Gingerbread Muffins
Make moist gingerbread muffins with warm spices in 40 minutes. Perfect holiday breakfast with molasses, cinnamon, and ginger. Easy homemade recipe.
Equipment
- mixing bowl
- whisk
- electric mixer
- muffin pan
- oven
- wire rack
- measuring cups
- measuring spoons
- knife
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp fine sea salt
Wet Ingredients
- 1/2 cup unsalted butter softened (1 stick)
- 1/2 cup light brown sugar packed
- 1 large egg at room temperature
- 1/2 cup dark molasses
- 1/2 cup whole milk at room temperature
- 1 tsp vanilla extract
- 2 tbsp turbinado sugar for topping (optional)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a standard 12-cup muffin pan with paper liners or grease each cup thoroughly with non-stick spray or butter to prevent sticking.
- In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and fine sea salt until well combined and no lumps remain. Set aside.
- In a separate medium bowl, using an electric mixer, cream together the softened unsalted butter and packed light brown sugar on medium speed until the mixture is light and fluffy, usually about 2 to 3 minutes. Beat in the large egg until it is fully incorporated, then stir in the dark molasses and vanilla extract until the mixture is smooth and evenly colored.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the room temperature whole milk. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix the batter; a few small lumps are perfectly acceptable.
- Divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full. If desired, sprinkle the tops of the muffins with turbinado sugar before baking for a pleasant crunchy texture and sparkle.
- Bake for 18 to 22 minutes, or until the muffins are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The muffins should feel springy to the touch when gently pressed.
- Allow the gingerbread muffins to cool in the muffin pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.