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Dark Brown Sugar Gingerbread Muffins Recipe

Dark Brown Sugar Gingerbread Muffins

Welcome to the delightful world of Dark Brown Sugar Gingerbread Muffins! These muffins are not just a treat for the taste buds; they are a warm embrace on a chilly day, bursting with the rich flavors of ginger, cinnamon, and cloves.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter softened
  • 1 cup dark brown sugar packed
  • 2 large eggs
  • 1 cup unsulfured molasses
  • 0.5 cup buttermilk
  • 1 teaspoon vanilla extract

Equipment

  • Muffin Tin
  • Paper muffin liners
  • Mixing bowls (medium and large)
  • Whisk
  • Rubber spatula
  • Measuring Cups and Spoons
  • Toothpick
  • Cooling rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and prepare your muffin tin with paper liners.
  2. Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
  3. Step 3: In a large bowl, cream together the softened unsalted butter and packed dark brown sugar until light and fluffy, about 2-3 minutes.
  4. Step 4: Add the eggs one at a time, mixing well after each addition.
  5. Step 5: Stir in the unsulfured molasses, buttermilk, and vanilla extract until well combined.
  6. Step 6: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  7. Step 7: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  8. Step 8: Bake for 18-20 minutes, checking for doneness with a toothpick.
  9. Step 9: Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them.