Gingerbread Muffins
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4.5
18 reviews
Excellent
Gingerbread Muffins
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Gingerbread Muffins are a great addition to holiday brunch, enjoyed as a dessert, or anytime winter treat! They are perfectly moist and cakey with warming spices and a rich buttery flavor.
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Ingredients
- 2¼ cups all-purpose flour (270g)
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅔ cup packed light or dark brown sugar (147g)
- ½ cup whole milk room temperature (120ml)
- ½ cup unsalted butter melted (113g)
- ½ cup unsulphured molasses (120ml)
- 2 large eggs
- 2 teaspoons vanilla extract
- Coarse sugar or sparkling sugar for garnish (optional)
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Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners.
- In a large bowl, combine the flour, baking powder, baking soda, salt and spices, then whisk together until combined.
- In a medium bowl, whisk together the brown sugar, milk, butter, molasses, eggs, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined. Divide the batter among the paper liners, filling each one about three-quarters full. Sprinkle the tops with coarse sugar, if desired.
- Bake for 5 minutes. Reduce the oven temperature to 375°F (do not open the oven or remove the muffins), and bake for an additional 15 to 18 minutes or until a wooden pick inserted in the center comes out clean. Let the muffins cool for a few minutes in the pan, then remove and let cool completely on a wire rack.
Notes
- Avoid overmixing the batter. Be careful to mix the batter until just combined when mixing the wet ingredients and dry ingredients. This will help the muffins come out fluffy and tender instead of tough.
- Measure the flour by weight. I highly recommend using a scale to accurately measure your all-purpose flour so the muffins do not come out too dense. If you don’t have a scale, spoon the flour into the measuring scoop, then use a knife to level off the flour in the measuring cup to prevent filling.
- Don’t over-bake the gingerbread muffins. They are ready the moment a toothpick inserted in the center of the muffins comes out clean or with a few moist crumbs if you like your muffins on the softer side. Overbaking will make them dense and dry.
- Add a topping. Sprinkle the muffins with coarse sugar or sparkling sugar before baking for a tasty garnish. Additionally, once baked, enjoy the muffins topped with honey butter, a dollop of whipped cream, or homemade cream cheese frosting.
- Optional: add a hint of citrus. Mix ½ teaspoon of fresh orange or lemon zest into the batter for a little extra zing! Or try the sweet lemon glaze from my lemon poppy seed muffins recipe on top of the gingerbread muffins for a tangy twist!
Nutrition Information
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Calories
286kcal
(14%)
Carbohydrates
47g
(16%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
53mg
(18%)
Sodium
222mg
(9%)
Potassium
282mg
(8%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
298IU
(6%)
Vitamin C
0.01mg
(0%)
Calcium
94mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 53mg | 18% |
| Sodium | 222mg | 9% |
| Potassium | 282mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 298IU | 6% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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