Description
Cozy Gingerbread Muffins are your perfect holiday baking treat! Sweet and spiced with cinnamon, ginger, and molasses, these mini muffins are easy to make, freeze well, and bring a warm, festive touch to any occasion.
Ingredients
Units
Scale
For the Muffins:
- 1/2 cup whole milk
- 1 1/2 tsp white vinegar
- 1/2 cup brown sugar
- 1 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/8 tsp nutmeg
- 1 large egg
- 1/4 cup molasses
- 1/4 cup melted butter
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a mini muffin pan with muffin liners to prevent sticking and for easy cleanup.
2. Make the Buttermilk
- In a small bowl, mix the milk and white vinegar. Let it sit for 5 minutes to create buttermilk.
3. Mix Dry Ingredients
- In a medium bowl, whisk together brown sugar, all-purpose flour, baking soda, cinnamon, ginger, salt, and nutmeg until well combined.
4. Combine Wet Ingredients
- In another bowl, whisk the egg, molasses, melted butter, and prepared buttermilk until smooth.
5. Bring It All Together
- Gradually add the dry ingredients to the wet ingredients, stirring gently. Avoid overmixing; a slightly lumpy batter ensures tender muffins.
6. Fill the Muffin Liners
- Use a piping bag or a zip-top bag with a corner snipped off to neatly fill the muffin liners about ¾ full.
7. Bake
- Bake for 8-10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Avoid overbaking to keep them moist.
Notes
- Storage: Keep muffins in an airtight container at room temperature for 2-3 days.
- Freezing: Freeze muffins in a zip-top bag for up to 3 months. Thaw at room temperature before serving.
- Add-Ins: Stir in chocolate chips, chopped nuts, or candied ginger for a fun twist.
