Alright, chums! Let’s talk about Gingerbread Muffins with White Chocolate Chips. Now these bad girls are your ticket to a festive ride, bursting with the divine Christmassy vibes of spicy ginger, the heart-warming notes of molasses, and the rich creaminess of white chocolate chips. Perfect for Christmas breakfast, a loved one’s birthday, or just when you need to cheer yourself up on a grey winter’s day. I’ve baked up a storm with these babies, and oh boy, the taste explosion is to die for. They’re so good, I reckon they might just become your new favorite muffin too!
Your timing is as follows: prep time around 15 minutes, cook time 20 minutes, and considering a total time for ’em to cool and be ready, you’re looking at about 1 hour. This recipe makes around 12 servings of muffins, so you’ll have enough to share around… or not, no one is judging!
So, strap on your apron, heat up your oven, and get ready for a baking adventure with these Gingerbread Muffins with White Chocolate Chips. Let’s dive into the ingredients and method…
Ingredients & Equipment You’ll Need
You’ll need:
- 1/2 cup unsalted butter
- 1/4 cup brown sugar
- 1/2 cup molasses
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 2 large eggs
- 1 cup buttermilk
- 1 cup white chocolate chips
For equipment, you’ll need: A standard muffin tin, and some muffin paper liners (optional, but it helps with clean-up).
Molasses gives these muffins authentic gingerbread flavor, so don’t skip it! And buttermilk ensures super moist and tender muffins. Substitute the butter with coconut oil for a healthier yet tasty variant.
How To Make Gingerbread Muffins with White Chocolate Chips
Start with melting butter in a large microwave-safe bowl. Once it’s warm and ready, whisk in brown sugar, molasses, and eggs. Stir them up real good till they’re well combined. In a separate bowl, sift together your dry ingredients: flour, baking soda, salt, cinnamon, and ground ginger. Pour the dry mix into the molasses mixture, alternating with buttermilk until it’s well mixed. Last but not least, fold in those lush white choc chips!
Bake them beauties at 375F in a lined muffin tin and prepare yourself for a delicious aroma to fill your kitchen. Trust me; it’s like a Christmas olfactory wonderland!
Tips For The Best Results
- Wait for the muffins to cool before removing them from the pan to avoid crumbling.
- Counter your sweet tooth by sprinkling a titch of sea salt on top of the muffins before baking.
Storage Tips
- Store these muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- If you’ve got more muffins than you can handle, just pop them in the freezer. They’ll remain good for upto 3 months.
Frequently Asked Questions
Q: What can I substitute for white chocolate chips?
A: You can use regular milk chocolate or dark chocolate chips if not white.
Q: Can I make these muffins gluten-free?
A: For sure, you can substitute all-purpose flour with a gluten-free flour mix.
Q: Do I need to use paper liners?
A: No, you can always grease or spray the muffin tin if you don’t have liners.
Nutritional Facts of Gingerbread Muffins with White Chocolate Chips
Per muffin: 240 calories, 8g fat (5g saturated), 36g carbs, 4g protein, 2g fiber, 20g sugar.
To wrap it up, Gingerbread Muffins with White Chocolate Chips are a match made in bakery heaven. They���re simple to make, scrumptious to eat, and deliver nothing but joy with each bite. Pair them with some hot cocoa for a breakfast treat or enjoy them as dessert with a scoop of ice cream on top. Bake away, and remember, sharing is caring!
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