Gingerbread Muffins

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Ingredients Method

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

Method
 

  1. Preheat oven to 425℉
  2. Prepare a 12-count muffin pan with paper liners or coat with a non-stick spray.
  3. In a large bowl, combine the flour, baking soda, ginger, cinnamon, baking powder, salt, cloves, and nutmeg.
  4. In a separate bowl, whisk together the brown sugar, molasses, butter, egg, and vanilla until smooth.
  5. 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.
  6. Pour the batter evenly into the 12-count muffin cups. Top each with the raw sugar (if using).
  7. 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.