Sour Cream Gingerbread Muffins - Kraft Recipes Top
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Sour Cream Gingerbread Muffins

 karen wargo
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Make It

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  • 1. Grease bottoms of twelve 2 1/2-inch muffin cups; set aside.
  • 2. In a medium bowl, combine flour, fresh or ground ginger, baking powder, allspice or cinnamon, baking soda and salt. Cut in butter until mixture resembles coarse crumbs.
  • 3. In another medium bowl, stir together milk, egg, sour cream, brown sugar and molasses. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be a little lumpy).
  • 4. Spoon batter into the prepared muffin cups, filling each nearly full. In a small bowl combine granulated sugar and crystallized ginger. Sprinkle over the muffin batter.
  • 5. Bake in a 400°F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted near the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

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