Gingerbread Muffins
These Gingerbread Muffins are moist, tender, and packed with warm gingerbread spices. They are a delicious way to enjoy this popular holiday flavor!
It’s no surprise that we love muffins around here. They’re perfect for snacks, breakfast, lunchboxes, or gifts. They’re easy to make and they freeze great too. What’s not to love? This little gem is no exception. It’s a simple, no frills muffin. Stir up the ingredients, plop them in a pan and bake. But they’re almost addicting in their simplicity. Tender muffins, packed with gingerbread spices, and topped with coarse sugar for a little bit of crunch. They’re delicious served warm slathered with butter. But I think the flavor is even better the second day. They freeze beautifully, and a basket of these muffins makes a great gift during the holidays.
Ingredients:
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Cinnamon
- Ground Ginger
- Ground Cloves
- Molasses
- Brown Sugar
- Milk
- Oil
- Eggs
- Vanilla
- Coarse Sugar
Instructions:
- Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ground ginger, and ground cloves in a large mixing bowl.
- Mix the wet ingredients. In a medium bowl, whisk together the molasses, brown sugar, milk, oil, eggs and vanilla extract until well combined.
- Combine. Pour the wet ingredients into the dry ingredients and stir just until combined.
- Bake. Scoop the batter into a muffin pan that has been greased or lined with paper liners. Sprinkle with coarse sugar, if desired. Bake at 400 degrees for 8 minutes. Reduce the heat and bake for an additional 8-10 minutes or until a toothpick inserted in the center comes out clean.
Tips & Suggestions:
- For a more intense ginger flavor, add some minced crystallized ginger or white chocolate chips.
- Dried cranberries can also be added for extra flavor.
- Instead of the coarse sugar, dip the tops in a simple glaze made with powdered sugar, milk, and vanilla extract.
Storage:
Leftover muffins will stay fresh in an airtight container for 3-5 days at room temperature. For longer storage, freeze for up to 3 months.
Enjoy!
