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Big & Soft Gingerbread Muffins Recipe

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  • Author: Angela
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Big & Soft Gingerbread Muffins are a delightful treat perfect for the holiday season or any time you crave a cozy, spiced baked good. Packed with warming gingerbread spices and chunks of crystallized ginger, these muffins are moist, tender, and topped with a crunchy coarse sugar finish for extra texture. They make a wonderful breakfast or snack paired with a cup of tea or coffee.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups flour
  • 1 tablespoon Gingerbread spice mix (see notes for individual spices)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup milk
  • 1/2 cup light brown sugar (packed)
  • 1/2 cup molasses
  • 1/3 cup oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Extras

  • 1/3 cup crystallized ginger (roughly chopped)
  • 1 tablespoon coarse sugar

Instructions

  1. Prepare Oven and Muffin Pan: Preheat your oven to 425°F. Line a 12-cup muffin pan with muffin liners. If your liners are not non-stick, spray them lightly with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, gingerbread spice mix, baking powder, baking soda, and salt until fully combined. This ensures even distribution of leavening agents and spices.
  3. Mix Wet Ingredients: In a separate bowl or measuring jug, whisk the milk, light brown sugar, molasses, oil, eggs, and vanilla extract until smooth and homogeneous. This blend will add moisture and sweetness to your muffins.
  4. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Gently fold together with a spatula just until combined; some lumps are okay. Avoid overmixing to keep muffins tender. Fold in the roughly chopped crystallized ginger carefully to distribute.
  5. Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each almost to the top but not completely full to avoid spillage during baking. Sprinkle the surface of each muffin with the coarse brown sugar for a crunchy topping.
  6. Bake Muffins: Immediately reduce the oven temperature to 400°F and bake the muffins for 6 minutes. Without opening the oven door, lower the temperature further to 360°F and bake for an additional 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool: Remove the muffins from the oven and let them cool in the pan for 5-10 minutes. Then transfer them to a wire rack to cool completely before serving to preserve their softness and texture.

Notes

  • Gingerbread spice mix typically includes cinnamon, ginger, cloves, nutmeg, and allspice. Use a pre-made mix or combine these spices yourself for best flavor.
  • Do not overmix the batter to avoid tough muffins; gentle folding is key.
  • If you cannot find crystallized ginger, you can omit it or substitute with finely chopped candied ginger.
  • Muffins can be stored in an airtight container for up to 3 days at room temperature or frozen for longer storage.
  • For a dairy-free version, substitute milk with almond or soy milk and ensure your ingredients comply.

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Find it online: https://tastydailyeats.com/big-and-soft-gingerbread-muffins-recipe/