muffins are the perfect breakfast to serve on Christmas morning.gingerbread muffins with molasses and warm spices are a classic Christmas flavor.Muffins with whole-wheat flour, cranberries, honey, and eggnog are good for you.You can make muffins inspired by Christmas cake with dried fruit.You can top your muffins with decorations or a glaze.
Step 1: Place the muffin tin in the oven at 350 F.
Get out 2 muffin tins and put liners in 16 of them.If you like, spray the inside of the tin with baking spray or butter.You can make the muffin batter by setting the tins aside.
Step 2: For 30 seconds, mix the flour, baking soda, salt, and spices.
Put 2 cups (343 g) of all-purpose flour into a bowl and then add baking soda, cinnamon, ginger, and cloves.For 30 seconds, combine the dry ingredients.
Step 3: The butter and sugar should be left in the separate bowl.
Put 1 cup of room temperature butter into a large mixing bowl with 1/2 cup plus 2 cups of sugar.When it's light and pale, use a stand or hand mixer to beat the mixture.The mixer needs to be stopped and scrapers on the sides of the bowl a few times.If you want to mix the butter and sugar with a spoon, use a wooden spoon.
Step 4: The butter mixture should be mixed with the eggs and molasses.
Put the eggs in the bowl with the butter and sugar.When the mixer is turned on, beat the eggs until they're combined.Then beat in 1/3 cup of molasses until it's incorporated.Light or dark molasses can be used.The dark molasses is the best choice if you prefer a spicier gingerbread.
Step 5: In alternating additions, add the dry ingredients and water.
Put the dry ingredients in the bowl with the butter mixture.Slowly beat in 1 3 cups of cold water and mix in the rest of the dry ingredients.Once the dry ingredients are in, stop mixing.The muffins will be difficult if you over mix the batter.
Step 6: The muffins should be baked for 25 minutes.
Put the tins into the oven if you spoon or scoop the batter.When you insert the skewer in the center of the muffin, it should come out clean.Put the muffins back in the oven for another 3 minutes if the toothpick comes out with the batter.
Step 7: Cool the muffins for 10 minutes.
Place the muffin tins on a wire rack and leave them to cool for 10 minutes before you tip them out.You can serve or decorate the muffins.Store the muffins in a container for up to 4 days.
Step 8: Line a muffin tin and preheat the oven.
Line each muffin cavity with the two 12-hole muffin tins that you got out.If you prefer, spray the inside of the tin with baking spray instead of using muffin liners.While you make the batter, set the pans aside.If you only have one muffin tin, bake 1 dozen muffins, remove them, and let the pan cool before baking the remaining 8 muffins.
Step 9: The cranberries should be tossed with sugar.
Add 1/2 cup (100 g) of sugar to the chopped cranberries in the bowl.When the cranberries are coated in sugar, use a spoon to stir them.Set the cranberries aside.
Step 10: The remaining ingredients should be in a large bowl.
1 1/2 cups of all-purpose flour and 1 cup of whole-wheat flour should be put into a bowl with a small amount of honey and 2 large eggs.
Step 11: The batter should be stirred until it's combined.
The batter is smooth if you mix the ingredients with a rubber spatula.The muffins will be difficult if you stir it too long after this.
Step 12: Add in the cranberries.
Add the cranberries and juice to the muffin batter.When the cranberries are incorporated, fold the batter up and over them.If you want to add an herbal flavor, include 2 grams of fresh Rosemary when you add the sugared cranberries.
Step 13: The muffins should be baked for 15 to 20 minutes.
Use a spoon or cookie scoop to divide the batter between the muffin tins.The muffins need to be baked in the oven for 15 to 20 minutes.If the muffins have finished baking, put a toothpick or skewer into them.They are done if it comes out clean.If not, bake them for 2 more minutes and check again.
Step 14: The muffins can be served warm or cold.
Remove the muffins and put them on a wire rack.You can serve the muffins when they're still warm.Dust the muffins with powdered sugar before serving if you prefer.The leftover muffins can be kept at room temperature for up to 4 days.
Step 15: Line a muffin tin and preheat the oven.
Get out a muffin tin and put muffin liners in it.You can spray the inside of the tin with baking spray if you don't want to use muffin liners.Prepare the muffin batter by setting the pan aside.
Step 16: Butter, sugar, eggs, flour, baking powder, and spices should be put in a bowl.
Take 1/3 cups of butter, 1/3 cup of brown sugar, 3 eggs, and 1/3cup of self-rising flour and put them in a large mixing bowl.
Step 17: For 3 to 4 minutes, beat the ingredients in the mixing bowl.
You can combine the ingredients with a stand or hand mixer.The mixture should be pale and creamy.You may need to stop occasionally.If you prefer to beat the mixture with a spoon, use a wooden spoon.
Step 18: Take the dried fruit and brandy with you.
The batter should have 1/3 cup of mixed dried fruit and 2 liters of brandy or orange juice in it.Use a spatula to fold in the fruit and liquid.Use a twisting motion with your wrist to bring the batter up and over the fruit.Keeping as much air in the batter is important.The muffins will be light.
Step 19: The muffins need to be baked for 25 to 30 minutes.
To scoop the batter into the muffin tin, use a cookie scoop or large spoon.The batter should be used to fill the muffin cavities.Put the tin in the oven and bake the muffins.If the muffins are done, put a toothpick or skewer into the center of the muffin.If the tester is clean, the muffins are finished.If not, bake the muffins for another 2 minutes and check again.
Step 20: The muffins should be cool.
Let the muffins cool in the tin after they are removed from the oven.Leave them on a wire rack until they're completely cooled.You can decorate the muffins or ice them.If you store the muffins ahead of time, make sure to put the decorations on the icing.Store the muffins in a container for up to four days.
Step 21: Simple icing can be made with the powdered sugar and lemon juice.
Put 1 cup of powdered sugar into a bowl and add lemon juice to it.The icing will be spread over the top of each muffin.Let the muffins sit for a while before serving them.Substitute orange juice for lemon juice if you prefer.
Step 22: The muffins should have candy holly and glace cherries on them.
Put the muffins on a serving platter and spread some icing on top of them.Place a cherry and holly leaf on top of each other.The muffins will look like Christmas cakes with Glacé cherries and candy holly.
Step 23: Sprinkle the icing with sprinkles.
Shake your favorite sprinkles over the muffins after you covered them with icing.A combination of Christmas colors, such as red, green, and silver, can be used.There are sprinkles in Christmas shapes.You can use star or Christmas tree shaped sprinkles.
Step 24: The muffins look like snow.
If you don't want to top the muffins with icing, put some powdered sugar into a sifter.Place the powdered sugar on top of the muffins.It's important to do this after the muffins have cooled.