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Gingerbread Muffins

Moist Gingerbread Muffins with a Crunchy Sugar Topping

These Moist Gingerbread Muffins are a delightful blend of spices and sweetness, making them the perfect holiday treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 21 muffins
Course: Breakfast
Cuisine: Baked Goods
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Provides moisture and richness; if using salted butter, reduce added salt.
  • 1 cup Granulated Sugar Sweetens the muffins beautifully; no substitution required.
  • 3/4 cup Molasses Essential for flavor; use unsulphured for a rich taste.
  • 2 large Eggs Acts as a binder for lightness; ensure these are at room temperature.
  • 2 cups All-Purpose Flour Forms the muffin structure; no specific substitutions noted.
  • 1 teaspoon Baking Soda Acts as a leavening agent to help muffins rise perfectly.
  • 1 teaspoon Ground Ginger Provides that traditional gingerbread flavor.
  • 1 teaspoon Ground Cinnamon Enhances warmth and aroma.
  • 1/2 teaspoon Kosher Salt Balances sweetness and elevates overall flavor.
  • 1/2 cup Room Temperature Water Adds moisture for a tender crumb.
For the Topping
  • 1/4 cup Turbinado Sugar Sprinkled on top for a crunchy texture; can substitute with granulated sugar.

Equipment

  • stand mixer
  • Muffin Tins
  • Measuring Cups
  • whisk
  • Mixing bowls
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare two muffin tins with paper liners.
  2. In a stand mixer, cream together unsalted butter and granulated sugar until light and fluffy.
  3. Add molasses and large eggs to the mixture, blending until well combined.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, ground ginger, cinnamon, and kosher salt.
  5. Gradually add dry ingredients to the wet mixture, alternating with room temperature water, mixing until just combined.
  6. Fill muffin cups with batter about two-thirds full and sprinkle turbinado sugar on top.
  7. Bake for 28-30 minutes or until a toothpick comes out clean.
  8. Allow muffins to cool for 5-10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store muffins in an airtight container for up to 3 days or refrigerate for a week. Freeze for up to 3 months.

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