Description
Moist Gingerbread Muffins are spiced and perfect for comfort. They are easy to make and require no mixer.
Ingredients
Scale
- 350g (2 ½ cups) Plain Flour (All-Purpose), spooned & leveled
- 2 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- ½ tsp Salt
- 60ml (¼ cup) Vegetable Oil
- 135g (⅔ cup packed) Soft Light Brown Sugar
- 120ml (½ cup) Molasses
- 1 Large Free Range Egg
- 320ml (1 ⅓ cups) Buttermilk
- 2 TBS Demerara Sugar, for topping
Instructions
- Preheat your oven to 180°C / 350°F / Gas Mark 4. Line a standard 12-cup muffin tin with paper liners or grease generously.
- In a medium mixing bowl, whisk together the flour, ground ginger, ground cinnamon, baking powder, baking soda, and salt. Set aside.
- In a separate, larger bowl, whisk together the vegetable oil and brown sugar. Add the molasses and egg, whisking until smooth. Finally, pour in the buttermilk and whisk until well combined.
- Pour the dry flour mixture into the wet ingredients. Stir with a spatula just until combined. Do not overmix; a few lumps are fine.
- Divide the batter equally among the 12 muffin cups (they will be quite full). Generously sprinkle the tops with demerara sugar.
- Bake for 20 to 25 minutes. They are done when risen, golden brown, and a toothpick inserted into the center comes out clean.
- Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store muffins in an airtight container.
- These muffins freeze well.
- Add nuts or chocolate chips for variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 265
- Sugar: 20g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Moist Gingerbread Muffins, Spiced Muffins, Easy Muffins