Gingerbread Muffins

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  1. 2 c flour (10 oz)
  2. 1/2 t baking soda
  3. 1/2 t salt
  4. 1 T ground ginger
  5. 2 t ground cinnamon
  6. 1/2 t ground allspice
  7. 2 eggs
  8. 10.5 oz dark brown sugar (1 1/2 c)
  9. 1 c buttermilk
  10. 4 oz unsalted butter, melted and cooled slightly (1 stick)


  1. Adjust oven rack to middle position and heat oven to 375°F.
  2. Spray standard muffin tin with nonstick cooking spray.
  3. Whisk together flour, baking soda, salt, ginger, cinnamon, and allspice in medium bowl until combined. Set aside.
  4. Whisk together eggs, brown sugar, and buttermilk in large bowl until combined.
  5. Add melted butter and whisk vigorously until thick and homogeneous.
  6. Whisk half of dry ingredients into wet ingredients until two begin to come together and then add remaining dry ingredients and stir with rubber spatula or wooden spoon until just combined (do not overmix).
  7. Use ice cream scoop or large spoon to drop batter into greased muffin tin.
  8. Bake until golden and toothpick inserted into center of muffin comes out clean, 18 to 22 minutes, rotating pan from front to back halfway through baking time.
  9. Cool muffins in tin for 5 minutes and then transfer to wire rack and cool for 10 more minutes.
  10. Serve warm.

Picture of Recipe

Gingerbread Muffins - Picture of Recipe
Gingerbread Muffins - Picture of Recipe
Serves: 12 muffins
Prep Time: 20 minutes
Cook Time: 22 minutes
Course: Breakfast/Brunch,
Type of Food: Muffin,Vegetarian
Key Ingredient: Ginger,Cinnamon,Eggs
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Oven Bake,Microwave
Themes/Holidays: Christmas Morning

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