Description
Warm, spicy muffins that are perfect for chilly afternoons, bringing classic gingerbread flavor from molasses and spices.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 cup (100 g) packed brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp fine salt
- 1/2 cup (115 g) unsalted butter, melted
- 1/3 cup (113 g) molasses
- 1 large egg, room temperature
- 1 cup (240 ml) milk
- 1 tsp vanilla extract
- Optional: sanding sugar for tops, chopped crystallized ginger or chopped nuts
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease each cup.
- In one bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt.
- In another bowl, combine the melted butter, brown sugar, molasses, egg, milk, and vanilla.
- Pour the wet ingredients into the dry and stir just until combined — small lumps are fine.
- Scoop batter into the prepared tin about 3/4 full.
- Bake for 18–22 minutes until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a rack to finish cooling.
Notes
For deeper flavor, let the batter rest 10 minutes before baking or refrigerate overnight to improve spice melding.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American