Gingerbread Muffins

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Ingredients
  

  • 2½ cups all-purpose flour
  • 1½ tsp baking soda
  • 1½ tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ⅔ cup dark brown sugar packed
  • ⅓ cup molasses
  • ¼ cup unsalted butter melted
  • 1 large egg
  • 2 tsp vanilla extract
  • 1⅓ cup buttermilk
  • raw sugar optional for topping

Instructions
 

  • Preheat oven to 425℉
  • Prepare a 12-count muffin pan with paper liners or coat with a non-stick spray.
  • In a large bowl, combine the flour, baking soda, ginger, cinnamon, baking powder, salt, cloves, and nutmeg.
  • In a separate bowl, whisk together the brown sugar, molasses, butter, egg, and vanilla until smooth.
  • Add half of the flour mixture to the wet ingredients and stir to combine. Add half of the buttermilk and stir to combine. Repeat with the remaining flour and buttermilk.
  • Pour the batter evenly into the 12-count muffin cups. Top each with the raw sugar (if using).
  • Bake at 425℉ for 5 minutes. After 5 minutes, lower the temperature to 350℉ and continue to bake for 10-12 minutes, until a toothpick inserted into the center comes out clean.