NEXT RECIPE >

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

Gingerbread Muffin Tops Recipe

Read Reviews
3 1 1
Publisher Photo
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 large 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

Nutritional Facts

1 each: 365 calories, 10g fat (6g saturated fat), 53mg cholesterol, 437mg sodium, 65g carbohydrate (32g sugars, 1g fiber), 5g 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


Reviews for Gingerbread Muffin Tops

AVERAGE RATING
(1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
LegalSec
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."

Loading Image