Description
Simple recipe for moist gingerbread muffins.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 cup molasses
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the egg, then stir in the molasses and vanilla extract.
- Alternate adding the dry ingredients and the milk to the wet ingredients, mixing just until combined. Do not overmix.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- You can add 1/2 cup of chopped candied ginger to the batter for extra flavor.
- For a glaze, mix 1 cup powdered sugar with 2 tablespoons of milk and a dash of vanilla. Drizzle over cooled muffins.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18
- Sodium: 180
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: gingerbread, muffins, spice, breakfast, baked goods