Spicy gingerbread meets breakfast fare; a moist, flavorful muffin that warms the cockles of your tummy.

 

 

 

Print

Gingerbread muffins

  • Author: Helen Kain
  • Yield: 12 1x

Description

A moist and spicy muffin to warm your tummy on cold mornings.


Scale

Ingredients

  • 280 g or 2 1/4 c all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp freshly ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 66 g or 1/3 cup granulated sugar
  • 66 g or 1/3 cup brown sugar
  • 51 g or 1/2 c canola or vegetable oil
  • 115 g or 1/3 c molasses
  • 125 g or 1/2 c applesauce
  • 80 g or 1/3 cup buttermilk
  • 1 large egg, lightly beaten
  • 15 ml or 1 tsp pure vanilla extract

Instructions

  1. Preheat the oven to 375° Convection Bake or 400°F.
  2. Lightly butter and flour a 12-cup muffin pan, or line with paper liners. Set aside.
  3. In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt. Set aside.
  4. In a separate large mixing bowl, combine the sugars, vegetable oil, molasses, apple sauce, buttermilk, egg and vanilla. Fold in the dry ingredients until just mixed. Do not overbeat.
  5. Divide the batter evenly between the muffin cups, about 3/4 full. A 3 tbsp ice-cream really helps with this!
  6. Bake for 10 minutes, then reduce the temperature to 350° F Convection Bake or 375° F for an additional 7-9 minutes, or until the muffin tops are set and a cake tester inserted into the center of the muffins comes out clean.
  7. Let cool in the muffin tins for 5 minutes, then transfer to a baking rack to cool completely. Serve warm or at room-temperature.


 

 

If you’ve got the room in your gadget drawer or utensil holder, a set of ice cream scoops such as these is an excellent addition to your kitchenware. The sizes are 3 tbsp, 1 1/2 tbsp and 2 tsps. The 3 tbsp size is perfect for large muffins or cupcake tins.

I’m sharing this post with Between Naps on the Porch.

Next
Previous