Gingerbread Muffins
The first bite of these gingerbread muffins brings the cozy warmth of the holidays straight to your kitchen.
Equipment
- Mixing Bowls
- Whisk or spoon
- Measuring cups and spoons
- Muffin Tin
- Paper liners or silicone muffin cups
- Cooling Rack
- Spatula
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter melted
- 1/2 cup brown sugar packed
- 1/2 cup molasses
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk any kind works!
Optional Toppings
- Pearl sugar or turbinado sugar for sprinkling
- Drizzle of glaze or cream cheese frosting
Instructions
Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- Pro tip: Using liners makes cleanup so much easier, and your muffins come out looking perfect every time.
Mix the Dry Ingredients
- In a large mixing bowl, combine flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
- Whisk everything together until evenly blended.
- Pro tip: Whisk continuously to prevent lumps and ensure the spices are evenly distributed for consistent flavor.
Combine the Wet Ingredients
- In another bowl, melt the butter and let it cool slightly.
- Add brown sugar, molasses, eggs, vanilla extract, and milk. Whisk until smooth.
- Pro tip: Make sure your melted butter isn’t too hot, or it can cook the eggs.
Bring Wet and Dry Ingredients Together
- Pour the wet mixture into the dry ingredients.
- Use a spatula to gently fold everything together until just combined.
- Pro tip: Do not overmix—the batter should be slightly lumpy. Overmixing makes muffins dense instead of tender.
Fill the Muffin Cups
- Scoop the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Optional: Sprinkle a little pearl sugar or turbinado sugar on top for a festive crunch.
Bake the Muffins
- Place the muffin tin in the oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Pro tip: Check at the 18-minute mark. Oven temperatures vary, and you want the muffins tender but fully cooked.
Cool and Enjoy
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire cooling rack.
- Serve warm, or store in an airtight container for up to 3 days.
Notes
Nutritional Value (per muffin, approximate)
- Calories: 220
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 55mg
- Sodium: 160mg
- Total Carbohydrates: 33g
- Dietary Fiber: 1g
- Total Sugars: 17g
- Protein: 4g
- Calcium: 40mg
- Iron: 1.5mg