Gingerbread Muffins
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!
Servings 12
Ingredients
- 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
Instructions
- 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.
Notes
Adapted from Tastes of Lizzy T's