Stout Gingerbread Muffins #MuffinMonday

I had to miss last month's Muffin Monday and it really distressed me. I don't bake much anymore and so I really look forward to this once a month bake. It's easier to do than my other groups because I'm not restricted to ingredients that are difficult to get in my area. Plus, baking muffins takes very little time and I am really bad at time management these days. I want to rant about the class that is taking up all my time and the poor administration that never communicates but let's focus on the muffins.

This stout gingerbread muffin is wonderful. These are not sweet muffins - add more sugar if you want it sweet. The stout flavour isn't subtle but it isn't overwhelming. Look, the only gingerbread I've had were some cookies that I made 3 years ago so I'm not a gingerbread expert. But authentic or not, this stuff is good and worthy of several repeats in my kitchen. I just need to pick up some more molasses.

Stout Gingerbread Muffins

Yield 10 - 12 muffins

Ingredients 
1/3 cup stout
1/2 cup molasses (not Blackstrap)
2 tablespoons grated ginger
1 egg
1/3 cup oil
1/4 cup sugar
2 cups flour
2 teaspoons ground ginger 
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon cloves
1/2 teaspoon salt

Directions 

Preheat the oven to 425 F and line a muffin tin with liners.
Heat the molasses and stout until bubbling. Turn off and stir in the grated ginger. Set aside to cool.
In a small bowl whisk egg, oil, and sugar.
In a separate bowl whisk flour, ginger, baking powder, cinnamon, baking soda, cloves and salt.
When the molasses is cool, whisk in the egg mixture.
Gently fold the wet ingredients into the dry ingredients.
Scoop the batter into the prepared muffin pan.
Bake the muffins for 5 minutes then lower the oven temperature to 350 F. Bake another 10-12 minutes or until a toothpick inserted into a muffin comes out clean.
Cool and enjoy.

Notes
I used Guinness Foreign Extra Stout but next time I'll use Dragon Stout's Spitfire. It's a bit sweeter and has a higher alcohol content.

• Carrot Ginger Muffins from Karen's Kitchen Stories
• Garlic Bread Muffins from A Day in the Life on the Farm
• Mini Pumpkin Chocolate Chip Muffins from Making Miracles
• Sausage Honey Cornbread Muffins from Food Lust People Love
• Stout Gingerbread Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Banana Muffins with Peanut Streusel

I love seeing muffins that have streusel but for some reason I rarely make them. I think there may have been a streusel mishap back in the day that kept me from doing it more often. Or maybe I kept telling myself - unnecessary calories. I can be a killjoy.

I absolutely adore the streusel on these muffins and excitedly watched as they rose in the oven.

Scroll down to see the other muffins in this month's line up!

Banana Muffins with Peanut Streusel

Ingredients
Streusel
1/2 cup peanuts
2/3 cup flour
1/3 cup sugar
1/2 teaspoon salt
dash or 2 of cinnamon
4 tablespoons butter, melted

Muffins
190 grams flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda 
1/2 teaspoon salt 
1/4 teaspoon nutmeg, freshly ground 
1 1/2 cups mashed banana
2/3 cup sugar
6 tablespoons oil
2 tablespoons milk or water
1 egg, beaten
1 teaspoon vanilla

Method

Chop the peanuts, toss with flour, sugar, cinnamon and salt. Pour in the melted butter. The mixture should be clumpy. If it's too wet, add a little more flour. 

Line a muffin pan. Preheat oven to 425 F. 

Mix flour, cinnamon, baking powder, baking soda, salt and nutmeg. Set aside. Mix banana, sugar, oil, and milk or water. Add in the egg and vanilla. 

Fold the wet ingredients into the dry ingredients until just incorporated and there are no more streaks of flour. 

Divide the batter among 11 to 12 muffin wells. Top with streusel. 

Bake for 5 minutes then lower the oven temperature to 350 F. Bake an additional 10-15 minutes or until a toothpick inserted into the muffin comes out clean. 

• Banana Muffins with Peanut Streusel from Passion Kneaded
• Lemon Zucchini Muffins from Food Lust People Love
• Oatmeal Muffins from Karen's Kitchen Stories
• Pizza Muffins from A Day in the Life on the Farm
• The Best Banana Muffins from Making Miracles

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Zucchini Morning Glory Muffins - #MuffinMonday

It's zucchini season! I was excited to see zucchini in my supermarket last week. It's funny because I did not pay any attention to zucchini when I lived in the US. It was perfect timing too as I had no muffin ideas for this month's Muffin Monday. As I stood in line, I remembered that I wanted to try morning glory muffins. Zucchini in the morning glory muffins? Sounds good. 

This isn't a sweet muffin - the original recipe used an additional 1/2 cup of maple syrup but I chose to skip it. I'm glad I did. I like that it's not sweet. I resisted the urge to add my typical ginger and simply increased the cinnamon. Next time, however, more spices are coming to the party. Some ginger and nutmeg would have been amazing. 


As always, scroll down for more Muffin Monday goodness!

Zucchini Morning Glory Muffins

Yield: ~19 muffins

Ingredients 

2 1/4 cup flour 

3/4 cup sugar 

1 tablespoon cinnamon

2 teaspoons baking soda

1/2 teaspoon salt 

2 cups grated carrot

1 cup grated zucchini

1/2 cup freshly grated coconut 

1/2 cup raisins (soaked for at least 10 minutes in liquid of choice and drained)

3 eggs 

1/2 cup applesauce

1/2 cup oil 

1 teaspoon vanilla

Directions 

Preheat oven to 425 F. Grease or line 2 muffin pans. 

Mix together flour, sugar, cinnamon, baking soda, and salt. Stir in carrot, zucchini, coconut, and drained raisins. 

In a separate bowl mix eggs, applesauce, oil, and vanilla. 

Pour the wet ingredients into the dry ingredients. Gently fold until there are no streaks of flour. Scoop the batter into the muffin tins filling almost to the top.

Bake for 5 minutes at 425 F then lower to 350 F. Bake an additional 10 minutes or until a toothpick inserted into a muffin comes out clean. 

Cool and enjoy. 

Note

I made some as mini muffins. The minis took about 10 minutes at 350 F. 

• Lemon Cream Cheese Muffins from Food Lust People Love
• Lemon Poppy Seed Muffins from Palatable Pastime
• Peach Zucchini Muffins from Farm Fresh Feasts
• Sourdough Oatmeal Raisin Muffins from A Day in the Life on the Farm
• Zucchini Morning Glory Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.