Gingerbread Muffins
Moist gingerbread muffin recipe. Check out the step-by-step photos above the recipe.
Servings 12 muffins
Calories 244kcal
Equipment
- Muffin tin
Ingredients
- 2½ cups all-purpose flour properly measured
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup neutral oil
- 2/3 cup dark brown sugar packed
- 1/2 cup molasses
- 1 large egg
- 1 ⅓ cups buttermilk
- 2 tablespoons sparkling sugar optional
Instructions
- Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
- In a medium mixing bowl, combine flour, ginger, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, whisk together oil and brown sugar.
- Whisk in molasses.
- Add egg, and whisk to combine.
- Add buttermilk; whisk until well-combined.
- Add flour mixture, and whisk until just combined.
- Scoop into muffin cups. The cups will be full.
- Sprinkle the tops with coarse sugar, if using.
- Bake for about 20-25 minutes, or until when a toothpick inserted in the middle comes out clean.
Video
Notes
- Flour: Be sure to either weigh the flour or aerate, spoon, and level it. You can find the weights for the ingredients by clicking on "metric" immediately above the ingredients.
- Oil: I've used melted coconut oil, mild olive oil, and vegetable oil in this recipe.
- Brown sugar: You can use light brown sugar if you don't have dark brown sugar.
- Molasses: Mild or robust molasses is ok. I don't recommend blackstrap.
- Buttermilk: Regular or low-fat ok. You can also make a homemade buttermilk substitute.
- Nutritional values are estimates.
Nutrition
Serving: 1muffin | Calories: 244kcal | Carbohydrates: 44g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 162mg | Potassium: 324mg | Sugar: 23g | Vitamin A: 65IU | Calcium: 92mg | Iron: 2.1mg