Ginger Glory Muffins
Last week I made spice cake with some golden raisins in it. It was pretty good, but I kept feeling like it wasn’t right, not sweet enough to be a dessert cake. I realized it could be better in muffin form with more goodies. I got to thinking about Morning Glory muffins with carrots, raisins and nuts. Then I realized a gingerbread and morning glory hybrid of sorts could be really delicious. So that’s what I did! I changed the spice blend to veer more in the direction of gingerbread, added shredded carrots, more golden raisins and pecans and voila! I have Ginger Glory muffins! 🙂
To the muffins! First things first, preheat your oven.
You’ll start by mixing the molasses and hot water together. The hot water helps break the molasses down, but we want it to cool for a few minutes before it gets mixed in, so just set it aside. I just have to say I love molasses. It gives things such a dark sweet flavor that adds some wonderful complexity.
Now you’ll mix together the flour, spices, baking soda and salt. I know it seems like a lot of different spices, but each plays an important role. The ginger is, of course, what gives us that great gingerbread flavor. Cinnamon is always a good idea due to its sweet and slightly spicy nature and the Cardamom gives the muffins a wonderfully warm flavor. The nutmeg, allspice and ground cloves combine to provide that homey flavor I think of when I hear something is “spiced” (spice cake, etc.).
Now you’ll beat together the sugar, vanilla and butter in a stand mixer or with a hand mixer. Beat until the mixture is light and fluffy, about 3 minutes.
Then beat in each egg, one at a time, until they are fully incorporated.
Next you’ll alternate adding the dry mixture and molasses mixture in 2 batches each. Mix until the flour is almost blended in.
Finally you’ll add the shredded carrot, pecans and golden raisins by hand until they are evenly mixed in. I have a sneaking suspicion that dried cranberries would be good here also, use them in place of golden raisins for a more tart wintery taste.
We’re almost ready to put these babies in the oven. Coat your muffin tins with cooking spray and fill each “cup” about 3/4 of the way.
Bake for 18-20 minutes or until they spring back when gently pressed. Your house will smell amazing when these are baking! The first time I made them my husband was taking a nap upstairs (our kitchen is downstairs). When I woke him up, the first thing he said was “those smell amazing!”
These muffins are great warm out of the oven with a cup of tea, but will also last in a Ziploc for several days.
- 3 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon allspice
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon cardamom
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1 cup sugar
- 1 1/2 sticks (12 tablespoons) room temperature unsalted butter
- 2 large eggs
- 1 cup dark molasses
- 1 cup hot water
- 1 1/2 cups shredded carrot
- 1 cup golden raisins
- 1 cup chopped pecans
- Preheat the oven to 350°.
- Mix the molasses and hot water together and set it aside.
- Mix together the flour, spices, baking soda and salt.
- Beat together the sugar, vanilla and butter in the bowl of a stand mixer or mixing bowl until light and fluffy, about 3 minutes.
- Beat in each egg, one at a time, until they are fully incorporated.
- Alternating, add the dry mixture and molasses mixture in 2 batches. Mix until the flour is almost blended in.
- Add the shredded carrot, pecans and golden raisins by hand until they are evenly distributed.
- Coat muffin tins with cooking spray and fill each "cup" about 3/4 of the way. Bake for 18-20 minutes or until they spring back when gently pressed.
- These muffins are great warm out of the oven with a cup of tea, but will also last in a Ziploc for several days.