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Fill your home with the heavenly aroma of holiday spices and molasses with these easy to make and ultra-flavourful Gingerbread Muffins.
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These light, moist and tender Gingerbread Muffins are flavoured with molasses and spiced with my favourite trio of warming spices: ginger, cinnamon and cloves. These muffins make a delicious treat
How to Make Gingerbread Muffins
These muffins come together quickly and can easily be mixed by hand. I like to use a combination of whole wheat pastry and all-purpose flour for this recipe. But you can just use all-purpose flour. This recipe also calls for some brewed coffee, so it’s best to start these muffins by brewing the coffee and letting it cool to room temperature while you prepare the remainder of the ingredients. Next, combine the dry ingredients in a bowl and the wet in another. Then add the wet to the dry, whisk together and spoon the batter into the muffin cups. Bake in the oven, until a toothpick inserted in the middle of a muffin, comes out dry. For a bit of sparkle you can sprinkle some turbinado sugar on the muffins while they’re still warm.
These muffins are a favourite at home, so if you’re a lover of anything gingerbread and want to bake a quick and easy treat then this recipe is for you. Go ahead and treat yourself and your loved ones to a batch of these homemade Gingerbread Muffins!
Gingerbread Muffins
Ingredients
- 1 cup whole wheat pastry flour (or all-purpose flour)
- 1 cup all-purpose flour
- 1-1/2 tsp. baking soda
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. salt
- 1/3 cup light tasting oil
- 1 large egg
- 1/2 cup brown sugar
- 1/2 cup molasses not blackstrap
- 3/4 cup brewed coffee room temperature
- 1 tbsp. turbinado sugar for topping (optional)
Instructions
- Place a rack in the centre of your oven and preheat oven to 375ºF.
- Line muffin pan with liners.
- Brew coffee and let cool to room temperature.
- In a medium bowl, combine the flours, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a second bowl, add the oil, egg, brown sugar, molasses and coffee. Whisk until everything is well blended.
- Add the wet ingredients to the dry and whisk until incorporated.
- Spoon the batter into the paper-lined muffin cups.
- Bake until a toothpick inserted in the centre of the muffin comes out clean, about 16 to 18 minutes.
- If desired, immediately sprinkle turbinado sugar on top of each muffin. Let cool on a wire rack.
Notes
- Whole wheat pastry flour can be substituted with all-purpose flour.
Selena says
Saw these on Pinterest, I would like to try them but I don’t drink coffee. What else can I use?
Sweet and Savoury Pursuits says
Hi, chai tea would be really nice here or you can use water, it just won’t be as flavourful.
C.M. says
I love the taste of gingerbread, will make these on the weekend.
Sweet and Savoury Pursuits says
Enjoy!