This will probably be my last post before Christmas, so let me take this chance to wish you all Merry Christmas. I think its always gingerbread season, but there is something extra special about gingerbread during the festive season. And these Easy Peasy Delicious Gingerbread Muffins are just perfect for breakfast during this wonderful time of year. They are especially perfect for Christmas morning.
Easy Gingerbread Muffins.
Muffins for breakfast may be a bit of a treat, but I think we can give ourselves a pass at this time of the year. And these muffins are packed full of flavour. Each bite is reminiscent of traditional gingerbread, sweet, tender and a little bit sticky. All wrapped up in the shape of a muffin.
Seriously, these easy gingerbread muffins make a wonderful breakfast or even a dessert. Go on, place a scoop of lovely rich vanilla ice cream on top of one of these babies! You won’t be sorry.
There is nothing hinky or weird in these muffins, just the regular ingredients that you no doubt already have in the pantry. One type of flour, plain/all-purpose flour and a bunch of lovely sweet spices. Ginger… obviously 😉 a healthy dose of cinnamon, nutmeg, cloves and allspice. I use light brown sugar in these muffins, the brown sugar adds flavour and helps to keep them moist. You can swap it out for dark brown sugar but I would stay away from white granulated sugar for these muffins.
I used oil and eggs for the fat, molasses for flavour. And let’s be honest molasses does make a great gingerbread. Should you be one of the people that don’t care for molasses I have a great gingerbread recipe that doesn’t use molasses. Finally, I use buttermilk, which is great for keeping muffins and quickbreads tender. These lovely easy gingerbread muffins are all made in one bowl, so less washing-up!
So let me take this final opportunity to wish you all a Merry Christmas and just in case we don’t speak, though I may pop in with a quick post after Christmas, have a very Happy New Year. I can’t wait to all touch base in 2019!
Easy Peasy Gingerbread Muffins
- 300 grams plain/all-purpose flour (2 and 1/2 cups)
- 1 teaspoon baking powder and baking soda
- 1 and 1/2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves and allspice
- 1/2 teaspoon nutmeg and salt
- 80 millilitres buttermilk (1/3 cup)
- 200 grams light brown sugar (1 cup - lightly packed)
- 80 millilitres vegetable oil (1/3 cup)
- 2 large eggs
- 80 millilitres molasses/black treacle (1/3 cup)
- 1 teaspoon vanilla extract
- Preheat your oven to 220C / 425F / Gas mark 7 and lightly grease a 12 hole muffin pan or use liners.
- In a medium sized bowl add in the flour, baking powder, baking soda, all the spices and salt and give them a little whisk together.
- Pour in the buttermilk, sugar, oil, eggs, molasses and vanilla extract. Give everything a gentle mix together.
- Please be gentle so your muffins remain light and fluffy. Over mixing the batter at this point will give you tough hard muffins.
- Scoop the batter into your muffin pan filling each hole about 2/3rds full. You should have enough batter to fill the 12 holes.
- If using sprinkle the tops of your muffins with a little coarse sugar.
- Pop the pan into your hot oven. After 5 minutes reduce the heat in your oven to 190C / 375F / Gas mark 5 and bake for a further 15 minutes. The initial burst of heat will give them the high domes and the lower heat will bake them through without burning.
- Check your muffins after the remaining 13 minutes to see if they are baked through, insert a skewer and if it comes out clean then they are baked through. If not give them another minute and check again.
- Carefully remove the hot muffins from the pan to a wire rack to fully cool down then enjoy.
- Kept in an airtight tin these muffins will last for 5 days but like a lot of baked goods they are best consumed on the day of baking.
- These muffins will also freeze for 2 months.
- I sprinkled each muffin with a pinch of demerara (raw) sugar.