Gingerbread Muffins Recipe
These gingerbread muffins are soft, tender, and full of festive flavors like warm baking spices and molasses. Serve with a steaming cup of coffee or hot chocolate for a cozy holiday breakfast, snack or dessert.
Servings: 24 muffins
Calories: 106kcal
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 cup butter room temperature
- 1/4 cup sugar
- 2 large eggs
- 3/4 cup molasses
- 1 cup buttermilk room temperature
Instructions
- Preheat oven to 350 degrees F.
- Grease or line 24 muffin tins and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
- In the bowl of a stand mixer, cream together the butter and sugar using the paddle attachment until light and fluffy, or about 3-5 minutes. Slowly add the eggs, scraping down the sides as needed, then add the molasses and mix again on low until fully incorporated.
- Alternate adding half of the dry ingredients and half of the buttermilk until all ingredients are well mixed and no dry flour or streaks of butter remain.
- Scoop the batter into the prepared muffin pans filling them about 3/4 full.
- Bake in a preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let cool to room temperature before serving. Enjoy!
Notes
Storing instructions: store muffins in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or in the freezer for up to 2 months.
Nutrition
Calories: 106kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 132mg | Potassium: 204mg | Fiber: 1g | Sugar: 10g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg