Gingerbread muffins are a comforting, spiced treat that will
warmly fragrance the kitchen with the sweet, rich aromas of molasses, cinnamon,
ginger, and cloves. They are moist and tender in the center, with just a crisp
top finish that breaks in enough to release the aromatic crumb underneath. This
sweet treat has a deep, rich color from the molasses, but a hint of orange zest
lifts it all in a delicious grab-and-go treat perfect for crisp mornings,
holiday entertaining, or simply as a finish to the evening meal. They are
simple to prepare, pack easily in containers, and taste even better on the
second day as all the spices blend.
Why I
love it
I enjoy gingerbread muffins because they are able to
encapsulate the spirit of the season in one convenient eating experience. This
contrast of sweet molasses and spices makes me warm up in more ways than one.
The texture of a muffin, soft and easy to bite into, makes this not only easy
to enjoy but also pairs perfectly with a cup of coffee or tea. The best part
about this dessert would be its ability to accommodate mix-ins such as
chocolate chips or nuts, which would not only give me a boost but can also be
whipped up in a matter of minutes.
Quick info
Preparation Time: 15 minutes
Preparing time: 20
Total time: 35
| Servings: 4 muffins
(generous size)
Difficulty level: easy
Ingredients
(makes 4 muffins)
· 1 cup (120g) all-purpose flour
· ½ cup or 100 grams whole wheat flour
(optional)
· ½ cup (100g) brown sugar, packed
· ¼ cup granulated sugar (50g
· 1 tsp baking soda
· 1 tsp baking powder
· ½ tsp of salt
· 2 tsp ground ginger
· 1 tsp ground cinnamon
· ½ tsp ground cloves
· ¼ tsp ground nutmeg
· 1/4 tsp of ground allspice
· ½ cup (120 ml) unsulfured molasses
· ¼ cup or 60 ml plain yogurt or
buttermilk
· ¼ cup (60 ml) cooled, melted butter
· 1 large egg, beaten.
· 1 tsp vanilla extract
· Zest of 1 orange (optional)
· ¼ cup (30 g) chopped walnuts or
pecans (optional
· ¼ cup (30g) dark chocolate chips
(optional)
Tools
· Two medium-sized bowls for mixing
· Whisk or electric mixer.
· 12-cup muffin tin
· Paper muffin liners
· Measuring cups and spoons
Instructions
Step 1.
Preheat
& prep - Preheat the oven to 375 °F (190 °C). Line a 12-cup muffin tin with
paper liners or grease it with cooking oil to prevent sticking and make cleanup
easier.
Step 2.
Mix dry
ingredients - In a big bowl, whisk together all-purpose flour, whole-wheat
flour, brown sugar, granulated sugar, baking soda, baking powder, salt, ginger,
cinnamon, cloves, nutmeg, and allspice. Do not forget to mix the spices
properly so that all parts have the same taste.
Step 3.
Mix wet
ingredients – In a separate bowl, whisk together the molasses, yogurt (or
buttermilk), melted butter, egg, vanilla, and orange zest until smooth.
Molasses is very thick, so vigorous whisking is required.
Step 4.
Combine them
– Pour the wet ingredients into the dry ingredients. Using a rubber spatula,
mix everything gently until just combined. There will be no more white streaks
of flour.
Step 5.
Add optional
ingredients - If nuts or chocolate chips are being used, they should be folded
in at this point. They will add texture to the dough as well as bursts of
flavor without sinking to the base of the muffin tin.
Step 6.
Divide the
batter: Use the muffin cups and fill them about three-quarters full. This will allow
the muffins to develop the domes on their surfaces.
Step 7.
Bake – Put
the tin in the middle position and bake for 18 to 20 minutes, until a toothpick
inserted in the middle of a muffin comes clean or shows only some wet crumbs.
The tops should be deep golden brown and have a slight crack.
Step 8.
Cool briefly
− Allow the muffins to cool in the tin for 2 to 3 minutes. This allows them to
firm up so they are not fragile when you move them.
Step 9.
Transfer to a
rack - Take the cooled cupcakes from the baking tin and position them on a
cooling rack. This will allow them to cool completely, especially if they are
to be preserved for future consumption. Alternatively, they can be enjoyed
while warm with butter.
Step 10.
To serve
Serve warm muffins on their own or topped with
caramel sauce, whipped cream, or an extra sprinkle of cinnamon.
Approximate
macros per muffin (based on 4 servings)
v Calories: 260 k
v Protein: 4g
v Fat: 9g
v Carbohydrates:
v Fiber: 2g
v Sugar: 22
v Sodium: 200mg
What to
serve with this
Pair this
with a hot cup of coffee, a mug of chai tea, or a mug of hot milk, and it
combines well with the sweet heat from the muffins.
You could
also indulge it with a scoop of vanilla ice cream or a drizzle of caramel sauce
if you want a more luxurious dessert.
Tips
& variations
o
Pumpkin
variation - Substitute 1/4 cup of yogurt with pumpkin puree for a
seasonal-flavored muffin.
o
Maple
swap - Sub the maple syrup in place of the molasses for a lighter and different
flavor of sweetness.
o
Gluten-free
- Use gluten-free flour in place of all-purpose and whole-wheat flour.
o
Added
Spice: Mix a pinch of ground black pepper in the dry mixture for an added
boost.
o
Mini
muffins - Use a mini muffin tin. Baking time will be only 12-14 minutes. -
Dried Fruits - Add ¼ cup of dried cranberries or dried apricots that have been
chopped.
Frequently
Asked Questions
1. Are
these muffins able to be made ahead of time?
Yes. Store
them in a sealed container at room temperature for a period of 3 days or in the
freezer for a period of 2 months. Reheat in the microwave or oven before
consumption.
2. Why is
My Muffin Dense?
Too much of
the batter mixed or too much flour can cause a dense framework. Mix just until
combined and measure flour carefully.
3. Can I
use another sweetener?
Brown sugar
can be replaced by coconut sugar or maple sugar, although it will not taste the
same.
4. Is
molasses necessary?
This comes
from molasses, that provide the characteristic rich flavor and color, which, if
omitted, results in lighter-textured muffins.
5. Can I
keep this vegan?
Yes. Use
plant-based yogurt, use a flax egg (1 tbsp ground flaxseed + 3 tbsps water),
and use melted coconut oil instead of butter.
6. Tell
me how I can make the tops of the biscuits extra crunchy?
Add a thin
layer of coarse sugar on top of the mixture before baking so as to caramelize
during the baking time and create a crispy topping.
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