Get the Recipe:
Gingerbread Muffins
Soft, flavorful Gingerbread Muffins are a favorite holiday treat!
Ingredients
- 2 cups (240 g) all-purpose flour
- 1/2 cup (100 g) firmly packed light or dark brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
- 1/2 cup (170 g) molasses
- 1/3 cup (80 ml) milk
- coarse sugar, optional
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Instructions
- Preheat oven to 400°F (200°C). Line 12 standard muffin cups with paper liners. (Or grease the cups if you don't want to use liners.)
- Whisk together the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg in a large mixing bowl. Make a well in the center.
- Place the eggs in a separate bowl, and beat them lightly. Add the butter, molasses, and milk, and stir to combine.
- Pour the butter mixture into the well in the flour mixture. Stir just until combined.
- Divide the batter among the prepared muffin cups, using about 3 tablespoons of batter to fill each cup 3/4 full. If you like, sprinkle the tops of each muffin with a heavy pinch of coarse sugar.
- Bake for 12 to 15 minutes, or until a pick inserted into the center comes out clean.
- Cool the muffins in the pan on a wire rack for 10 minutes. Then transfer the muffins from the pan directly onto a wire rack to cool completely.
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Notes
- Store the muffins in an airtight container up to 3 days or in the freezer up to 3 months.
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