Gingerbread Muffins

These mildly sweet Gingerbread Muffins are wonderful for the holiday season! They’re perfectly spiced with molasses and warmth from the ginger and nutmeg. A dusting of powdered sugar on top adds a little sweetness and a touch of elegance!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 15 muffins
Baking Temp 350°F

Equipment

  • Muffin tin
  • Wire cooling rack

Ingredients

  • 2 1/4 cups All-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • ½ cup molasses
  • ½ cup buttermilk
  • 2 large eggs (the standard)
  • 1 teaspoon vanilla extract

Instructions

For the muffins

  • Preheat oven to 350°F and line a muffin tin with liners. 
  • In a large bowl combine the flour, soda, ginger, nutmeg and salt; set aside.
  • In a separate bowl, whisk together the brown sugar, oil, molasses, buttermilk, eggs and vanilla.
  • Pour the wet ingredients into the dry ingredients and stir just until combined.
  • Scoop the batter into the prepared muffin tin, a little over ¾ full.  This recipe makes about 15 muffins.
  • Bake for 15-18 minutes, or until the center is set.
  • Let cool on a wire rack then dust with powdered sugar.
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