Gingerbread Muffins
Because Christmas is just not Christmas without gingerbread!
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.
Photo credit: ID 132172403 © Bhofack2 / Dreamstime.com
Find it online: https://simplygreatrecipes.com/gingerbread-muffins/
