Blackberry Gingerbread Muffins

Usually I think of making gingerbread during the winter holidays, but here’s a summer-ized version in muffin form! Fresh blackberries make these muffins moist and of course the ginger and molasses give these muffins that great gingerbread taste. I had clipped this recipe from an old issue of Victoria magazine and modified it slightly. The original recipe was supposed to have made 18 muffins; I added in extra blackberries, and came up with 24 to 26 muffins, or 24 muffins and 1 mini-loaf. Making the mini-loaf works out great because you can bake it right along with your muffins–it will just need about 5 to 10 minutes extra baking time.

I also added a creamy glaze with a blackberry on top of each muffin, because without any glaze or garnish these muffins look a little plain. So I definitely recommend the glaze and berry on top!

I never would have thought of combining blackberries and gingerbread on my own, but I really like this combination! If you are a fan of gingerbread, you’ll have to try this out!

Blackberry Gingerbread Muffins

  • Servings: 26
  • Difficulty: easy
  • Print

BLACKBERRY GINGERBREAD MUFFINS by NancyC, adapted from Victoria Magazine
Makes 26 muffins (or 24 muffins and 1 mini loaf)

3 cups all-purpose unbleached flour
2 1/2 teaspoons baking soda
1 Tablespoon ground ginger
2 teaspoons cinnamon
1/4 teaspoon cloves
1 teaspoon nutmeg
1/2 teaspoon allspice
1 cup (2 sticks) unsalted butter, softened
1 cup firmly packed light or dark brown sugar
1 cup unsulphured molasses
4 large eggs
1 cup buttermilk
2 cups fresh blackberries

Preheat oven to 350˚F. Line muffin pans with 24 paper liners; set aside. Grease and flour a mini-loaf pan; set aside.

In a medium bowl, blend together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and allspice.

In a large bowl, cream softened butter and brown sugar until light and fluffy. Gradually add molasses, eggs (one at a time), and buttermilk and mix until everything is combined well.

Add the flour mixture all at once to the butter/molasses mixture and stir until just combined. Gently fold in the berries and mix to distribute evenly in batter.

Fill each muffin cup about 3/4 full, and put the rest of the batter in your mini-loaf pan. Bake muffins at 350˚F for 20 to 25 minutes or until toothpick inserted in center comes out clean; your mini-loaf will need to bake about 5 to 10 minutes longer. Cool in pan for 5 minutes, then remove and cool completely on wire rack. After muffins have cooled, drizzle with Creamy Glaze.

CREAMY GLAZE and BLACKBERRY GARNISH
1 1/2 cups powdered sugar
3 Tablespoons Half & Half (light cream)
26 blackberries for garnish

In a small bowl, blend powdered sugar and Half & Half until smooth and creamy. Drizzle over cooled muffins and top each muffin with a blackberry in the center.

Recipe from NancyC | nancy-c.com

A summery gingerbread is definitely a new thing for me! Have you tried any different takes on gingerbread?

Sharing at Weekend Potluck, Grace at Home, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul.

9 thoughts on “Blackberry Gingerbread Muffins

    1. nancyc Post author

      Thank you! 🙂 This is a great summer-into-fall recipe—and a nice treat on a rainy day! 🙂 Not so much rain my way, but it sure has been hot!

      Liked by 1 person

      Reply

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