Description
These gingerbread muffins are packed with warm, spicy flavors of ginger, cinnamon, and nutmeg. Moist and tender, they perfectly capture the essence of a gingerbread house in easy-to-make muffin form. Ideal for breakfast or a cozy snack alongside your favorite coffee.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 egg
- 3/4 cup milk
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a muffin tin with liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, baking soda, and salt to evenly distribute the spices and leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and brown sugar together until the mixture is creamy and smooth, which helps create a tender muffin texture.
- Add Wet Ingredients: Incorporate the molasses, egg, and milk into the creamed butter and sugar. Mix well until the batter is uniform and smooth.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined to avoid overmixing which can make muffins tough.
- Fill and Bake: Divide the batter evenly among the lined muffin cups. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean, signaling the muffins are fully baked.
- Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- For a dairy-free version, substitute milk with almond or oat milk and use dairy-free butter.
- Ensure butter is softened to room temperature for easier mixing.
- You can add chopped crystallized ginger or nuts for extra texture and flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: gingerbread muffins, gingerbread, breakfast muffin, fall recipe, holiday baking, spiced muffins
