Author Notes
These muffins are like little bites of holiday cheer, pairing spicy gingerbread with tart cranberries. —CakePants
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Ingredients
- Gingerbread
-
1/2 cup
vegetable oil
-
6 tablespoons
unsweeted applesauce (1/4 cup + 2 tablespoons)
-
3/4 cup
sugar
-
2
eggs
-
3/4 cup
molasses
-
1/4 cup
honey
-
zest from 1 orange
-
2 1/4 cups
flour
-
2 teaspoons
ground ginger
-
1 teaspoon
ground cinnamon
-
1 teaspoon
ground nutmeg
-
1/4 teaspoon
ground cloves
-
1 3/4 teaspoons
baking soda
-
1/2 teaspoon
salt
-
3/4 cup
warm water
- Streusel topping
-
4 tablespoons
butter or margarine, melted
-
3/4 cup
flour
-
1/4 cup
packed brown sugar
-
1/4 teaspoon
salt
-
1 1/4 cups
fresh or frozen cranberries, halved
-
1/2 cup
chopped walnuts
Directions
-
Preheat oven to 350 degrees. Grease cups of 1-2 muffin pans and set aside.
-
Cut cranberries in half and stir together with 1/3 cup sugar. Set aside.
-
In a large mixing bowl, mix together oil, applesauce, and sugar. Add in molasses, honey, and orange zest and mix until thoroughly combined.
-
In a separate bowl, sift together dry ingredients: flour, spices, baking soda, and salt. Add dry ingredients to mixing bowl and mix until smooth. Add water and stir until well mixed.
-
For streusel topping: in a separate bowl, combine melted butter (or margarine), flour, brown sugar, and salt. Mix until crumbly. Stir in cranberries (along with their sugar) and chopped walnuts.
-
Portion out cake batter into greased muffin pans, filling cups no more than 3/4 full. Bake for 10 minutes. 8. Remove muffin pans from oven and top each cup with a spoonful of streusel mixture. Return to oven and bake an additional 10-15 minutes, until an inserted toothpick comes out clean. Cool in pans for 10 minutes, then remove and cool on a wire rack.
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