Gingerbread Muffins
Bake tender gingerbread muffins with molasses, ginger and warm spices. Get tips for gentle mixing, filling the cups and checking the centers.
Servings 12 muffins
Calories 320kcal
Equipment
- Muffin tin
- Oven
- Mixing bowls
- Whisk
Ingredients
Dry ingredients
- 2 1/4 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, brown sugar, granulated sugar, and salt.
- In a large bowl, whisk together the molasses, eggs, and melted butter.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Add the ground ginger, cinnamon, and cloves, and stir until smooth.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Nutritional information:
- Calories: 320
- Protein: 4g
- Carbohydrates: 50g
- Fat: 12g
- Saturated fat: 8g
- Cholesterol: 40mg
- Sodium: 250mg
- Potassium: 100mg
- Fiber: 1g
- Sugar: 25g