FROSTED GINGERBREAD MUFFINS
These gingerbread muffins are the ultimate festive treat, packed with warm spices like ginger, cinnamon, and nutmeg that bring the comforting flavors of the holidays to life.
Ingredients
FOR THE MUFFINS
- 220 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 115 g unsalted butter softened
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup gingerbread cream
FOR THE CARAMEL FILLING
- 100 g granulated sugar
- 2 tbsp water
- 1/4 cup heavy cream
- 2 tbsp gingerbread cream
- 2 tbsp unsalted butter
- Pinch of salt
FOR THE FROSTING
- 115 g cream cheese softened
- 60 g unsalted butter softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
MAKE THE MUFFINS
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, cream the butter and brown sugar until light and fluffy.
- Beat in the eggs, one at a time.
- Add the gingerbread cream, mixing until smooth.
- Gradually fold in the dry ingredients until just combined.
- Fill each muffin liner about 3/4 full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
MAKE THE FILLING
- In a small saucepan, combine the sugar and water. Cook over medium heat without stirring until the sugar melts and turns a golden amber color.
- Remove from heat and slowly whisk in the warm heavy cream and gingerbread cream (be cautious; it will bubble).
- Stir in the butter and salt until smooth. Let the caramel cool slightly.
FILL THE MUFFINS
- Use a small knife or apple corer to cut a small hole in the center of each muffin, saving the top piece.
- Fill each hole with the gingerbread caramel sauce, then replace the top piece.
MAKE THE FROSTING
- In a bowl, mix in the cream cheese, butter, vanilla, gingerbread cream and powdered sugar.
- Top your muffins with this frosting and enjoy!