These Gingerbread Muffins are bursting with the classic holiday blend of ginger, molasses and cinnamon. Topped with a sweet drizzle, powdered sugar or left alone this is a delicious treat!
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
- 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.