Sunday, November 25, 2012

Cinnamon Gingernut Muffins with Cinnamon Glaze for #MuffinMonday

We are settling in nicely to life in our new house and I am delighted to tell you that I have met some of my neighbors.  Lovely couple with two adorable children and, even as I type, a day-old newborn boy!  I brought them over some of these a couple of days back because they love cinnamon and pregnant ladies can’t eat enough.  Am I right?  It’s great to live in an actual neighborhood where you can get to know your neighbors and I look forward to meeting more of them.  Especially the guy with two Corvettes and my dream car, a Mercedes 450SL convertible out front.  I want to be friends with his cars. :) (Update: Got a closer look and its a 350SL.  Close enough for me!)

But let’s get to the topic at hand today, which is muffins!  Originally, I wanted to add gingernut biscuits to last week’s muffin because, as you might recall, the recipe was banana bread and I thought the ginger biscuits would go so nicely with the banana.  And then the little grocery store next to the hotel apartment didn’t have gingernuts.  Sure, it had every OTHER McVitie’s variety but not the one I wanted.  And that’s when the Bananas Foster brainwave struck.  I had rum from Duty Free.  And I had the bananas!  I bought some brown sugar and was on my way.  Which left the gingernut idea still kicking around, waiting for a chance to be made.  And when this week’s muffin recipe hit my inbox and it was a cinnamon centric muffin, I knew its time had come.  Because what goes better than cinnamon and ginger?  Exactly nothing, that’s what!   And to add to my excitement, I had traveled from Cairo with a bag of cinnamon chips in my suitcase because I had found it at the store right before I left and I couldn’t leave it behind.  I just couldn’t.   So I added on a crumble topping made with more crushed gingernut and extra cinnamon chips.  And then, since we are in the Holiday Series, TOPPED the topping with a cinnamon glaze.  I tell you truly, folks, these were good!  If you like cinnamon and ginger.

For the muffin:
6-7 Gingernut biscuits or 2 1/4 oz or 65g other very gingery gingersnap cookie
1 3/4 cups or 220g flour
3/4 cup or 170g sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup or 115g melted butter
3/4 cup or 180ml milk
2 large eggs
2 oz or 50g cinnamon chips

For the topping:
6-7 Gingernut biscuits or 2 1/4 oz or 65g other very gingery gingersnap cookie
2 oz or 50g cinnamon chips
2 tablespoons flour
1/4 cup or 60g cold butter, cut in chunks

For the glaze:
1/2 cup or 65g icing sugar
1 teaspoon cinnamon
1 tablespoon full fat yogurt

Preheat your oven to 350°F or 180°C and line a 12-cup muffin pan with paper liners or grease it lightly.

Pop your gingernut biscuits into a baggie and crush them with a rolling pin or the handy dowel you used to make pecan pie baklava last week.  Not too small!  You want some chunks.

Put half the crushed biscuits in a bowl with the other topping ingredients.  Use a pastry blender or two knives to cut the butter into the dry ingredients to make a crumble.  Set aside.

Put the remaining crushed biscuits in a large bowl with the rest of the dry muffin ingredients:  the flour, sugar, baking powder, salt and cinnamon.  Stir to combine.

In a smaller bowl, whisk together the eggs, milk and melted butter.

Pour the wet ingredients into the dry and mix until just combined.  Fold in the cinnamon chips.

Divide the batter into your prepared muffin tins.

Sprinkle each with topping, break it apart with your fingers if need be.  Press in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown. Remove them from the oven, and let them cool for five minutes before transferring them from the pan to a rack to cool.

These smelled so good baking that I ate one hot, before the glaze.  So sue me.
Meanwhile, mix your one tablespoon of yogurt with the teaspoon of cinnamon and icing sugar to make the glaze.  It looks too dry at first but just keep stirring!  Icing sugar is a magical substance that turns runny with very little liquid.

Once your muffins have cooled completely, drizzle them with the glaze.  You can do this with a spoon but the glaze goes farther if you use a piping bag with a small tip.


And bring some of these to your neighbors today!  Pregnant or not, they'll be grateful.

Muffin Monday is an initiative by Baker Street.   A culinary journey of sharing a wickedly delicious muffin recipe every week.   Drop Anuradha a quick line to join her on this journey to make the world smile and beat glum Monday mornings week after week.  Make sure to go and check out what my fellow bloggers have come up with this week!   

Plus learn all you ever need to know about muffins, right here at Muffin 101


  1. I absolutely LOVE the idea of gingernut being added to my muffins! And that glaze totally does the trick for me!

  2. Thanks, Anuradha! They came out pretty delicious!

  3. Stacy, these look yum! So moist and tender...and as for the topping, I love the use of biscuits! Thats pretty clever actually lol! The glaze just finishes it off perfectly. I just love our fantastical muffins :-)

  4. Outbound Mom - MelissaNovember 26, 2012 at 7:04 PM

    I have to stay away from your blog! I just joined Weight Watchers online yesterday, and your muffins are not helping!

    Glad to hear that you are settling into your new neighborhood. And just reading about the day old baby boy makes me want to have another one myself - well at least for about five seconds and then I remind myself how great it is to get a full nights sleep! But I would like one as a neighbor so I could just hold one from time to time :)

  5. Stacy, how do you manage to click pictures of the entire process? You click and cook simultaneously? Amazing. Something's so delicious about glazes.

  6. It's because I am using a small Canon, Ishita. My daughter's have been wanting me to get a bigger, better camera and I'd like one for the stationary shots, but for the method ones, my little IXUS is perfect. And I completely agree about glazes! They are delicious and make things fancy too.

  7. I completely agree, Melissa! The best baby for me right now is one I can hand back. I haven't had a chance to hold him yet since Mom and baby are still in the hospital but we are hoping they come home today or tomorrow. Meanwhile, the friend who introduced them to me and I are going to buy blue balloons for the gate!

    Good luck with the Weight Watchers! I did their program a number of years ago, with great success. Not that you'd know it now by looking at me. WW maintenance poster child I am not. They'd probably pay me not to tell people. : )

  8. Thanks, Lyn. I use gingernuts for a variety of things, Crumble toppings for rhubarb and apple crumble as well as non-baked crusts, instead of Marie biscuits or graham crackers. They add so much more flavor. They are one of my favorite ready-made ingredients!

  9. Cinnamon and ginger - what a fantastic flavour combination! Your muffins look delicious :)

  10. Thanks, Jasmine! I have always loved the combo of cinnamon and ginger. They make me happy to smell baking or cooking. And then to eat!

  11. That glazing looks quite good ... and sounds even better!

  12. Thanks, Christian! Just three ingredients and it couldn't be easier to make! Just stir and drizzle.


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