Gingerbread is a flavor of the holidays that is in many baked goods like cookies, cakes, pastries and of course, gingerbread houses. I love the amazing combination of molasses, along with a dash of ginger, which gives gingerbread its unique spice. This taste is so reminiscent of the season that you can be anywhere in the world and smell gingerbread, and immediately think Christmas.
Muffins are a nice morning grab-and-go option and baking these Gingerbread Muffins really makes your breakfast extra special during this time of year. This recipe is super fragrant and tasty because it not only includes powdered ginger, but also candied ginger.
Gingerbread Muffins are great for brunch or for Santa instead of cookies, so you may want to bake a batch now and again on Christmas Eve and put them next to the stockings. Happy Holidays!
1 stick butter, room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 tablespoons powdered ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup molasses
2/3 cup milk
1/3 cup crystalized ginger or candied ginger
1/2 cup powdered sugar, for dusting
(Makes 1 Dozen)
1. Preheat the oven to 350 degrees. Line a muffin pan with paper cups and spray with cooking oil.
2. In a stand mixer, cream together the butter and sugar on high speed for 2 minutes. Drizzle in the vanilla extract and mix together for another minute.
3. Add the eggs one at a time on high speed until incorporated, about 2 minutes.
4. Then, add flour, salt, baking powder, powdered ginger, cinnamon and cloves to batter and mix on low speed for 1 minute.
5. Next, add the molasses and mix on low speed until just combined, about 30 seconds.
6. Add the milk and continue to mix the batter on low speed for 1 minute.
7. Chop the candied ginger and add it to the batter. Mix in the ginger to combine, about 30 seconds.
8. Remove bowl from the mixer and stir batter by hand to make sure all the ingredients are combined. You can cover and refrigerate the batter at this point and scoop out in the morning, or go ahead and bake.
9. Using an ice cream scoop, scoop the batter into the paper lined cups.
10. Bake the muffins for 18-22 minutes or until lightly golden brown. Remove the muffins from the oven and let cool on a rack for 15 minutes. Remove muffins from the pan and dust with powdered sugar. Serve with your favorite hot beverage. Enjoy!