These Gingerbread Muffins are bursting with the classic holiday blend of spices.
The gingerbread aroma of molasses, ginger, cinnamon and other spices just screams “holiday” season doesn’t it? One of my husband favorite fall cookies are my molasses cookies so I decided to try to bring a similar blend of flavors in a muffin form and they certainly didn’t disappoint! They were soft and moist and actually taste delicious with ice cream or whipped topping as the “icing.”
These muffins will make your home smell divine and give you that warm fuzzy feeling we all get around the holidays. Okay…maybe that’s just how I get. You want to be sure you don’t over bake these muffins or it will result in a dry muffin, but there comes the need for some ice cream to help moisten it 🙂
Top these gingerbread muffins with a sprinkle of confectioners sugar for a touch of sweetness and you will have a hard time not going back for seconds or thirds….
- 2 cups flour
- 1 tsp. baking soda
- 1½ tsp. ginger
- ¾ tsp. nutmeg
- 1/2 tsp. cinnamon
- ½ tsp. salt
- ¼ cup sugar
- ½ cup molasses
- ½ cup butter, softened
- 2 eggs
- 1 tsp. vanilla
- 1 cup buttermilk*
- powdered sugar for dusting the top, if desired
- Preheat the oven to 350 degrees.
- Mix together flour, baking soda, ginger, nutmeg, cinnamon and salt in a mixing bowl and set aside.
- In another mixing bowl beat together the sugar, molasses, butter, eggs and vanilla.
- Add the flour mixture alternately with the buttermilk, stir just until blended.
- Spoon the batter into a greased muffin pan and bake at 350 degrees for 18-20 minutes or until a toothpick comes out clean. ( Keep a close eye on your muffins right around the 18 minute mark)
- Allow to cool for a 3-5 minutes and remove from the pan and let cool completely.
- *If you don't have buttermilk you can add 1 tbsp. fresh lemon juice to once cup of milk and allow mixture to sit for 5 minutes.