The holiday season is totally incomplete without some festive gingerbread recipes. And, what on earth could be better than Gingerbread Muffins. Right? That beautiful smell of sticky molasses, that gorgeous sugary topping, and that moist muffin! Ummm… So Gorgeous… I cannot wait to share the recipe with you guys!!
Gingerbread Muffins Recipe
This beautiful holiday season means nothing to me If I do not bake some Gingerbread muffins at home. I just love them so much. In fact, I love everything Gingerbread. I generally use ground ginger to make these muffins. But, many people use ginger paste or some people even use fresh ginger to make these gorgeous muffins.
Anyhoo, talking about the recipe. These adorable Gingerbread Muffins are like the only thing that you would want. Yup! Loaded with spices, they are warm, festive, and super perfect for the occasion.
Talking about Gingerbread muffins, I am so excited to share with y’all a short story that led me to make this recipe. I am a huge fan of cookbooks and cooking shows. So, the other day, I was reading this cookbook and there I saw a cute recipe of probably cranberry muffins! The image was so compelling that those cranberries were looking like they are dancing in front of the muffins.
I wanted to recreate something like that. I woke up today and found some dried cranberries in my refrigerator. I was so sad, that how am I gonna make my cranberry muffins? Well, then I saw this pack of spices neatly arranged in my kitchen.
Well, somehow the baker within me wanted to do something with the spices! After all, what else would you need for a cold morning right? Some hot chocolate, some spice muffins, and some amazing dinner. right? Ain’t that something that we all want?
Once that was decided I quickly headed over to my kitchen and started making my Gingerbread Muffins. Man oh, Man! How exciting that was!
Talking about Gingerbread Spices, I get this Often. What spices do you use to make Gingerbread Spices?
Well, the answer is pretty simple. It’s just a combination of four of my favorite spices. Ground Cinnamon, Ground Nutmeg, Ground Cloves, and finally Ground Ginger!
Ingredients You’d Need to Make Moist Gingerbread Muffins:
- All-Purpose Flour: You can replace this with Whole Wheat flour if you want.
- Baking Soda & Baking Powder: These are the two leavening agents that we need for our gingerbread muffins recipe.
- Ground Cinnamon, Ground Nutmeg, Ground Cloves, and Ground Ginger: These are the gingerbread spices that we just talked about.
- Molasses: The ingredient that makes everything Gingerbread so damn special.
- Pure Vanilla Extract: The Ingredient that brings that gorgeous smell to your kitchen.
- Vegetable Oil: To get that moist Gingerbread Muffins. Feel free to replace this with coconut oil for a healthier version.
- Granulated Sugar: After all, it’s the Holidays! We gotta binge on sweets, right?
How to Make Gingerbread Muffins?
- First, mix flour with baking soda and baking powder! Yup, I use both. Helps the muffins rise better.
- Next, add in your Gingerbread Spices. Start off with Ground Cinnamon, then ground Nutmeg, then Ground Cloves, and Finally a LOT of Ground Ginger. Give all of that a good mix.
- And, now add your sticky molasses, granulated sugar, along with Pure Vanilla extract and some Vegetable Oil. I like to use vegetable oil instead of melted butter while making muffins. Oil helps the muffins taste moist. You are free to substitute Vegetable Oil with Coconut Oil in case you want to make Healthy Gingerbread Muffins!
- And, that’s it. You just mix it all up real good and then pour it in a loaf pan and bake it at 350°F for 12-15 minutes.
- Lastly, I like to top it off with some extra dose of Brown Sugar. You are free to add crystallized sugar or molasses or anything else. It’s the holidays, be free and enjoy!
Other Substitutions/Replacements:
- If you feel that your muffin batter is too dry, do not add milk. Rather, add some Buttermilk. Wondering how to make buttermilk at home? Just mix 1/4 cup of milk with 1 teaspoon of white vinegar or 1 teaspoon of lemon juice. Stir well and let it sit at room temperature for 5-10 minutes. And, there you have it. Your homemade Buttermilk. You can adjust the quantity of buttermilk as per your needs.
- Instead of Vegetable Oil, you can use coconut oil. Coconut oil is a healthier alternative to Vegetable oil. Feel free to replace it.
- Instead of All-Purpose Flour, you can use Whole Wheat flour. If you want to make it Gluten-free you can use Gluten-free flour.
How to Store these Gingerbread Muffins?
- Store them at room temperature covered in an air-tight container for 3-4 days. You can refrigerate the muffins after covering each muffin tightly in a plastic wrap.
- When you want to serve the next time, make sure you let it thaw at room temperature for an hour.
If you like this recipe, then please provide a rating below. Also, share your image on Instagram with #at350f. I love to see your photos.
Moist Homemade Gingerbread Muffins
Equipment
- Oven
Ingredients
- 2 Cups All-Purpose Flour 240g
- ½ Tsp Baking Soda
- ½ Tsp Baking Powder
- ½ Tsp Ground Cinnamon
- 2 Tsp Ground Ginger
- ½ Tsp Ground Nutmeg
- ½ Tsp Ground Cloves
- 1 Tsp Pure Vanilla Extract
- ¾ Cup Dark Molasses
- ½ Cup Vegetable Oil 118ml
- ½ Cup Granulated Sugar 100g
- Brown Sugar for dusting on top (optional)
Instructions
- In a medium-sized mixing bowl mix All-Purpose flour with baking soda, baking powder, ground cloves, ground cinnamon, ground nutmeg, and ground ginger. Mix it well using a wired whisk or a rubber spatula.Preheat oven to 350F or 180C and grease a muffin tin with cooking spray. Line it with cupcake liners.
- In the same bowl add Molasses, Vegetable Oil, Pure Vanilla Extract, and Granulated Sugar. Mix well using a rubber or wooden spatula until you see a smooth and lumpy batter.
- Prepare a baking tray with cooking spray. Line it with cupcake liners. Use an Ice cream scoop to scoop out the muffin mixture and pour it into the prepared muffin tray. Pat onto the kitchen counter. And place it in a preheated oven at 350F. Bake for 12-13 minutes. Check with a toothpick. It should come out with a few moist crumbs.
Video
Notes
- Store them in an air tight container at room temperature for 2-3 days.
