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Gingerbread Muffin Tops Recipe

Gingerbread Muffin Tops Recipe photo by Taste of Home

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We came up with this unique recipe for muffin tops that don't require a special baking pan. The flavor is similar to mouthwatering molasses cookies.—Taste of Home Test Kitchen

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Gingerbread Muffin Tops Recipe

Prep: 30 min. Bake: 15 min.

Yield: 7 Servings

30 15 45

Ingredients

1/3 cup butter, softened
1/3 cup packed brown sugar
1 egg
3/4 cup molasses
2 cups all-purpose flour
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 tablespoon coarse sugar

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well.
Drop by 1/4 cupfuls 2 in. apart onto a parchment paper-lined baking sheet. Sprinkle with coarse sugar. Bake at 350° for 15-20 minutes or until set. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 7 muffin tops.

Nutritional Facts 1 muffin top equals 365 calories, 10 g fat (6 g saturated fat), 53 mg cholesterol, 437 mg sodium, 65 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Gingerbread Muffin Tops in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p45

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Gingerbread Muffin Tops

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(1-1) of 1 reviews

Reviewed on Mar. 13, 2012 by LegalSec

I don't understand how this recipe passed the Test Kitchen approval. The taste is very good, good gingerbread recipe but they did not turn out like muffin tops, more like a very large flat cookie. I think if I make again that the baking soda should be reduced to 1/2 tsp. and add 1 tsp. of baking powder. The muffin top needs to rise much more than they did. I think the Test Kitchen needs to try this recipe again and then resubmit it. Thank you.