Gingerbread Muffins
These gingerbread muffins are moist butter based muffins with cozy gingerbread spices like nutmeg, ginger, cloves, and cinnamon, with rich and deep molasses, and brown sugar.
Servings: 12 muffins
Ingredients
- 4 ounces unsalted butter softened
- ½ cup brown sugar lightly packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup unsulphured molasses not blackstrap molasses
- 2-½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon ground cloves
- ½ cup milk
Instructions
- Preheat your oven to 350 degrees F and line 12 standard muffin tins with paper liners.
- Add the softened butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until they are well combined, about 2 minutes.
- Next add the eggs and vanilla. Mix until just combined. Scrape down the sides of the bowl as needed.
- Add the molasses and mix until combined.
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, kosher salt, and cloves.
- With the mixer on low speed, alternate between adding the dry ingredients and the milk in batches - ⅓ flour, ½ milk, ⅓ flour, last ½ milk, last ⅓ flour.
- Mix just until combined. You don’t want to overmix!
- Divide the batter between the muffin pans, filling each one ¾ of the way full. Top with a sprinkle of coarse sugar, if desired.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove the muffins to a wire rack and cool before storing. Muffins will keep in an airtight container at room temperature for up to three days.
Nutrition
Serving: 1muffin | Calories: 259kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 213mg | Potassium: 278mg | Fiber: 1g | Sugar: 20g | Vitamin A: 298IU | Vitamin C: 0.01mg | Calcium: 62mg | Iron: 2mg