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: 23 minutes
- Yield: 12 muffins
Ingredients
Instructions
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.
4 Comments
Can I add oatmeal to these? I have been looking for a molasses oatmeal muffin and this looks like the closest I’m going to get.
I have never done it before, but I think it’s possible. There is a muffin recipe on the King Arthur website that offers an oatmeal variation – 2 cups of flour, substitute 1 cup of thick oat flakes (rolled oats), and 1 1/4 cups flour, so make those ratio changes with the flour in here. Let me know how it turns out!
Do you use dark or light brown sugar?
Either works!