Muffins make a frequent appearance on the breakfast table. However, these gingerbread muffins with give your holiday breakfast a festive flair.
This muffin has those 3 major components you find in gingerbread – ginger, cinnamon, and molasses. It’s a combination that says Christmas to the taste buds.
Molasses is always the best to use. However, did you know there is a subsitute you can use for molasses. Right in the middle of making these muffins, I realized I only had 1/4 cup of molasses in my pantry. I didn’t have the full 1/2 cup I needed to make these.
So I went to my phone and my handy dandy Google browser to find a substitute. I discovered you can use egual amounts of brown sugar and honey as a substitute. So if you need 1/2 cup of molasses, you can use 1/4 cup brown sugar and 1/4 cup honey.
Luckily, I had half of the molasses to use. It works. However, it produces a lighter color and doesn’t have that depth of flavor that molasses has.
Another great thing about these gingerbread muffins is the recipe uses buttermilk. This always produces wonderful baked goods. It adds a pleasant tang along with a softer texture and more body to whatever you are making.Print
- 2½ cups flour
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup canola oil
- 2/3 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 1/3 cups buttermilk
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
- In a medium mixing bowl, whisk flour, ginger, cinnamon, baking powder, baking soda, and salt together. Set aside.
- Add flour mixture to the wet mixture and whisk until just combined.
- Scoop into muffin cups. They will be full.
- Bake at 350 degrees for 20-25 minutes, or until when a toothpick inserted in the middle comes out clean. Makes 12 muffins.
- Category: Breakfast
- Method: Baked
- Cuisine: American
Recipe is adapted from I Heart Eating.