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Gingerbread Muffins

by Laura

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.

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Gingerbread Muffins | realmomkitchen.com

Gingerbread Muffin


  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings 1x
Scale

Ingredients

  •  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

Instructions

  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
  2. In a medium mixing bowl, whisk flour, ginger, cinnamon, baking powder, baking soda, and salt together. Set aside.
  3. In a separate large bowl, whisk together oil and brown sugar. Then whisk in the molasses.
  4. Add the egg, and whisk together. Add buttermilk and whisk to combine.
  5. Add flour mixture to the wet mixture and whisk until just combined.
  6. Scoop into muffin cups. They will be full.
  7. 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
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Recipe is adapted from I Heart Eating.

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