These gingerbread muffins are a cozy and flavorful treat, bursting with the warm spices of ginger, cinnamon, and nutmeg that are characteristic of classic gingerbread. Perfect for breakfast, a snack, or even dessert, these muffins offer a moist and tender texture that captures the essence of the holiday season, making them a delightful addition to any table!
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 3/4 cup molasses
- 1/3 cup buttermilk (or milk with 1 tablespoon vinegar added)
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking soda, ginger, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the melted butter, eggs, molasses, and buttermilk. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix. If desired, fold in chopped crystallized ginger or nuts.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
8. Enjoy warm or at room temperature, and indulge in the delightful flavors of gingerbread in every delicious bite!
Aprile's Kitchen 