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Vanilla Bean Gingerbread Muffins Recipe (Perfect for the Holidays!)

Vanilla Bean Gingerbread Muffins

Imagine a warm kitchen filled with the delightful aroma of freshly baked muffins, a sweet blend of spices wafting through the air. The Vanilla Bean Gingerbread Muffins are not just any ordinary muffin; they are a celebration of flavors that capture the essence of the holiday season.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Vanilla Bean Gingerbread Muffins
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 cup molasses
  • 1 tbsp vanilla bean paste
  • 0.5 cup buttermilk

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Electric Mixer
  • Rubber Spatula
  • Measuring Cups and Spoons
  • Cooling Rack

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease each cup.
  2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
  3. Step 3: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Step 4: Beat in the eggs one at a time, then mix in the molasses and vanilla bean paste until well combined.
  5. Step 5: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, mixing just until combined.
  6. Step 6: Fill each muffin cup about two-thirds full with batter.
  7. Step 7: Bake for 18-20 minutes, checking for doneness with a toothpick.
  8. Step 8: Allow 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 for several days or frozen for up to three months.