These Gingerbread Muffins bring the cozy warmth of the holiday season right to your kitchen. With a perfect blend of spices and the rich depth of molasses, they’re sure to be a hit any time of year whenever you crave that nostalgic gingerbread taste.
All-purpose flour forms the base of these muffins, giving them structure and a soft texture. Brown sugar adds sweetness and a hint of caramel flavor, while molasses offers that deep, robust character typical of gingerbread. Unsalted butter, melted, ensures richness in every bite, and buttermilk keeps the muffins tender with a slight tang. The egg acts as a binder, helping the muffins rise and hold together. Baking soda is our leavening agent, assisting in the lift. The spices — ground ginger, cinnamon, and cloves — are the stars of the show, bringing warmth and that unmistakable gingerbread aroma. A pinch of salt enhances all these flavors, while vanilla extract rounds them out beautifully.
Gingerbread Muffins are delightful on their own, but they also pair wonderfully with a dollop of whipped cream or a smear of cream cheese for added richness. For a special treat, serve them warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. They’re also lovely alongside a spiced chai latte or a hot apple cider.
Start by preheating your oven to 350°F (175°C). Grab your muffin tin and line it with paper liners — this step makes cleanup easier and prevents sticking. In a large bowl, whisk together your dry ingredients: flour, brown sugar, ginger, cinnamon, cloves, and salt. This not only combines them but also helps break up any lumps in the sugar.
In a separate bowl, mix the wet ingredients. Combine the melted butter, molasses, buttermilk, egg, and vanilla extract. Stir until everything is well blended. Now, pour the wet mixture into the dry ingredients. Stir gently, just until the mixture is combined. Overmixing can lead to dense muffins, and we want them light and fluffy!
Evenly divide the batter among the muffin cups. It's usually easiest with an ice cream scoop, but a spoon works fine too. Pop the tin in the preheated oven and bake for about 20-25 minutes. They’re done when a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This helps them set up and makes handling easier.
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