why make this recipe
Bakery Style Gingerbread Muffins are the perfect treat for anyone who loves warm, spiced flavors. These muffins are soft, fluffy, and packed with the rich taste of ginger, cinnamon, and cloves. They are ideal for breakfast, a snack, or even dessert. The addition of coarse sugar on top gives them a delightful crunch that everyone will love. Making these muffins is easy, and the warm smell of spices wafting through your kitchen is an added bonus.
how to make Bakery Style Gingerbread Muffins
Ingredients
- 2 & 1/4 C all-purpose flour (spooned and leveled)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 & 1/2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 C salted butter (melted and cooled to room temperature)
- 3/4 C brown sugar
- 1/2 C sweetened molasses
- 1/2 C milk (at room temperature)
- 2 large eggs (at room temperature)
- 1 tsp vanilla extract
- Coarse sugar (for sprinkling on top)
Directions
- Preheat your oven to 425°F (220°C) and line a muffin pan with liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
- In a medium bowl, whisk together the molasses, milk, eggs, melted butter, brown sugar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula just until combined. Be careful not to overmix; it will make the muffins dense.
- Fill each muffin liner just over 3/4 full with the batter.
- Sprinkle coarse sugar on top of each muffin for a crunchy topping. This is optional but recommended!
- Bake for 5 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C). Bake for an additional 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
how to serve Bakery Style Gingerbread Muffins
These muffins are best served warm. You can enjoy them plain, or with a little butter on top. They also pair well with a hot cup of coffee or tea. For a special touch, serve them with a dollop of whipped cream or a drizzle of icing.
how to store Bakery Style Gingerbread Muffins
Store the muffins in an airtight container at room temperature for up to three days. If you want them to last longer, you can freeze them. Just place them in a freezer bag or container, and they will stay fresh for up to three months. To enjoy, simply thaw them at room temperature or warm them in the microwave.
tips to make Bakery Style Gingerbread Muffins
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t skip the coarse sugar topping; it adds a lovely crunch.
- If you find the batter too thick, you can add a little more milk to loosen it up.
- For a fun twist, try adding chocolate chips or chopped nuts to the batter.
variation
You can easily change up this recipe by adding different spices, such as nutmeg or cardamom, to enhance the flavor. For a festive touch, consider adding chopped dried fruits like cranberries or raisins.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the muffins may be denser. Consider using half whole wheat flour and half all-purpose flour for a better texture.
2. How do I make these muffins gluten-free?
To make gluten-free muffins, use a 1:1 gluten-free baking flour instead of all-purpose flour. Just ensure the other ingredients are also gluten-free.
3. Can I make these muffins ahead of time?
Absolutely! You can make these muffins a day in advance. Just store them in an airtight container and they will stay fresh. You can also freeze them for longer storage.
4. What if I don’t have molasses?
If you don’t have molasses, you can substitute it with honey or maple syrup, but this will change the flavor slightly.
Bakery Style Gingerbread Muffins
Equipment
- Muffin tin
- Paper liners (optional)
- Large bowl
- Whisk
- Medium bowl
- Spatula or spoon
- Wire rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Wet Ingredients
- 1 large egg
- 1/2 cup molasses
- 1/2 cup milk
- 1/4 cup vegetable oil
Optional Topping
- 2 tablespoons turbinado sugar for sprinkling
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it well.
Combine Dry Ingredients
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until thoroughly combined.
Combine Wet Ingredients
- In a separate medium bowl, whisk together the large egg, molasses, milk, and vegetable oil until the mixture is smooth and well incorporated.
Combine Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients. Mix with a spatula or spoon until just combined; be careful not to overmix, as this can result in tough muffins.
Bake the Muffins
- Divide the batter evenly among the 12 muffin cups. If desired, sprinkle the tops with turbinado sugar for a crunchy finish.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
Cooling
- Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.