Hello, fellow bakers and spice-lovers! Today, we’re diving into the cozy world of gingerbread. But not just any gingerbread – we’re talking about Jason’s Deli Gingerbread Muffins Recipe. These little treats are like sending your taste buds on a holiday, and you don’t even need to leave your kitchen. So preheat your ovens and get ready for a muffin that’s more festive than a reindeer sweater.
Warm Up Your Mornings with Jason’s Deli Gingerbread Muffins
Picture this: a chilly morning, a warm mug of your favorite drink, and a gingerbread muffin that’s so good, you’d think it’s December year-round. That’s what you get with Jason’s Deli Gingerbread Muffin Recipe. It’s like a hug for your stomach, and who doesn’t love a good stomach hug?
Ingredients:
Here’s what you’ll need to whip up about 12 of these festive delights:
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup packed brown sugar
- 1/2 cup molasses (not blackstrap, it’s a bit too strong)
- 1/2 cup buttermilk
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1 large egg
- Sparkling sugar, for sprinkling on top (optional but recommended)
Nutritional Information:
- Calories: 180 kcal per muffin
- Total Servings: 12 muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Equipment Needed:
- Muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Toothpick (for testing doneness)
- Wire rack (for cooling)
The Making of Jason’s Deli Gingerbread Muffins
Instructions:
- Prep Work: Start by preheating your oven to 375°F (190°C) and greasing your muffin tin or lining it with paper liners. This will keep your muffins from sticking and make cleanup a breeze.
- Dry Mix: In a large bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, salt, and baking soda. This mixture is the base of our Jason’s Deli Gingerbread Muffins Recipe and what gives it that signature holiday flavor.
- Wet Mix: In a separate bowl, combine the brown sugar, molasses, buttermilk, applesauce, vegetable oil, and egg. Beat these together until you have a smooth, homogenous mixture. This is the moist maker of our muffins, so don’t be shy with that whisk.
- Combine Forces: Now, pour the wet mix into the dry ingredients. Stir until just combined – overmixing is the enemy of fluffy muffins. We want a batter, not a workout.
- Fill ‘Em Up: Divide the batter evenly among the muffin cups. If you’re feeling extra, sprinkle some sparkling sugar on top of each muffin for a bit of crunch and a touch of sparkle.
- Bake: Slide your muffin tin into the oven and bake for 20 minutes, or until a toothpick comes out clean. No one likes a gooey-bottomed muffin, so that toothpick test is key.
- Cool Down: Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack. This will stop the cooking process and keep the bottoms from getting soggy. Patience is a virtue, my friends.
- Serve and Enjoy: Once cool, serve these Jason’s Deli Gingerbread Muffins to the masses (or just yourself, no judgment here). They’re best enjoyed with a side of holiday cheer and maybe a little butter if you’re feeling fancy.
FAQs about Jason’s Deli Gingerbread Muffins Recipe
Q: Can I make these muffins vegan?
A: Absolutely! Swap the egg for a flax egg, use almond milk in place of buttermilk, and choose a vegan butter. The muffins might not invite you to their next reindeer games, but they’ll still be delicious.
Q: How long do these muffins keep?
A: These Jason’s Deli Ginger Muffins will stay fresh in an airtight container at room temperature for up to 3 days, or frozen for a month. But let’s be real, they’ll be gobbled up long before then.
Q: Can I use fresh ginger instead of ground ginger in the recipe?
A: You can, but be cautious. Fresh ginger is more potent, so you’ll need less of it. Start with a tablespoon of freshly grated ginger and adjust to taste. Your kitchen will smell like Santa’s workshop in no time.
Q: What if I don’t have buttermilk?
A: No buttermilk, no problem. You can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to a cup of milk and let it sit for about 10 minutes. Voila! DIY buttermilk for your Jason’s Deli Gingerbread Muffins Recipe.
Q: Can I add nuts or fruit to the batter?
A: Of course! Feel free to stir in some chopped nuts or dried fruit to the batter. Just keep the additions to about a half-cup so you don’t overwhelm the batter. Think of it like decorating a gingerbread house – a little goes a long way.
Wrap Up
So there you have it, folks – a Jason’s Deli Gingerbread Muffin Recipe that’s as easy as pie (or, well, muffins). Whether you’re a seasoned baker or just looking for a new holiday tradition, these muffins are sure to spread some cheer. And remember, the key to a great recipe is to make it your own. So don’t be afraid to experiment and put your spin on these seasonal treats.
Remember, the best thing about this recipe is its flexibility. Want to add some orange zest for a citrusy twist? Go for it. Fancy a dollop of cream cheese frosting on top? I’m not stopping you. The world is your gingerbread, and you’re the architect.
And there you have it, a gingerbread muffin that’s not just a muffin, it’s a Jason’s Deli Gingerbread Muffin. It’s a little bit of spice, a little bit of sweet, and a whole lot of yum. So, preheat that oven, and let’s make the magic happen. Happy baking!
You might also like:
1- Best Maple Nut Goodies Recipe: A Sweet Symphony in Your Mouth
2- Del Frisco’s Butter Cake Recipe: The Ultimate Dessert Experience
Jason’s Deli Gingerbread Muffins Recipe
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup packed brown sugar
- 1/2 cup molasses not blackstrap, it’s a bit too strong
- 1/2 cup buttermilk
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1 large egg
- Sparkling sugar for sprinkling on top (optional but recommended)
Instructions
- Prep Work: Start by preheating your oven to 375°F (190°C) and greasing your muffin tin or lining it with paper liners. This will keep your muffins from sticking and make cleanup a breeze.
- Dry Mix: In a large bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, salt, and baking soda. This mixture is the base of our Jason’s Deli Gingerbread Muffins Recipe and what gives it that signature holiday flavor.
- Wet Mix: In a separate bowl, combine the brown sugar, molasses, buttermilk, applesauce, vegetable oil, and egg. Beat these together until you have a smooth, homogenous mixture. This is the moist maker of our muffins, so don’t be shy with that whisk.
- Combine Forces: Now, pour the wet mix into the dry ingredients. Stir until just combined – overmixing is the enemy of fluffy muffins. We want a batter, not a workout.
- Fill ‘Em Up: Divide the batter evenly among the muffin cups. If you’re feeling extra, sprinkle some sparkling sugar on top of each muffin for a bit of crunch and a touch of sparkle.
- Bake: Slide your muffin tin into the oven and bake for 20 minutes, or until a toothpick comes out clean. No one likes a gooey-bottomed muffin, so that toothpick test is key.
- Cool Down: Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack. This will stop the cooking process and keep the bottoms from getting soggy. Patience is a virtue, my friends.
- Serve and Enjoy: Once cool, serve these Jason’s Deli Gingerbread Muffins to the masses (or just yourself, no judgment here). They’re best enjoyed with a side of holiday cheer and maybe a little butter if you’re feeling fancy.
