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Sweet Cream Gingerbread Muffins Recipe

Sweet Cream Gingerbread Muffins

If you're looking for a delightful twist on classic gingerbread, our Sweet Cream Gingerbread Muffins are the perfect solution! These muffins combine the rich flavors of traditional gingerbread with a light and fluffy texture that makes them an ideal treat for breakfast, brunch, or any time you crave something sweet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 2 large eggs
  • 0.5 cup molasses
  • 0.5 cup buttermilk
  • 1 teaspoon vanilla extract
  • 0.5 cup chopped crystallized ginger optional

Equipment

  • Muffin Tin
  • Paper liners or cooking spray
  • Mixing bowls
  • Whisk
  • Rubber Spatula
  • Measuring Cups and Spoons
  • Toothpick

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and prepare your muffin tin by lining it with paper liners or greasing it with cooking spray.
  2. Step 2: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
  3. Step 3: In a large bowl, cream the softened butter and brown sugar until light and fluffy.
  4. Step 4: Beat in the eggs one at a time, mixing well after each addition.
  5. Step 5: Stir in the molasses, buttermilk, and vanilla extract until well combined.
  6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Step 7: Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.
  8. Step 8: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins can be frozen for up to 3 months. Store in an airtight container at room temperature for up to 3 days.