Gingerbread muffins are a delightful treat that embody the warm flavors of the holiday season. These muffins are perfect for breakfast, snacks, or even a sweet dessert. They fill your kitchen with a cozy aroma and are sure to brighten your day.
Why make this recipe
Making gingerbread muffins is a great way to enjoy the comforting spices of gingerbread without the fuss of cookies. The combination of brown sugar, molasses, and spices creates a rich flavor. Plus, they are easy to whip up in just a short amount of time. You can enjoy them fresh from the oven or save them for later!
How to make Gingerbread Muffins
Ingredients
- 2 1/4 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp cinnamon
- 1 1/2 tsp ginger
- 1/2 tsp cloves
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/2 cup milk
- 1/2 cup butter (melted and cooled)
- 2 eggs
- 2 tsp vanilla extract
- Turbinado sugar for sprinkling
Directions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
- In another bowl, mix the brown sugar, molasses, milk, melted butter, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Divide the batter evenly among the muffin cups.
- Sprinkle turbinado sugar on top of each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for a few minutes before transferring to a wire rack.
How to serve Gingerbread Muffins
Serve these muffins warm from the oven or at room temperature. They are delicious on their own or can be topped with a spread of butter or cream cheese. For a festive touch, consider serving them with a hot cup of spiced tea or coffee.
How to store Gingerbread Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Place the muffins in a freezer-safe bag or container, and they will stay good for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Tips to make Gingerbread Muffins
- Make sure to measure your flour correctly; too much can make the muffins dense.
- For extra flavor, add chopped nuts or raisins to the batter.
- Check the muffins a few minutes before the baking time is up to ensure they don’t overbake.
Variation
You can experiment with this recipe by adding chocolate chips for a sweeter twist or by using pumpkin puree instead of some of the butter for a healthier option. You can also add a pinch of nutmeg for an extra layer of warmth.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser.
2. Can I make these muffins vegan?
Yes, you can use plant-based milk, applesauce instead of eggs, and coconut oil instead of butter for a vegan version.
3. How can I tell when the muffins are done baking?
You can check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they’re ready!
Gingerbread Muffins
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful gingerbread muffins filled with warm holiday flavors, perfect for breakfast or snacks.
Ingredients
- 2 1/4 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp cinnamon
- 1 1/2 tsp ginger
- 1/2 tsp cloves
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/2 cup milk
- 1/2 cup butter (melted and cooled)
- 2 eggs
- 2 tsp vanilla extract
- Turbinado sugar for sprinkling
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
- In another bowl, mix the brown sugar, molasses, milk, melted butter, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Divide the batter evenly among the muffin cups.
- Sprinkle turbinado sugar on top of each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for a few minutes before transferring to a wire rack.
Notes
Make sure to measure flour correctly to avoid dense muffins. Add nuts or raisins for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: gingerbread, muffins, holiday, dessert, baking
