Blackberry Gingerbread Muffins

Name: Blackberry Gingerbread Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 26
Ingredients: 3 cups all-purpose unbleached flour; 2 1/2 teaspoons baking soda; 1 Tablespoon ground ginger; 2 teaspoons cinnamon; 1/4 teaspoon cloves; 1 teaspoon nutmeg; 1/2 teaspoon allspice; 1 cup (2 sticks) unsalted butter, softened; 1 cup firmly packed light or dark brown sugar; 1 cup unsulphured molasses; 4 large eggs; 1 cup buttermilk; 2 cups fresh blackberries; 1 1/2 cups powdered sugar; 3 Tablespoons Half & Half (light cream); 26 blackberries for garnish

by NancyC | nancy-c.com

26 Muffins

45 min

Usually I think of making gingerbread during the winter holidays, but here’s a summer-ized version in muffin form! Fresh blackberries make these muffins moist and of course the ginger and molasses give these muffins that great gingerbread taste. I had clipped this recipe from an old magazine and modified it slightly. The original recipe was supposed to have made 18 muffins; I added in extra blackberries, and came up with 24 to 26 muffins, or 24 muffins and 1 mini-loaf. Making the mini-loaf works out great because you can bake it right along with your muffins–it will just need about 5 to 10 minutes extra baking time.

I also added a creamy glaze with a blackberry on top of each muffin, because without any glaze or garnish these muffins look a little plain. So I definitely recommend the glaze and berry on top!

Blackberry Gingerbread Muffins

You can do it! Saved to your recipes

Recipe details

Yield 26 Muffins
Time spent: Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

3 cups all-purpose unbleached flour
2 1/2 teaspoons baking soda
1 Tablespoon ground ginger
2 teaspoons cinnamon
1/4 teaspoon cloves
1 teaspoon nutmeg
1/2 teaspoon allspice
1 cup (2 sticks) unsalted butter, softened
1 cup firmly packed light or dark brown sugar
1 cup unsulphured molasses
4 large eggs
1 cup buttermilk
2 cups fresh blackberries

CREAMY GLAZE and BLACKBERRY GARNISH

1 1/2 cups powdered sugar
3 Tablespoons Half & Half (light cream)
26 blackberries for garnish

Instructions

Preheat oven to 350˚F. Line muffin pans with 24 paper liners; set aside. Grease and flour a mini-loaf pan; set aside.
In a medium bowl, blend together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and allspice.
In a large bowl, cream softened butter and brown sugar until light and fluffy. Gradually add molasses, eggs (one at a time), and buttermilk and mix until everything is combined well.
Add the flour mixture all at once to the butter/molasses mixture and stir until just combined. Gently fold in the berries and mix to distribute evenly in batter.
Fill each muffin cup about 3/4 full, and put the rest of the batter in your mini-loaf pan. Bake muffins at 350˚F for 20 to 25 minutes or until toothpick inserted in center comes out clean; your mini-loaf will need to bake about 5 to 10 minutes longer. Cool in pan for 5 minutes, then remove and cool completely on wire rack.
After muffins have cooled, drizzle with Creamy Glaze: In a small bowl, blend powdered sugar and Half & Half until smooth and creamy. Drizzle over cooled muffins and top each muffin with a blackberry in the center.

Comments

Bernadette Cross on Sep 01, 2021

I don’t like ginger in sweets, can I add more of something different?

Like Reply
- NancyC | nancy-c.com on Sep 28, 2021
  
  You could just leave the ginger out, or add a little more of one of the other spices!
  
  Like

Blackberry Gingerbread Muffins

Blackberry Gingerbread Muffins

Recipe details

Ingredients

CREAMY GLAZE and BLACKBERRY GARNISH

Instructions

Comments

Share your thoughts, or ask a question!

Popular Recipe Book

10 Chocolate Chip Cookie Recipes for Every Kind of Cookie Lover

More

Blackberry Gingerbread Muffins

Blackberry Gingerbread Muffins

Recipe details

Ingredients

CREAMY GLAZE and BLACKBERRY GARNISH

Instructions

Popular Recipe Book

More Recipes