Go Back
Roasted Almond Gingerbread Muffins Recipe

Roasted Almond Gingerbread Muffins

Welcome to the delightful world of baking with our scrumptious recipe for Roasted Almond Gingerbread Muffins. As the holiday season approaches, the craving for warm, spiced treats becomes irresistible. These muffins are not only a perfect breakfast option but also a delightful snack to enjoy with your afternoon tea or coffee.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 cup roasted almonds chopped

Equipment

  • Muffin tin (12-cup)
  • Mixing bowls (large and medium)
  • Whisk
  • 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 by lining it with paper liners.
  2. Step 2: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
  3. Step 3: In another bowl, beat the softened unsalted butter and brown sugar together until light and fluffy, about 2-3 minutes.
  4. Step 4: Add the molasses, eggs, and vanilla extract to the butter mixture and mix until thoroughly blended.
  5. Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined.
  6. Step 6: Gently fold in the chopped roasted almonds.
  7. Step 7: Evenly divide the batter 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 muffins to cool in the tin for about 5 minutes before transferring to a wire rack.

Notes

These muffins are freezer-friendly, making them an excellent make-ahead option. Store leftover muffins in an airtight container at room temperature for up to 3 days.