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Sweet Cream Gingerbread Muffins Recipe

Sweet Cream Gingerbread Muffins

If you’re looking for a delightful treat that encapsulates the warmth and spices of the holiday season, look no further than these Sweet Cream Gingerbread Muffins. Perfectly moist and rich in flavor, these muffins are a wonderful addition to your breakfast table or a cozy afternoon snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American, Holiday
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.5 tsp salt
Wet Ingredients
  • 0.5 cup unsalted butter softened
  • 0.5 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 cup molasses
  • 1 cup buttermilk
  • 1 tsp vanilla extract

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Paper Muffin Liners
  • Cooling rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line your muffin tin with paper liners.
  3. Step 3: In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
  4. Step 4: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  5. Step 5: Beat in the eggs one at a time, mixing well after each addition.
  6. Step 6: Stir in molasses, buttermilk, and vanilla until well combined.
  7. Step 7: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  8. Step 8: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  9. Step 9: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Step 10: Allow to cool in the pan for a few minutes before transferring to a wire rack.

Notes

These muffins can be made ahead of time and stored in an airtight container. They also freeze well for up to 3 months.