Gingerbread Muffins
Simple, warm, spicy gingerbread muffins that take a traditional winter flavor and make it bite-size and portable.
Equipment
- Muffins Tins
- Muffin Cups
- Mixing Bowl
- Cookie Scoop
- Rubber Spatula
- Whisk
- Measuring Cups
Ingredients
- 1½ Cups Flour
- 1⅓ Cup Buttermilk
- ⅔ Cup Brown Sugar
- ⅓ Cup Molasses
- ¼ Cup Vegetable Oil
- 2 Tsp Ground Ginger
- 2 Tsp Pumpkin Pie Spice Or cinnamon
- 1 Tsp Baking Powder
- ½ Tsp Salt
- ¼ Tsp Baking Soda
- 1 Egg
Instructions
- Preheat your oven to 350℉. Line your muffin tins with cups of your choice.
- In a bowl, combine the flour, ginger, pie spice, baking powder, baking soda, and salt.
- In another bowl, cream together the oil and brown sugar. Add in the molasses and mix until it's smooth, then add the egg and further mix well.
- Add the buttermilk and mix until well combined. Then, add the flour mixture to the liquid and mix until it comes together. Try not to over-mix or you'll work the gluten too much.
- Fill each muffin cup until they're a bit more than halfway full.
- Bake for 15-20 minutes. Check doneness with the toothpick method. Once a toothpick comes out clean, you're ready to let them cool and enjoy.