Gingerbread Muffins
Warm spices and sweet molasses come together in these delightful gingerbread muffins, making them perfect for cozy mornings or festive occasions.
Equipment
- Muffin tin
- Muffin liners or non-stick spray
- Mixing bowls
- Whisk
- Measuring cups and spoons
Ingredients
For the Muffin Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup unsulfured molasses
- 1 large egg
- ½ cup buttermilk
- ⅓ cup vegetable oil
For Optional Toppings
- Crystallized ginger, finely chopped
- Powdered sugar for dusting
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). This allows your muffins to rise perfectly, resulting in a fluffy texture that you won’t be able to resist.
- Tip: Prepare your muffin tin with liners or grease it to ensure easy removal after baking.
Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
Combine Wet Ingredients
- In a separate bowl, mix the granulated sugar, brown sugar, molasses, egg, buttermilk, and vegetable oil until fully combined.
Combine Dry and Wet Mixtures
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Tip: For a bit of variation, feel free to add in some finely chopped crystallized ginger for extra zing.
Fill the Muffin Tin
- Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake the Muffins
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Tip: Rotate the muffin tin halfway through baking for even cooking.
Notes
Pro tips