Description
Deliciously spiced gingerbread muffins perfect for the holiday season.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- ½ cup molasses
- ½ cup milk
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and salt.
- In another bowl, cream the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the molasses and milk until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill the muffin cups about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add chopped nuts or chocolate chips to the batter.
- Store muffins in an airtight container for up to 3 days.
- These muffins freeze well; wrap them individually and store in the freezer.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg