Gingerbread Muffins
Deliciously comforting gingerbread muffins perfect for any time of year, especially during the chilly months. These muffins are easy to make with warm spices that brighten up your day.
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!
Notes
Store muffins in an airtight container at room temperature for 3-4 days or freeze for up to 2-3 months. For serving, consider a dollop of whipped cream or a drizzle of honey.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 29gProtein: 2gFat: 6gSaturated Fat: 1gSodium: 200mgFiber: 1gSugar: 10g
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