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Brown Sugar Gingerbread Muffins Recipe

Brown Sugar Gingerbread Muffins

Welcome to the cozy world of baking, where the sweet aroma of spices fills the air, and comforting treats await your taste buds. Today, we’re diving into a delightful recipe that perfectly encapsulates the spirit of the season: Brown Sugar Gingerbread Muffins. These muffins are not just a treat; they are a warm hug in a baked form, combining the rich flavors of brown sugar, ginger, and warm spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.25 tsp salt
Wet Ingredients
  • 0.5 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 2 large eggs
  • 0.5 cup molasses
  • 0.5 cup buttermilk
  • 1 tsp vanilla extract

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring Cups and Spoons
  • Cooling Rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
  2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
  3. Step 3: In a large bowl, cream the softened butter and packed brown sugar together until light and fluffy.
  4. Step 4: Beat in the eggs one at a time, mixing well after each addition.
  5. Step 5: Stir in the molasses, buttermilk, and vanilla extract until well combined.
  6. Step 6: Gradually add the dry mixture to the wet mixture, mixing until just combined.
  7. Step 7: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
  8. Step 8: Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  9. Step 9: Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins can be frozen for up to 3 months. They last about 3-4 days at room temperature in an airtight container.