Description
Packed with warm spices and sweet molasses, these soft and moist gingerbread muffins are sure to become your go-to muffins for the holidays and winter months.
Ingredients
- 2 & 1/2 cups (315g) all-purpose flour
- 1/2 cup (110g) packed brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1 & 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 cup (125ml) milk
- 1/2 cup (125ml) vegetable oil
- 1/2 cup (125ml) molasses
- 2 large eggs
- 1 tsp vanilla extract
- 1–2 tbsp coarse sugar for sprinkling (optional)
Instructions
- Preheat oven to 425F and line a standard muffin pan with paper liners
- In a large bowl, toss together the flour, brown sugar, baking powder, baking soda, salt, and spices.
- In a medium bowl, whisk together the milk, oil, molasses, eggs, and vanilla.
- Add the wet ingredients to the dry ingredients and mix the batter until just combined. Divide the batter evenly into the prepared muffin pan. Sprinkle with coarse sugar if desired.
- Bake at 425F for 5 minutes. Reduce the temp to 350F (leave the muffins in the oven) and continue baking for another 15-17 minutes or until a toothpick inserted into the center comes out mostly clean.
Notes
Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition
- Serving Size:
- Calories: 266
- Sugar: 19.3 g
- Sodium: 126.9 mg
- Fat: 10.2 g
- Carbohydrates: 40.5 g
- Protein: 4.1 g
- Cholesterol: 31.2 mg