Bakery Style Gingerbread Muffins
Deliciously warm and spiced gingerbread muffins perfect for breakfast or a cozy snack.
Ingredients
Dry Ingredients
- 2 1/4 C all-purpose flour (spooned and leveled) Forms the base for the muffins.
- 2 tsp baking powder Leavening agent for fluffy muffins.
- 1/2 tsp baking soda Balances acidity from molasses.
- 1/4 tsp salt Enhances the overall flavors.
- 1 1/2 tsp ground ginger Provides warm spice flavor.
- 2 tsp ground cinnamon Adds aromatic spice.
- 1/2 tsp ground cloves Gives a deep flavor.
Wet Ingredients
- 1/2 C salted butter (melted and cooled to room temperature) Adds moistness and flavor.
- 3/4 C brown sugar Contributes to sweetness and flavor.
- 1/2 C sweetened molasses Essential for gingerbread taste.
- 1/2 C milk (at room temperature) Keeps batter smooth.
- 2 large eggs (at room temperature) Binds ingredients and adds richness.
- 1 tsp vanilla extract Brings warmth and sweetness.
Toppings
- to taste coarse sugar (for sprinkling on top) Optional, for extra crunch.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a muffin pan with baking liners.
- In a large bowl, whisk together all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
- In a medium bowl, whisk together sweetened molasses, milk, eggs, melted butter, brown sugar, and vanilla extract.
- Pour wet mixture into the dry ingredients and mix gently until just combined.
- Spoon batter into muffin pan, filling each liner just over 3/4 full.
- Sprinkle coarse sugar on top of each muffin if desired.
Baking
- Bake in preheated oven for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 15 minutes or until a toothpick comes out clean.
- Allow muffins to cool in the pan for about 5 minutes before transferring to a wire rack.
Notes
Ensure eggs and milk are at room temperature for better consistency. Don't over-mix to prevent tough muffins. Adjust spices to taste.