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Old Fashioned Gingerbread Muffins

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Soft, warmly spiced gingerbread muffins filled with bourbon-soaked raisins and orange zest, finished with creamy vanilla buttercream. These old-fashioned treats bring cozy holiday flavors to your table in every bite.

Ingredients

1/4 cup orange juice, freshly squeezed

2 tbsp bourbon or water

1/2 cup raisins or sultanas

1/2 cup unsalted butter

1 cup dark treacle or molasses

1 cup sour cream

2 tsp orange zest (about 1 orange)

1 tsp vanilla extract

2 1/2 cups all-purpose flour

1 tsp baking soda

2 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp salt

1 batch buttercream frosting (vanilla buttercream recommended)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. In a small saucepan, combine raisins, bourbon, and orange juice. Bring to a boil and cook for 3 minutes, then remove from heat and set aside to soak.
  3. In another saucepan, melt butter and treacle together over medium heat, stirring until smooth. Once boiling, remove from heat and stir in sour cream, vanilla extract, and orange zest.
  4. In a large bowl, sift together flour, baking soda, ginger, cinnamon, cloves, and salt.
  5. Pour the warm treacle mixture into the dry ingredients and whisk until smooth and combined.
  6. Add soaked raisins along with their liquid and stir until evenly distributed.
  7. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  8. Bake for 30 minutes or until a skewer inserted into the center comes out clean.
  9. Transfer muffins to a wire rack and let cool completely.
  10. Frost with vanilla buttercream or serve plain for a classic finish.

Notes

Replace bourbon with orange juice or water for a non-alcoholic version.

Use dark molasses for a bolder gingerbread flavor or golden syrup for a lighter version.

Add crystallized ginger, nuts, or dried fruit for texture and variety.

Top with cream cheese frosting or a dusting of powdered sugar instead of buttercream.

Store in an airtight container up to 3 days at room temperature or 5 days in the fridge if frosted.

Nutrition

Find it online: https://chocolatecoveredamy.com/old-fashioned-gingerbread-muffins/