Gingerbread Muffins - Super easy recipe for moist, tender, and perfectly spiced Gingerbread Muffins that are perfect during the holidays.
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup butter softened
- 1/2 cup dark brown sugar
- 1 large egg
- 1 cup buttermilk
- 3/4 cup molasses
Preheat the oven to 375ºF degrees. Grease or line a 12 cup muffin pan.
In a medium-size mixing bowl whisk together the flour, salt, baking soda, ginger, cinnamon, nutmeg, and cloves. Set aside.
In a large mixing bowl cream together the butter and brown sugar until light and fluffy. Add the egg and beat until incorporated.
Add the buttermilk and molasses and beat until combined. Slowly fold in the flour mixture just until incorporated. There are going to be lumps, it's ok. You DO NOT want to overmix muffins they will become tough.
Evenly divide batter into the muffin pan with an ice cream scoop. The muffins cups will be full. Bake for 18-20 minutes or until a toothpick comes out clean. Do not over bake they will dry out.
Let cool for a few minutes in the pan then transfer the muffins to a wire rack.
Calories: 299kcal | Carbohydrates: 50g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 340mg | Potassium: 391mg | Fiber: 1g | Sugar: 26g | Vitamin A: 295IU | Calcium: 86mg | Iron: 3mg