Raisin Gingerbread Muffins Recipe

5 2 2
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Raisin Gingerbread Muffins Recipe

Read Reviews
5 2 2
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/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 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.
Originally published as Raisin Gingerbread Muffins in Country Woman Christmas Annual 2005, p37

Nutritional Facts

1 each: 265 calories, 10g fat (6g saturated fat), 63mg cholesterol, 204mg sodium, 40g carbohydrate (21g sugars, 1g fiber), 4g protein.

  • 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 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
  1. 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.
  2. 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.
Originally published as Raisin Gingerbread Muffins in Country Woman Christmas Annual 2005, p37

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MY REVIEW
Jan2 User ID: 116031 207558
Reviewed Nov. 16, 2013

"yummy. Made these today for a 'trial run' for next month. Will be definately be making them, doubling or tripling recipe. Crunchy on outside, soft on inside. I didn't use golden raisins, just used regular, got 11 muffins, as i like them a little bigger."

MY REVIEW
dgaetz User ID: 5503564 207557
Reviewed Nov. 13, 2011

"These have wonderful flavor, are a little crunchy on the outside but nice & moist inside."

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