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Vanilla Bean Gingerbread Muffins Recipe (Warm and Cozy!)

Vanilla Bean Gingerbread Muffins

Welcome to the world of delightful baking, where the cozy aroma of spices fills your kitchen and warm treats await! Today, we’re diving into an irresistible recipe for Vanilla Bean Gingerbread Muffins. These muffins are not only rich in flavor but also bring a touch of holiday warmth to any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American, Holiday
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Vanilla Bean Gingerbread Muffins
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 2 large eggs
  • 1 cup molasses
  • 1 vanilla bean split and scraped (or 1 teaspoon vanilla extract)
  • 0.5 cup buttermilk

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Electric Mixer
  • Spoon or spatula
  • Cooling Rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line a muffin tin with paper liners or lightly grease each cup.
  3. Step 3: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
  4. Step 4: In a large bowl, use an electric mixer to cream together the softened unsalted butter and packed brown sugar until light and fluffy.
  5. Step 5: Add the eggs, one at a time, mixing well after each addition.
  6. Step 6: Stir in the molasses and the scraped seeds of the vanilla bean.
  7. Step 7: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk.
  8. Step 8: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Step 9: Bake for 18-20 minutes or until a toothpick comes out clean.
  10. Step 10: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well for up to 3 months.