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Raisin Gingerbread Muffins

 Raisin Gingerbread Muffins
These muffins are my husband's favorite year-round. He likes them warm and topped with cream cheese and confectioners' sugar. I like them because they're easy to make and they freeze beautifully.
12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1/2 cup molasses
  • 2 cups plus 1 tablespoon King Arthur Unbleached All-Purpose Flour, divided
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup golden raisins

Directions

  • In a large bowl, cream butter and sugar. Add eggs, one at a time,
  • beating well after each addition. Beat in sour cream and molasses.
  • Combine 2 cups flour, baking soda, ginger, allspice and cinnamon;
  • add to creamed mixture just until moistened. Toss the raisins with
  • the remaining flour; stir into batter.
  • Fill paper-lined muffin cups three-fourths full. Bake at 375° for
  • 18-20 minutes or until a toothpick comes out clean. Cool for 5
  • minutes before removing from pans to wire racks. Yield: About 1
  • dozen.

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Raisin Gingerbread Muffins (continued)

Nutritional Facts: 1 serving (1 each) equals 265 calories, 10 g fat (6 g saturated fat), 63 mg cholesterol, 204 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.