Gingerbread Muffins
Soft and Spicy Gingerbread Muffins, perfect for the holidays! These muffins are flavorful, easy to make, and perfect for a cozy breakfast or snack.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- ½ cup molasses
- ½ cup buttermilk or milk with 1 teaspoon vinegar added
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Egg and Molasses: Beat in the egg until well combined, then stir in the molasses, buttermilk, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix; a few lumps are okay.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature.
Video
Notes
- Additional Tips: For an extra touch, consider adding chocolate chips or chopped nuts to the batter. You can also sprinkle coarse sugar on top of the muffins before baking for a sweet, crunchy topping.
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. Thaw at room temperature before enjoying.
- Glaze Option: For a simple glaze, mix 1 cup of powdered sugar with 2-3 tablespoons of milk until smooth. Drizzle over cooled muffins for added sweetness.