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Gingerbread Muffins

Gingerbread muffins bake up tender with warm ginger, cinnamon, and molasses flavor. A quick stir keeps the batter light, and the tops are done when they spring back and a toothpick comes out clean or with a few moist crumbs.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling 5 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 0.5 cup buttermilk
  • 0.5 cup unsulphured molasses
  • 0.5 cup light brown sugar packed
  • 2 eggs large
  • 0.5 cup unsalted butter melted and cooled
  • 1 teaspoon vanilla extract

Equipment

  • 1 standard 12-cup muffin pan

Method
 

  1. Heat the oven to 375°F and grease the cups of a standard 12-cup muffin pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
  3. In a medium bowl, whisk together the buttermilk, molasses, brown sugar, eggs, melted butter, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and stir just until no dry flour remains; do not overmix.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 18 to 22 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool the muffins in the pan for 5 minutes.
  8. Transfer the muffins to a wire rack to cool.

Notes

For tender muffins, stir only until no dry flour remains. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days; freeze for up to 3 months. For a dairy-free version, use a dairy-free buttermilk substitute and dairy-free butter.