A stack of easy gingerbread muffins | BakeThenEat.com
Print Recipe
4.91 from 11 votes

Easy Peasy Gingerbread Muffins

Easy Peasy Delicious Gingerbread Muffins are a perfect festive breakfast. Fast and easy to put together and perfect for Christmas morning.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 253kcal
Author: Emma

Ingredients

  • 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

Instructions

  • 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.

Notes

  • I sprinkled each muffin with a pinch of demerara (raw) sugar.

Nutrition

Serving: 1muffin (out of 12) | Calories: 253kcal | Carbohydrates: 43.4g | Protein: 3.9g | Fat: 7.3g | Saturated Fat: 0.8g | Cholesterol: 31mg | Sodium: 229mg | Fiber: 0.9g | Sugar: 21.8g