Gingerbread Muffins
User Reviews
4.8
18 reviews
Excellent
Gingerbread Muffins
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Sweetened with molasses and brown sugar, and packed with warm spices, these simple gingerbread muffins are perfect for the winter season!
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Ingredients
- 6 tablespoons (85 grams) unsalted butter, melted
- 2 large eggs
- ⅓ cup (80 ml) buttermilk
- ½ cup (120 ml) molasses
- ½ cup (100 grams) packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 ⅓ cups (180 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground black pepper
- 3 tablespoons chopped crystallized ginger
- 1 teaspoon confectioners’ sugar (optional)
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Instructions
- Preheat the oven to 325°F (165°C). Divide 14 paper muffin liners evenly between 2 standard muffins pans.
- In a large bowl, whisk together the melted butter and the eggs. Add the buttermilk, molasses, brown sugar, and vanilla and whisk until smooth.
- In another large bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, allspice, cloves, and black pepper. Stir in the chopped crystallized ginger.
- Add the flour mixture to the butter mixture and use a rubber spatula to carefully fold together until just combined. Be careful not to overmix, or your muffins will be tough. The batter should still have a couple of streaks of flour.
- Divide the batter equally among the prepared muffin pans. Because these muffins have a lot of moisture, they are prone to collapsing a bit in the center. To prevent this, do not fill the muffin wells more than two-thirds full and do not open the oven to rotate the pans during baking.
- Bake for 18 to 22 minutes or until a wooden toothpick or skewer inserted into the center comes out clean with only a few dry crumbs clinging to it (as opposed to wet batter).
- Remove the muffins from the oven and let cool in the pan for 5 to 10 minutes. Carefully lift the muffins from the pan and transfer them to a wire rack to cool a little more.
- Dust the tops with confectioners’ sugar just before serving, if desired.
Notes
- If you don't have buttermilk you could substitute plain yogurt, sour cream, or regular milk mixed with a teaspoon of lemon juice instead.
- If you have a little extra batter or choose to make 12 muffins instead of 14, use the extra batter to make pancakes.
- Adapted from Muffins & Biscuits
Nutrition Information
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Serving
1muffin
Calories
155kcal
(8%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Monounsaturated Fat
1g
Cholesterol
40mg
(13%)
Sodium
155mg
(6%)
Potassium
24mg
(1%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 14muffins
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 155kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 40mg | 13% |
| Sodium | 155mg | 6% |
| Potassium | 24mg | 1% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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