Pam's Original Sour Cream Gingerbread Muffins

Pam Ellingson


I don't remember why I decided to make these muffins, but I do love gingerbread and I am sure that is what sparked my creation. We used to use Fresh gingerbread like the shortcake in Strawberry shortcake, but we would split it, put banana slices on it, top that with whipped cream, then the other half of the gingerbread with more whipped cream and sprinkle on finely chopped Crystalized ginger. YUMMO!!

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12 muffins


20 Min


20 Min




2 large
1 c
sour cream
1/2 c
light molasses
1/2 c
brown sugar, firmly packed
1/4 c
butter, melted
2 c
all purpose flour
1/2 tsp
2 1/2 tsp
baking powder
1/2 tsp
baking soda
1 tsp
ground ginger
1/4 tsp
ground cloves (scant tsp)
1/2 tsp
ground cinnamon
1/4 tsp
fresh grated nutmeg
1/4 c
crytallized ginger finely chopped

Directions Step-By-Step

Preheat oven to 400°. Prepare Muffin pan with Butter and flour or spray with cooking spray or line with cupcake liners. (If you spray the inside of the liners, the muffins won't stick to them, and will release easily from the paper.)
In a medium to large bowl, beat egg with wooden spoon until light colored. Add Sour cream, Molasses, sugar and melted butter. Mix well
Sift the dry ingredients (except crystalized ginger) together into a separate bowl, or onto a sheet of waxed paper.
Mix dry ingredients into the egg mixture until just moistened, add chopped crystalized ginger and stir in quickly.
Portion batter into prepared muffin pan, filling cups about 2/3 full. Bake for 15 minutes or until brown. Remove from oven, cool 5-10 minutes and then place on wire cooling rack to cool completely. (If you can resist them warm) Serve with Honey Butter. (1 stk of softened butter and 1/2c honey, whipped together)

About this Recipe

Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy