugar
- 1 tablespoon blackstrap molasses
FOR THE ICING:
- 1 large egg white
- 1½ cups confectioners sugar
- Sprinkles or dragées, for decorating
- MAKE THE MUFFINS. Preheat the oven to 350 degrees and line a 12-cavity cupcake mold with aluminum liners; spray the exposed pan and liners with baking spray.
- In a medium sized bowl, whisk the flour, candied ginger, cinnamon, ground ginger, cloves, baking powder, baking soda and salt until well combined; set aside.
- In a large bowl, whisk the 2 eggs, milk, oil and vanilla until well combined and emulsified.
- Add the sugar, brown sugar and molasses, and whisk to combine.
- Add the dry ingredients and stir until just combined.
- Scoop or pipe the batter into the prepared liners, filling each ¾ full.
- Bake until a toothpick comes out clean when inserted into the center of the muffins, for 35-40 minutes; carefully transfer to a rack and cool completely.
- MAKE THE ICING. In a medium-sized bowl, stir the egg white and sugar until a smooth, stiff frosting forms; it should hold a peak. If it is too loose, add some more sugar to reach the desired consistency. If it is too thick, add a splash of water to reach the desired consistency.
- Working fast, spread the icing over the muffins and decorate with sprinkles.