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Gingerbread Muffin Tops Recipe
Gingerbread Muffin Tops Recipe photo by Taste of Home

Gingerbread Muffin Tops Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:7 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 7 servings

Ingredients

  • 1/3 cup butter, softened
  • 1/3 cup packed brown sugar
  • 1 egg
  • 3/4 cup molasses
  • 2 cups King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Gingerbread Muffin Tops in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p45

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.

Reviews for Gingerbread Muffin Tops(1)

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MY REVIEW
Reviewed Mar. 13, 2012

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.

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