Gingerbread Muffins
These Gingerbread Muffins are moist, spiced holiday treats with a fluffy texture—perfect for Christmas brunch or festive snacking.
Ingredients
- 2 cups all-purpose flour
- 0.5 cup packed brown sugar light or dark
- 0.25 cup granulated sugar
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt fine sea salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 0.25 tsp ground cloves
- 0.25 tsp ground nutmeg
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 0.25 cup molasses unsulphured
- 0.25 cup unsalted butter, melted (plus extra for pan)
- 1 large egg room temperature
- 1 tsp vanilla extract pure
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter.
- In a large bowl, whisk flour, brown sugar, granulated sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until evenly mixed.
- In a separate bowl, whisk buttermilk, molasses, melted butter, egg, and vanilla extract until smooth.
- Pour wet ingredients into dry and stir just until combined—do not overmix to keep muffins light.
- Use an ice-cream scoop to fill each cup two-thirds full for even muffin tops.
- Bake 20–25 minutes, rotating halfway, until a toothpick comes out clean or with a few moist crumbs.
- Let muffins rest in the tin 5 minutes, then transfer to a wire rack to prevent soggy bottoms.
- Whisk 1 cup powdered sugar with 2 tbsp milk and a dash of vanilla, then drizzle over cooled muffins.
- Enjoy warm with butter or whipped cream for a cozy holiday treat.
Notes
For extra flair, fold in ½ cup chocolate chips or chopped nuts. Leftover muffins freeze well—just thaw and reheat.
Nutrition
Calories: 220kcal
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