High Altitude Gingerbread Muffins
Moist and fluffy gingerbread muffins, flavored with molasses, brown sugar and warm spices, sprinkled with crunchy lemon sugar.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- ⅓ cup coarse sparkling sugar (such as brown Turbinado sugar or "sugar in the raw", coarse white decorating sugar, or a combination of both)
- 2 tsp fresh lemon zest, divided
- 1 ½ cups all-purpose flour, fluffed, spooned and leveled
- 1 ¼ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- ¾ cup full fat sour cream
- ½ cup dark brown sugar, lightly packed
- ¼ cup light or dark molasses
- 2 large eggs
- ¼ cup unsalted butter, melted
- ¼ cup vegetable oil
- 1 ½ tsp vanilla extract
Instructions
- Preheat the oven to 425 F, and position a rack in the center of the oven. Line a standard muffin pan with 12 paper liners (for bigger muffin tops, you can divide the batter between 9-10 cups instead of 12).
- In a small bowl, rub 1 tsp of the lemon zest into the coarse sugar, until moist. Set aside.
- In a large bowl, sift together the flour, baking powder, salt and spices.
- Separately, whisk together the sour cream, brown sugar, molasses, eggs, melted butter, oil, vanilla and the remaining 1 tsp lemon zest.
- Add the dry ingredients to the wet, and stir together just until moistened.
- Divide the batter between the paper liners. Sprinkle the lemon sugar over the batter.
- Set the pan in the oven, and immediately turn the temperature down to 375 F. Bake the muffins for about 18-20 minutes, until the tops spring back when gently touched or a toothpick inserted in the center comes out clean.
- Remove the muffins from the pan and serve warm, with softened butter.
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days.
Reheat in the microwave for 30-45 seconds at 50% power.
https://curlygirlkitchen.com/