Gingerbread Muffins
Delightful muffins blending warming spices and rich flavors, perfect for any time of the day during the holiday season.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup molasses
- 1/4 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
For Glaze
- 1 cup powdered sugar Mix with 2 tablespoons water or milk until smooth.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, ginger, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the molasses, vegetable oil, buttermilk, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill the muffin cups about two-thirds full with batter.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Finishing
- For the glaze, mix the powdered sugar with water or milk until smooth, and drizzle over the cooled muffins before serving.
Notes
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.