Okay, maybe I did just go and make gingerbread in November. Maybe I did and maybe I like it.
Before I get distracted talking about any other life thing, I want to say this: I LOVE THESE MUFFINS. I say it a lot, I know. But these ones are special in that always puffy, always pretty, always have the ingredients on hand and always make the house smell good way. There are hardly any recipes in my life that I make more than a handful of times – the sad truth of life as a food blogger – but these are one of them. They are everything I want in a muffin from September to January.
In addition to being THE CUTEST with all that sparkly sugar on top, they are made healthier with coconut oil (which reminds me, we have some catching up to do because when did coconut oil get completely awesome? ugh, I’m late as usual), whole wheat flour, and no refined sugar – just a hit of real maple syrup and molasses for that sweet, deep, gingerbread-cozy flavor. These muffins are part healthy filling breakfast, part sweet + pretty treat, and part Christmas smells all up in your house.
And now, if you’ll let me dork out for about six minutes *eyes squeezed shut nervously* I’ll give you the First Kitchen Video and lots of chatter, er, demo, for these Gingerbread Muffins.
How To Make Our Gingerbread Muffins (6 MINS):
So the kitchen is not 100% done, but yes it’s close, and yes we can use it (haayyyy) and yes we most definitely WILL do a recap post and video when everything is all in place in a week or two.
And yes, I worked at Perkins when I was 14, and yes, I am going to eat a third muffin.
Right now, dang it.
I am just totally and absolutely loving having a real live kitchen in my life again, if I haven’t mentioned that like a million and a half times before.
But I have a confession: the new kitchen makes me Crazy with a capital C. Or maybe just my Crazy side has started to come out into the light a little more in the presence of new appliances, countertops, and cabinets. Sometimes Bjork comes home from The Office and finds me examining the countertops from one inch away to find any possible stains (I don’t even think it’s possible to stain quartz but a girl’s gotta look), or measuring all the gaps between the cabinet doors to make sure they’re even, or marking the whole kitchen with blue tape wherever I find a scuff or scratch or ding on the cabinets. It’s a beautiful curse to have this incredible kitchen but to not have it be “lived in” yet because at this early point in the new kitchen cooking game, I will find every scratch, ding, stain on the cooktop (NO FOR REAL, already stained) and it will all just makes me want to cry. I equally love the idea of actually cooking here and hate the idea of losing the beautiful, pristine kitchen thing we have going on.
Also, the Crazy factor is real.
I’m sure it will get more normal, with every stain and scratch and ding I’ll get less worked up about the perfection thing, right? RIGHT? Please give me hope.
I hereby promise not to examine anything in the kitchen today other than the sugary beautiful tops of these puffy, warm, healthy gingerbread muffins.
Preheat the oven to 375 degrees. Grease a muffin tin with nonstick cooking spray or butter. Melt the coconut oil so it’s in liquid form. In a small bowl, whisk the liquid coconut oil with the molasses.
In a mixing bowl, whisk the eggs, maple syrup, sour cream, milk, and ginger. Let the mixture come to room temperature so that you can easily add the coconut oil (30-40 seconds in the microwave is fine if you’re rushed). When it’s at room temperature, add the coconut oil and molasses from step one. The coconut oil should stay liquified.
Add the flours, baking soda, salt, and cinnamon. Stir a few times until just combined. Scoop into a muffin tin and sprinkle the tops with turbinado sugar. Bake for 17-20 minutes or until the tops are puffy and firm to the touch. Cool for a few minutes before serving.