Gingerbread Muffins
Servings 12 muffins
Ingredients
- 1/2 cup (113 grams) unsalted butter, softened or 7 1/2 tablespoons oil
- 1/2 cup (100 grams) light brown sugar lightly packed
- 2 large (50 grams each, out of shells) eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup dark molasses (like Grandma's Robust Molasses)
- 2 1/2 cups (313 grams) all-purpose flour or whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3/8 teaspoon ground cloves
- ½ cup milk
Instructions
- Preheat the oven to 350 °F (175 °C) and line a muffin pan with 12 liners.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large mixing bowl using an electric hand mixer (or bowl of a stand mixer fitted with the paddle attachment), beat the butter and brown sugar together at medium until well combined. This will take about 2 minutes.
- Add the eggs and the vanilla and mix, scraping down the sides as needed, until just combined.
- Beat in the molasses until combined.
- With the mixer now on low, alternate between adding the dry mix and the milk. Do about ⅓ flour, ½ milk, ⅓ flour, remaining ½ milk, and then the remaining ⅓ flour.
- Mix just until combined. Do not overmix!
- Divide the batter between the muffin liners, filling each one about ¾ full. Sprinkle with coarse sugar, if desired.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins to a wire rack to cool completely. Store in an airtight container for up to 3 days.