Baking, Muffins

Gingerbread Muffins

31 January, 2018
Can you believe Christmas is only a few months away?? This year has flown by!! These gingerbread muffins are perfect for a holiday breakfast, and good for you too! Ginger is known as one of the 7 Super Spices.  It has been used for centuries to reduce inflammation and reduce pain, and has it has recently been discovered that ginger drastically lowers blood sugars and improve heart disease risk factors. So when you’re eating something delicious, you can feel good about it, too!

When it comes to quick breads (cakes, brownies, cookies) there are two ways to mix your ingredients.  The creaming method and the muffin method.  For these muffins, we’ll use the muffin method (pretty easy to remember, right?)

Here’s how it works:

Sift the dry ingredients together (spices, flour, salt sugar, baking soda, and powder) in a large bowl.  Sifting is a process that breaks up any lumps in the flour and aerates it at the same time, which results in a much lighter flour.  It is easier to mix into other ingredients when forming a cake batter or making dough.  Some say it is the secret to creating light and fluffy cakes or cookies. Look at those domes!!  Those are some gorgeous muffins 🙂 Happy baking!

Gingerbread Muffins

Prep Time 10
Cook Time 13 minutes
Total Time 0:13
Serves 24 muffins


1 1/3 flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 cup oil
1/2 cup brown sugar
1/2 cup buttermilk
1/2 cup molasses
1 egg
1 tsp vanilla


In a separate bowl, combine the room temperature wet ingredients.  Next, you're going to combine the wet and the dry.  Now this may be a little tricky. Mix until JUST combined.   You don't want to over work your batter, or your muffins will be tough. 

In a lined muffin tin, scoop the batter and fill the cavities until they're 3/4 full.  Bake at 350 for 12-14 minutes, or until if you touch the cupcake lightly, it bounces back.  If your finger sinks, it's not done yet.


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