Bakery Style Gingerbread Muffins

Bakery Style Gingerbread Muffins

These muffins are bursting with warm spices and the rich sweetness of molasses, making them a delightful treat perfect for sharing.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American, Baked Goods

Calories: 200

Ingredients Method Notes

Ingredients

Dry Ingredients

2.25 C all-purpose flour (spooned and leveled) Forms the fluffy foundation of the muffins.
2 tsp baking powder Gives the muffins their delightful rise.
0.5 tsp baking soda Works alongside the baking powder for texture.
0.25 tsp salt Enhances the overall flavor.
1.5 tsp ground ginger Provides a warm, zesty kick.
2 tsp ground cinnamon Adds a sweet warmth.
0.5 tsp ground cloves Offers aromatic depth.

Wet Ingredients

0.5 C salted butter (melted and cooled to room temperature) Ensures a moist texture.
0.75 C brown sugar Introduces rich sweetness.
0.5 C sweetened molasses Gives deep color and flavor.
0.5 C milk (at room temperature) Contributes to a tender crumb.
2 large eggs (at room temperature) Binds ingredients and adds richness.
1 tsp vanilla extract Adds aromatic sweetness.

Topping

to taste coarse sugar (for sprinkling on top) Optional for a crunchy texture.

Method

Preparation

Preheat your oven to 425°F (220°C) and line a muffin pan with liners.

Mixing Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, and ground cloves.

Combining Wet Ingredients

In another bowl, whisk together the molasses, milk, eggs, melted butter, brown sugar, and vanilla extract until smooth.

Mixing

Pour the wet mixture into the dry ingredients and mix gently until just combined. Avoid over-mixing.

Filling the Muffin Pan

Spoon the batter into the muffin liners, filling each about 3/4 full.

Topping

Sprinkle a little coarse sugar on top of each muffin if desired.

Baking

Bake at 425°F for 5 minutes, then lower the temperature to 350°F (175°C) and continue baking for an additional 15 minutes, or until a toothpick comes out clean.

Cooling

Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Notes

For best results, use room temperature ingredients. You can add nuts or chocolate chips to the batter for added flavor. Store in an airtight container up to three days or refrigerate for a week. Freeze for longer storage.