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Sweet Cream Gingerbread Muffins Recipe

Sweet Cream Gingerbread Muffins

Welcome to the delightful world of baking with our Sweet Cream Gingerbread Muffins. The holiday season brings a special kind of joy, and what better way to celebrate than with these warm, spiced muffins? Imagine biting into a soft, fluffy muffin infused with the rich flavors of ginger, cinnamon, and nutmeg, all complemented by a creamy sweetness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Holiday
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Electric Mixer
  • Rubber spatula
  • Cooling Rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners.
  2. Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt.
  3. Step 3: In a large bowl, cream the softened unsalted butter and packed brown sugar together until light and fluffy.
  4. Step 4: Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Step 5: Add the molasses, sour cream, and vanilla extract to the butter and sugar mixture. Mix until well combined.
  6. Step 6: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  7. Step 7: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Step 8: Bake for 18-20 minutes, or until a toothpick inserted in the center 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

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-lock bag for up to 3 months.