Recipes

Gingerbread Muffins

Christmas baking season has begun! Here’s a recipe for gingerbread muffins to add to the mix.  These aromatic muffins are packed with flavor and warming spices. Whip up a batch of these and your home will smell amazing. A perk with these muffins is that while they’re great warm and fresh, they’re just as good a couple days in, as the flavor seems to develop and deepen with time. I’m sure they would freeze well, too, but they’ve never made it that far at our house… And, in what I feel is a requirement of most baked goods, especially muffins, these gingerbread muffins are fantastic with a cup of coffee.

Despite the hefty looking quantity of spices, these gingerbread muffins are still very mild. They’ve got a hint of warmth, but nothing too spicy. The spices combine beautifully and create a slightly sweet, full-flavored muffin – perfect for the season!

Gingerbread Muffins

Makes 12 muffins

1/3 cup granulated sugar

1/3 cup canola or vegetable oil

½ cup unsulphered molasses

½ cup sour cream

1 large egg

1 cup all-purpose flour

½ cup white whole wheat flour*

2 teaspoons dried ginger

½ teaspoon ground cinnamon

¼ teaspoon allspice

1/8 teaspoon ground cloves

1/16 teaspoon ground nutmeg

Small pinch of sea salt

1 teaspoon baking soda

*If you prefer, you can use all-purpose flour for all 1 & ½ cups. I just like to sneak a little bit of wheat flour in, and ½ cup was the amount that complimented (instead of competed with) the flavor of the spices.

Preheat the oven to 350°F.

Line a muffin pan with 12 muffin liners.

In a large bowl, whisk together the sugar, oil, molasses, sour cream, and egg.

Liquid mixture for gingerbread muffins.

On top of the molasses mixture, add both flours, ginger, cinnamon, allspice, cloves, nutmeg, salt, and baking soda. Give the dry ingredients a quick stir on top of the wet ingredients before you stir everything together.

Dry mixture for gingerbread muffins.

Divide the batter between 12 muffin liners.

Unbaked gingerbread muffins.

Bake for about 25 minutes, until a baking skewer inserted into the center of a muffin comes out clean.

Baked gingerbread muffins.

Let cool for 30 minutes or so and enjoy!

Gingerbread muffins and a cup of coffee.

If you can’t get enough gingery goodness, check out these gingersnaps, too!

Gingerbread muffins and a cup of coffee.
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Gingerbread Muffins

Course Breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Julie at Baking and Other Important Matters

Ingredients

  • 1/3 cup granulated sugar
  • 1/3 cup canola or vegetable oil
  • 1/2 cup unsulphered molasses
  • 1/2 cup sour cream
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/16 teaspoon ground nutmeg
  • Small pinch sea salt
  • 1 teaspoon baking soda

Instructions

  1. Preheat the oven to 350°F.
  2. Line a muffin pan with 12 muffin liners.
  3. In a large bowl, whisk together the sugar, oil, molasses, sour cream, and egg.
  4. On top of the molasses mixture, add both flours, ginger, cinnamon, allspice, cloves, nutmeg, salt, and baking soda. Give the dry ingredients a quick stir on top of the wet ingredients before you stir everything together.
  5. Divide the batter between 12 muffin liners.
  6. Bake for about 25 minutes, until a baking skewer inserted into the center of a muffin comes out clean.
  7. Let cool for 30 minutes or so and enjoy!

 

2 thoughts on “Gingerbread Muffins

  1. Oh my, these look and sound good. I am going to make these this week-end and give some to my neighbors. Thanks for a great recipe for Christmas treats!

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