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!
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.