Gingerbread Muffins
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
18 muffins
-
Calories
319 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Gingerbread Muffins
Description
The Gingerbread Muffins incorporate traditional spices such as ground ginger, cinnamon, and cloves along with molasses, which provides a deep, robust sweetness and moistness. The batter is mixed carefully to avoid overworking, ensuring a tender crumb. The muffin tops are finished with a buttery crumble topping containing brown and granulated sugars as well as spices, adding a crisp, sweet texture. Baking begins at a high temperature to help the muffins rise, then reduces for even cooking and a golden finish.
These muffins can be served at breakfast with butter or cream cheese, or as a snack with tea or coffee. Their rich flavor profile makes them a seasonal favorite. The recipe yields 18 regular-sized muffins, making it suitable for sharing or storing.
According to the notes, the muffins keep well at room temperature in an airtight container for up to 4 days. For longer storage, they can be frozen in a zip-top bag for up to one month and thawed at room temperature when needed.
Ingredients
Muffins
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground ginger + ½ teaspoon
- 2 teaspoons cinnamon
- ½ teaspoon cloves ground
- ½ teaspoon salt
- ½ cup butter unsalted
- ⅔ cup granulated sugar
- 2 large egg room temperature
- ¾ cup molasses
- 1 ⅓ cups water cold
Crumble Topping
- 1 cup all-purpose flour
- ½ cup brown sugar firmly packed
- 2 tablespoons granulated sugar
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ½ cup butter melted, unsalted
Instructions
- Preheat oven to 425°F. Spray 18 muffin cups (regular size) with nonstick cooking spray or line with paper liners.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt, and cloves until combined. Set aside.
- In a large mixing bowl using an electric mixer, beat together butter and sugar until combined. Beat in eggs until combined. Beat in molasses until combined.
- Add half of the flour mixture and mix just until most of the flour disappears. Add the remaining flour and mix until most of the flour disappears (don't overmix). Gradually add the water and beat until blended. Scoop batter into prepared muffin pan.
- For the toppings, in a small mixing bowl, combine the flour, brown & white sugar, ginger, cinnamon, and salt. Add the melted butter and mix with a fork until it clumps and large crumbs form.
- Sprinkle muffin tops evenly with crumb mixture, gently pressing it into the batter.
- Bake for 5 minutes then reduce the temperature to 350°F and cook for another 10-12 minutes or until a toothpick comes out clean.
- Place pans on rack and cool 10 minutes. Remove muffins from pan and place on wire rack and cool completely.
Notes
- Store muffins in an airtight container at room temperature for up to 4 days to maintain freshness.
- Freeze cooled muffins in a zip-top bag for up to 1 month and thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18muffins
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 319 | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 281mg | 12% |
| Potassium | 286mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
