Gingerbread Muffins

Perfect for a cozy morning or a holiday treat.

Prep time: 15 mins | Bake time: 20-25 mins | Yield: 12 muffins

What You’ll Need

• 2 cups All-purpose flour
• 1 tsp Baking soda
• 1 tsp Baking powder
• 1 ½ tsp Ground ginger (the star of the show!)
• 1 tsp Ground cinnamon
• ½ tsp Ground cloves
• ¼ tsp Salt
• ½ cup Unsalted butter, melted and cooled slightly
• ½ cup Unsulphured molasses
• ½ cup Brown sugar, packed
• 1 Large egg, at room temperature
• ¾ cup Whole milk

From Our Kitchen to Yours

1. Get Ready: Start by preheating your oven to 375°F (190°C). Go ahead and line your muffin tin with paper liners or give it a light coating of butter so nothing sticks.
2. Whisk the Spices: In a large mixing bowl, whisk together your flour, baking soda, baking powder, and all those fragrant spices. Make sure the ginger and cinnamon are well-distributed so every bite is flavourful.
3. Mix the Wet Ingredients: In another bowl, stir together the melted butter, molasses, and brown sugar until the mixture looks smooth and glossy. Whisk in the egg and milk until everything is nicely combined.
4. The Golden Rule: Pour your wet mixture into the dry ingredients. Use a spatula to fold them together gently. Stop the moment you don’t see any more streaks of dry flour. A few lumps are perfectly fine over-mixing is the only way to ruin these!
5. Bake to Perfection: Spoon the batter into your tin, filling each cup about three-quarters full. Pop them in the oven for 20 to 25 minutes. You’ll know they’re done when your kitchen smells amazing and a toothpick test comes out clean.
6. The Hard Part: Let them sit in the pan for about 5 minutes to firm up, then move them to a wire rack. They are best served warm with a little smear of salted butter. Enjoy!

License: CC BY 4.0 Attribution: NP100 – North Pole