Santa's Surprise Gingerbread Muffins Recipe

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Santa's Surprise Gingerbread Muffins Recipe
Santa's Surprise Gingerbread Muffins Recipe photo by Taste of Home
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Santa's Surprise Gingerbread Muffins Recipe

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Cranberry-raspberry sauce is the luscious surprise tucked inside these mouthwatering muffins.—Edie DeSpain, Logan, Utah
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon each ground ginger, cloves and allspice
  • 1 cup buttermilk
  • 1/2 cup cranberry-raspberry sauce

Directions

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the molasses. Combine the flour, cinnamon, baking soda, ginger, cloves and allspice; add to the creamed mixture alternately with buttermilk.
Fill 16 greased or paper-lined muffin cups half full; spoon about 1-1/2 teaspoons cranberry-raspberry sauce over each. Top with remaining batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 16 muffins.
Originally published as Santa's Surprise Gingerbread Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p102

Nutritional Facts

1 each: 244 calories, 7g fat (4g saturated fat), 43mg cholesterol, 170mg sodium, 43g carbohydrate (24g sugars, 1g fiber), 4g protein.

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon each ground ginger, cloves and allspice
  • 1 cup buttermilk
  • 1/2 cup cranberry-raspberry sauce
  1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the molasses. Combine the flour, cinnamon, baking soda, ginger, cloves and allspice; add to the creamed mixture alternately with buttermilk.
  2. Fill 16 greased or paper-lined muffin cups half full; spoon about 1-1/2 teaspoons cranberry-raspberry sauce over each. Top with remaining batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 16 muffins.
Originally published as Santa's Surprise Gingerbread Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p102

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