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Classic Gingerbread Muffins Recipe

Classic Gingerbread Muffins

Welcome to the delightful world of baking with our Classic Gingerbread Muffins recipe! As the days grow shorter and the air turns crisp, there's nothing quite like the warm, spicy aroma of gingerbread wafting through your kitchen. These muffins are not only easy to make but also incredibly satisfying, providing the perfect blend of flavors that remind us of cozy holidays and family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.25 tsp salt
Wet Ingredients
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 1 large egg
  • 0.5 cup molasses
  • 0.5 cup buttermilk
  • 1 tsp vanilla extract

Equipment

  • Muffin tin (12-cup)
  • Mixing bowls (medium and large)
  • Whisk
  • Rubber Spatula
  • Measuring Cups and Spoons
  • Toothpick (for testing doneness)
  • Wire Cooling Rack

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C).
  2. Step 2: Line a muffin tin with paper liners or grease it with cooking spray.
  3. Step 3: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  4. Step 4: In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 3-5 minutes.
  5. Step 5: Add the egg to the butter-sugar mixture and beat until fully incorporated.
  6. Step 6: Gradually mix in the molasses, buttermilk, and vanilla extract until well combined.
  7. Step 7: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined.
  8. Step 8: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Step 9: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Step 10: Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Notes

These muffins can be made ahead of time and stored in an airtight container at room temperature for up to three days, or frozen for up to three months.