Fill your home with the heavenly aroma of holiday spices and molasses with these easy to make and ultra-flavourful Gingerbread Muffins.
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 would make a delicious treat anytime of the year but they are especially wonderful during the holiday season.
If you’re looking to bake up a quick and easy gingerbread treat then this is the recipe for you. These muffins come together quickly and can easily be mixed by hand so there’s no need to get the mixer out. I used a combination of whole wheat pastry and all-purpose flour for this recipe, but you can substitute the whole wheat for all-purpose flour. This recipe calls for some brewed coffee so I suggest you start off by brewing the coffee and letting it cool to room temperature while you prepare the remainder of the 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)
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.