Name: Gingerbread Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 2/3 cup dark brown sugar, packed; 1/3 cup molasses; 1/4 cup unsalted butter, melted and cooled; 1 large egg; 2 teaspoons vanilla extract; 1 1/3 cups buttermilk

Instructions

Heat the oven to 425 degrees F. Line a 12-cup muffin tin with paper liners or coat with nonstick spray, set aside.
In a large bowl, stir together the flour, baking soda, ginger, cinnamon, baking powder, salt, cloves and nutmeg until combined; set aside.
In a large bowl, whisk together the brown sugar, molasses, butter, egg, and vanilla extract until smooth.
Add half of the flour mixture to the wet and stir to combine.
Add half of the buttermilk and stir to combine.
Repeat with the remaining flour and buttermilk.
Divide the batter among the cups in the muffin tin.
Bake for 5 minutes.
Without opening the oven door, lower the temperature to 350 degrees F and continue to bake for 10 to 12 minutes until a wooden pick inserted into the center comes out clean. The muffins will appear dry on the top and puffy.
Let cool for 5 minutes in the pan.
Remove from the muffin tin and cool completely on a wire rack.

Notes

If using salted butter, omit the 1/2 teaspoon salt.

Gingerbread Muffins