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

Cook Time 15

Total Time 35

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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