Description
These Christmas gingerbread muffins are soft, warmly spiced, and perfect for holiday breakfasts or snack boards. Featuring classic gingerbread flavors with molasses and warming spices, these baked muffins make a festive treat for the holiday season.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup brown sugar
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp cloves
- ¼ tsp salt
Wet Ingredients
- ½ cup molasses
- ¾ cup milk
- ⅓ cup vegetable oil
- 1 large egg
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, brown sugar, baking soda, ground ginger, cinnamon, cloves, and salt until thoroughly combined.
- Whisk Wet Ingredients: In a separate bowl, whisk together the molasses, milk, vegetable oil, and egg until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are fine to keep the muffins tender.
- Fill Muffin Pan: Divide the batter evenly among the muffin cups, filling each about 2/3 full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to ensure tender muffins.
- For extra festive flavor, consider adding a handful of chopped nuts or crystallized ginger.
- Store muffins in an airtight container at room temperature for up to 3 days.
- These muffins also freeze well; thaw before serving.