If you’re in the mood for a treat that’s both convenient and packed with those classic holiday spices, these one-bowl gingerbread muffins are the answer. Not only are they incredibly easy to make, but they’re also the perfect thing to bake during the holiday season!
Gingerbread Muffins Ingredients
- All-Purpose Flour: The base of the muffins, providing structure and texture.
- Ground Spices (Cinnamon, Nutmeg, Cloves): These are the stars of the show, giving the muffins their delightful gingerbread flavor.
- Baking Soda and Baking Powder: These leavening agents ensure your muffins rise perfectly.
- Unsalted Butter: Adding richness and moisture to the muffins.
- Molasses: The key ingredient for the deep, robust gingerbread flavor.
- Granulated Sugar: For sweetness and that classic gingerbread taste.
- Milk: Adding moisture and a soft crumb to the muffins.
- Large Egg: Binding everything together.
The Super Simple Instructions:
- Mixing the Dry Ingredients: In one bowl, you’ll sift together the dry ingredients, including the flour, ground spices, baking soda, baking powder, and salt. Sifting ensures that the spices and leavening agents are evenly distributed for a balanced flavor and a fluffy texture.
- Incorporating the Wet Ingredients: This is where the magic happens. The melted butter, molasses, granulated sugar, milk, and egg all come together in the same bowl. Stirring until just combined is the way to go here; you don’t want to overmix, as a few lumps are perfectly fine.
- Baking: Scoop your gingerbread muffin batter into a muffin tin, pop it in the oven, and allow the festive aroma of gingerbread to fill your kitchen.
- The Finishing Touch: Once the muffins are out of the oven and slightly cooled, transfer them to a wire rack to cool completely. Then, savor the wonderful, spicy flavors of gingerbread in muffin form.
Getting Creative: Personalizing Your Gingerbread Muffins
These gingerbread muffins are a great starting point for adding your own twists. If you love raisins, nuts, or even a cream cheese frosting, feel free to incorporate them for added texture and flavor.
FAQs:
Can I make these muffins ahead of time?
Absolutely! You can store these muffins in an airtight container at room temperature for a few days. For longer storage, keep them in the freezer for up to three months.
Can I use whole wheat flour instead of all-purpose flour?
You can, but keep in mind that using whole wheat flour will alter the texture and taste slightly.
Can I make a larger batch of this gingerbread muffin batter and store it for later?
Sure! This batter can be refrigerated for a day or two. Just be sure to stir it gently before using, as it may separate a bit.
Expert Tips for Perfect Gingerbread Muffins
- Don’t Overmix: One of the key secrets to tender, fluffy muffins is not overmixing the batter. Once you’ve combined the wet and dry ingredients, mix just until everything is moistened. A few lumps in the batter are completely fine. Overmixing can lead to tough muffins.
- Use Fresh Spices: To get the fullest and most vibrant flavors, ensure your ground spices are fresh. Spices can lose their potency over time, so if your ginger, cinnamon, nutmeg, cloves, or allspice have been sitting in your pantry for a while, consider investing in fresh ones.
- Muffin Liners: Using muffin liners is a convenient way to prevent your gingerbread muffins from sticking to the pan. If you prefer not to use liners, make sure to grease your muffin tin well to avoid any sticking.
- Add Mix-Ins: While these gingerbread muffins are delicious on their own, you can get creative by adding mix-ins like raisins, chopped nuts, or even chocolate chips. These extras will provide texture and additional flavor.
- Fresh is Best: For a truly authentic gingerbread flavor, use unsulphured molasses. It has a milder flavor compared to blackstrap molasses and will give you that classic gingerbread taste.
- Freezing: These muffins freeze beautifully. If you don’t plan to eat them all right away, individually wrap them and store them in an airtight container in the freezer. They’ll make a delightful treat for breakfast or an afternoon snack.
- Warm and Enjoy: For the best experience, warm your gingerbread muffin for a few seconds in the microwave before serving. This brings out the spices’ full flavor and gives you a cozy, just-baked taste.
In Conclusion: A Dash of Holiday Flavor
These one-bowl gingerbread muffins are like a cozy holiday hug for your taste buds. Perfect for sharing with loved ones or enjoying on your own, they capture the essence of the season. So put on your favorite holiday playlist, gather your ingredients, and let the scent of gingerbread fill your home this holiday season. Enjoy!
More Holiday Recipes on the Blog
- Gluten-Free Dairy Free Crinkle Cookies
- White Chocolate Dipped Peppermint Chocolate Cookies
- White Chocolate Red Velvet Cookies(GF)
- Eggnog Cookies
If you make these Gingerbread Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Holiday Recipes page.
Gingerbread Muffins
Ingredients
- 1 1/2 cups all purpose flour
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup unsalted butter, melted
- 1/2 cup molasses
- 1/2 cup granulated sugar
- 1 large egg
Instructions
- Preheat your oven to 350°F . Line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, sift together the flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, baking powder, and salt. Sifting helps ensure an even distribution of the spices and leavening agents.
- In the same bowl, add the melted unsalted butter, molasses, granulated sugar, milk, and the large egg.
- Stir everything together until just combined. Be careful not to overmix; a few lumps are fine.
- Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 full
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Once done, remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
