why make this recipe
Gingerbread Muffins are a delightful treat, especially when the weather turns cool. They bring the warm flavors of ginger, cinnamon, and molasses into a soft, fluffy muffin. Perfect for breakfast or as a snack, these muffins are easy to make and smell wonderful while baking. Plus, they add a cozy vibe to any gathering or holiday celebration.
how to make Gingerbread Muffins
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup neutral oil
- 2/3 cup dark brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 1/3 cups buttermilk
- 2 tablespoons sparkling sugar (optional)
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda, and salt.
- In another bowl, mix the oil, brown sugar, molasses, egg, and buttermilk until well combined.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined.
- Fill the muffin cups about two-thirds full and sprinkle with sparkling sugar if desired.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow to cool before serving.
how to serve Gingerbread Muffins
Serve Gingerbread Muffins warm or at room temperature. They are delicious on their own or can be enjoyed with butter or cream cheese spread. Adding a cup of hot tea or coffee makes for a cozy treat any time of the day.
how to store Gingerbread Muffins
Store Gingerbread Muffins in an airtight container at room temperature for up to three days. For longer storage, you can freeze them. Just wrap each muffin in plastic wrap or aluminum foil and place them in a freezer-safe bag. They can be frozen for up to three months.
tips to make Gingerbread Muffins
- Make sure not to overmix the batter; stirring just until combined will keep the muffins fluffy.
- For extra spiciness, you can increase the amount of ground ginger and cinnamon to suit your taste.
- If you don’t have buttermilk, you can create a similar texture by mixing regular milk with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.
variation
You can add chopped nuts, such as walnuts or pecans, for added crunch. Dried fruits like raisins or cranberries are also a great addition for extra sweetness. For a zesty touch, consider adding grated orange or lemon zest to the batter.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for half of the all-purpose flour for a healthier option, but it may change the texture slightly.
How can I make these muffins sweeter?
You can add more brown sugar or include a bit of honey or maple syrup to increase the sweetness of the muffins.
Can I make these muffins dairy-free?
Absolutely! You can use a dairy-free milk substitute in place of buttermilk and replace the egg with a flaxseed meal or applesauce for a vegan version.
Gingerbread Muffins
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Gingerbread Muffins bring warm flavors of ginger, cinnamon, and molasses into a soft, fluffy treat, perfect for breakfast or a snack.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup neutral oil
- 2/3 cup dark brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 1/3 cups buttermilk
- 2 tablespoons sparkling sugar (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda, and salt.
- In another bowl, mix the oil, brown sugar, molasses, egg, and buttermilk until well combined.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined.
- Fill the muffin cups about two-thirds full and sprinkle with sparkling sugar if desired.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
Make sure not to overmix the batter; stirring just until combined will keep the muffins fluffy. For extra spiciness, increase the amounts of ginger and cinnamon to your taste. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit before using.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: gingerbread, muffins, holiday baking, cozy treats, breakfast
