Gingerbread Muffins
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
31 mins
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Servings
12 muffins
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Calories
226 kcal
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Course
Breakfast, Bread, Baked Goods
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Cuisine
American
Gingerbread Muffins
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Soft and spiced gingerbread muffins are the perfect Christmas morning treat! My version makes tall, sugar-sparkled muffins with moist interiors.
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Ingredients
- 1 ½ 1 ½ cups all-purpose flour
- ¾ ¾ cup light brown sugar firmly packed
- 1 1 teaspoon baking powder
- ¼ ¼ teaspoon baking soda
- ¾ ¾ teaspoon table salt
- 1 ½ 1 ½ teaspoons ground ginger
- 1 ½ 1 ½ teaspoons ground cinnamon
- ¼ ¼ teaspoon ground nutmeg
- ¼ ¼ teaspoon ground allspice
- ¼ ¼ teaspoon ground cloves
- ½ ½ cup unsalted butter melted
- ½ ½ cup sour cream
- ¼ ¼ cup unsulphured molasses
- 1 1 large egg
- 2 2 teaspoons vanilla extract
- Baking sugar for sprinkling (see note)
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Instructions
- Preheat oven to 425F (218C) and line a 12 count muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, allspice, and cloves.
- In a separate, medium-sized mixing bowl, whisk together melted butter, sour cream, molasses, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and use a spatula to gently fold together until ingredients are just combined, be careful not to overmix.
- (see note for larger muffins) Evenly divide batter into prepared muffin tin. Sprinkle muffin tops with baking sugar. Bake in the center rack of your preheated 425F (218C) oven for 8 minutes, then without opening the oven door, reduce your oven temperature to 350F (175C) and continue to bake for another 7-8 minutes, until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Allow muffins to cool in their pan for 5-10 minutes before carefully removing to a cooling rack to cool completely (removing the muffins helps keep the bottoms from becoming wet/soggy/greasy).
Equipments used:
Notes
- I love using this baking sugar (affiliate) for topping my muffins, its coarse and sparkly. If you don’t have any, regular granulated sugar or turbinado sugar will work instead. Alternatively, skip the sugar and drizzle vanilla glaze over the muffins after they’ve cooled.
- You can make larger muffins by dividing the muffins into just 9 or 10 muffin liners instead of all 12. They sometimes need a minute or two longer in the oven (on the lower temperature) when baked this way.
- Store in an airtight container at room temperature for up to 3 days. Muffins may also be tightly wrapped and frozen for up to a month.
Nutrition Information
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Serving
1muffin
Calories
226kcal
(11%)
Carbohydrates
32g
(11%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
40mg
(13%)
Sodium
211mg
(9%)
Potassium
163mg
(5%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
317IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 226kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 40mg | 13% |
| Sodium | 211mg | 9% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 317IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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