Gingerbread muffins are a delightful treat that fills your home with warmth. The cozy spices and sweet aroma make them perfect for any time of year. They’re especially nice during the chilly months when you want something comforting and delicious. Whipping them up is easy, so let’s get started!
Why You Will Love This Gingerbread Muffins
These muffins are so simple to make and quite delicious. They have a soft, tender crumb and a warm, sweet flavor that everyone will enjoy. Perfect for breakfast or a snack, they come together quickly using basic ingredients. Plus, the spices create a lovely holiday feel that can brighten up any day. You’ll want to keep this recipe close by!
How to Make Gingerbread Muffins
Making gingerbread muffins is a breeze. You mix dry ingredients in one bowl and wet ingredients in another. After combining them, you fill the muffin tins and bake. In no time, you’ll have golden, warm muffins ready to enjoy. They smell amazing while baking, too!
What You Need
Here’s what you’ll need to make these delightful muffins:
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/3 cup vegetable oil
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- Coarse sugar for sprinkling
Step-by-Step
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the flour, brown sugar, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
- In another bowl, whisk together the molasses, vegetable oil, buttermilk, and egg until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill the muffin cups about 2/3 full with batter and sprinkle coarse sugar on top.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack. Enjoy warm!
How to Serve Gingerbread Muffins
These muffins are lovely on their own, but you can also add a little extra to enjoy them even more. A dollop of whipped cream or a drizzle of honey would be delicious. They pair well with a cup of tea or a warm beverage on a chilly day. They’re great for breakfast or as an afternoon snack!
How to Store Gingerbread Muffins
To keep your muffins fresh, place them in an airtight container at room temperature. They should stay good for about 3-4 days. If you want to store them longer, you can freeze them. Just wrap the cooled muffins in plastic wrap and then place them in a freezer-safe bag. They’ll last for about 2-3 months. When you’re ready to enjoy, thaw them at room temperature or warm them in the oven.
Recipe Tips
- Make sure the ingredients are at room temperature for the best results.
- Don’t overmix the batter; mix until just combined.
- If you don’t have buttermilk, you can use regular milk with a splash of vinegar.
- For a fun twist, add chocolate chips or nuts to the batter.
- Be careful not to overbake; check the muffins a few minutes early.
Variations & Swaps
- Pumpkin Spice: Swap out the molasses for pumpkin puree and add pumpkin pie spice.
- Spicy Kick: Add a pinch of cayenne pepper for a little heat.
- Nutty Flavor: Mix in chopped walnuts or pecans for added texture.
FAQs
Can I make these muffins ahead of time?
Yes! You can prepare the batter a day in advance and store it in the fridge. Bake them fresh in the morning!
Can I freeze gingerbread muffins?
Absolutely! Wrap them well and freeze for up to three months. Thaw and enjoy warm.
What should I serve with these muffins?
These muffins pair nicely with tea, coffee, or even a bowl of fresh fruit for breakfast.
What if I don’t have all the spices?
You can reduce the number of spices or use a pre-mixed pumpkin spice blend for convenience.
What’s the best way to reheat them?
You can warm them in the microwave for a few seconds or place them in a 300°F oven for about 5-10 minutes.
Gingerbread Muffins
Ingredients
Dry Ingredients
- 1.5 cups 1 1/2 cups all-purpose flour
- 0.5 cups 1/2 cup brown sugar Pack if necessary for better sweetness
- 1 teaspoon 1 teaspoon baking soda
- 1 teaspoon 1 teaspoon baking powder
- 1 teaspoon 1 teaspoon ground cinnamon Enhances the gingerbread flavor
- 1 teaspoon 1 teaspoon ground ginger
- 0.5 teaspoon 1/2 teaspoon ground cloves
- 0.25 teaspoon 1/4 teaspoon salt
Wet Ingredients
- 0.5 cups 1/2 cup molasses
- 0.33 cups 1/3 cup vegetable oil Can substitute with melted coconut oil
- 0.5 cups 1/2 cup buttermilk Or regular milk with a splash of vinegar
- 1 large 1 large egg
Topping
- to taste Coarse sugar for sprinkling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the flour, brown sugar, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
- In another bowl, whisk together the molasses, vegetable oil, buttermilk, and egg until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill the muffin cups about 2/3 full with batter and sprinkle coarse sugar on top.
Baking
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack. Enjoy warm!
