Moist Gingerbread Muffins

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.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 274

Author Lily Ernst

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 and baking soda.
2 & 1/2 cups (315g) all-purpose flour, 1/2 cup (110g) packed brown sugar, 2 tsp baking powder, 1/2 tsp baking soda
Add the salt and spices and mix well.
1/4 tsp salt, 2 tsp ground cinnamon, 1 & 1/2 tsp ground ginger, 1/2 tsp ground cloves
In a medium bowl, whisk together the milk, oil and molasses.
1/2 cup (125ml) milk, 1/2 cup (125ml) vegetable oil, 1/2 cup (125ml) molasses
Whisk in the eggs and vanilla.
2 large eggs, 1 tsp vanilla extract
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