The amazing aroma of the holidays wafting through your home is reason enough to bake these gingerbread muffins! For me, gingerbread needs to be strongly flavored with dark molasses and lots of ginger. This recipe hits those notes for me perfectly.
Why You’ll Love These
Wonderfully spiced and very moist!Deep, rich robust molasses flavor.The beautifully cracked tops.
Key Ingredients
Molasses – The key to the dark brown color and rich robust flavor is molasses. I use Grandma’s molasses for most of my baking.Buttermilk – Buttermilk keeps these muffins moist and brings a slightly pleasant tang. It also helps tenderize giving them a softer texture.Spices – This gingerbread muffins recipe uses cinnamon, ginger, nutmeg, and cloves to give them that perfectly warm spiced flavor.
Tips
Measure the flour correctly. Aerate, spoon, and swoop level.Use room temperature eggs and buttermilk.Avoid using blackstrap molasses it can be too intense and bitter for gingerbread muffins.Be careful not to overmix the batter. Overmixing can make them tough and dense, instead of soft and fluffy.For a crunchy texture sprinkle some turbinado sugar on the tops before baking.Or you can drizzle a glaze over the tops of the muffins. While the muffins are cooling combine 1 cup of powdered sugar, 1/2 teaspoon vanilla extract, and 1 tablespoon of milk. Add a little bit more milk if needed until desired consistency is achieved.
How to Make Gingerbread Muffins
Preheat the oven to 375 degrees F. Grease or line a 12-cup muffin pan. In a medium-size mixing bowl whisk together the flour, salt, baking soda, ginger, cinnamon, nutmeg, and cloves. Set aside. In a large mixing bowl cream together the butter and brown sugar until light and fluffy. Add the egg and beat until incorporated. Add the buttermilk and molasses and beat until combined. Slowly fold in the dry ingredients just until incorporated. There are going to be lumps, it’s ok. You DO NOT want to overmix muffins they will become tough. Evenly divide the batter into the muffin tin with an ice cream scoop. The muffin cups will be full. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Do not over bake they will dry out. Let the muffins cool in the pan for a few minutes before removing them. Dust with powdered sugar if desired. Super easy recipe for moist, tender, and perfectly spiced Gingerbread Muffins is perfect during the holidays.
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