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Buttermilk Gingerbread Muffins Recipe (Cozy and Delicious!)

Buttermilk Gingerbread Muffins

Welcome to the cozy world of baking, where the aroma of spices and sweetness fills the air! Today, we’re diving into a delightful recipe for Buttermilk Gingerbread Muffins. These muffins are not just any ordinary treats; they embody the warmth of ginger and cinnamon, creating a perfect harmony of flavors that will make your taste buds dance. Ideal for breakfast, brunch, or a sweet snack, these muffins are incredibly easy to whip up and will leave your kitchen smelling heavenly.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup brown sugar packed
  • 1/2 cup unsalted butter melted
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract

Equipment

  • Muffin Tin
  • Paper Liners
  • Mixing bowls
  • Whisk
  • Spoon or spatula
  • Cooling rack
  • Measuring Cups and Spoons

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). This ensures that your muffins will bake evenly.
  2. Step 2: Line your muffin tin with paper liners to prevent sticking and make for easy removal.
  3. Step 3: In a large bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt.
  4. Step 4: In another bowl, mix the packed brown sugar and melted butter until well combined. Then, add the buttermilk, eggs, molasses, and vanilla extract. Mix until the mixture is smooth.
  5. Step 5: Gradually add the wet ingredients to the dry ingredients. Use a spatula or spoon to gently fold them together. Be careful not to overmix; it’s okay if there are a few lumps.
  6. Step 6: Divide the batter evenly among the prepared muffin cups. Fill each cup about two-thirds full to allow room for the muffins to rise.
  7. Step 7: Place the muffin tin in the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean.
  8. Step 8: Allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Notes

Keep leftover muffins in an airtight container at room temperature for up to three days, or freeze them for longer storage. To reheat, simply pop them in the microwave for 10-15 seconds.