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To make soft gingerbread muffins, gather these simple ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 tablespoon ground ginger - 1 tablespoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground cloves - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 3/4 cup packed brown sugar - 2 large eggs, at room temperature - 1/2 cup unsulfured molasses - 1/2 cup buttermilk, at room temperature - 1 teaspoon pure vanilla extract - 1/2 cup chopped walnuts (optional) If you have specific allergies, you can make swaps: - For gluten-free muffins, use a gluten-free flour blend. - Replace butter with coconut oil for a dairy-free option. - Use flax eggs instead of regular eggs for a vegan version. - Substitute buttermilk with almond milk mixed with vinegar for a dairy-free alternative. Using fresh ingredients is key to great taste. Fresh spices pack more flavor. Fresh eggs and butter help achieve a light, fluffy texture. Using quality molasses adds depth to the muffins. Always check expiration dates and choose high-quality products for the best results. Fresh ingredients make a noticeable difference in your baking experience. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). Doing this first ensures your muffins bake evenly. Next, you need a muffin tin. Line it with paper liners, or grease each cup lightly. This helps the muffins pop out easily after baking. In a medium bowl, whisk together the dry ingredients. Combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Add 1 tablespoon of ground ginger, 1 tablespoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of ground cloves. Finish with 1/4 teaspoon of salt. Whisk until everything is well mixed. This step is key for even flavor. In a large bowl, cream together 1/2 cup of softened butter and 3/4 cup of packed brown sugar. Use a hand mixer for about 2-3 minutes. The mixture should look light and fluffy. This texture is crucial for soft muffins. Next, add 2 large eggs, mixing one at a time. Beat well after each addition. Now, mix in 1/2 cup of unsulfured molasses and 1 teaspoon of pure vanilla extract. Make sure your eggs and buttermilk are at room temperature. This helps all the ingredients blend smoothly. Then, add 1/2 cup of buttermilk to the wet mixture. Gradually add the dry mixture to the wet mixture. Alternate this with the buttermilk, starting and ending with the dry ingredients. Use a spatula to stir, but be careful not to overmix. Overmixing can lead to tough muffins. Stop mixing when you see no dry flour. Spoon the batter into the muffin cups, filling them about two-thirds full. This allows space for rising. Bake in the oven for 18-20 minutes. You can test for doneness by inserting a toothpick into the center. If it comes out clean, your muffins are ready. Let them cool in the pan for 5 minutes before transferring them to a wire rack. To make soft gingerbread muffins, start with room temperature ingredients. Cold eggs and buttermilk can lead to dense muffins. Use unsulfured molasses for a rich flavor and moisture. When mixing, combine wet and dry ingredients just until you see no flour. Overmixing can make muffins tough. Also, fill muffin cups two-thirds full to allow them to rise evenly. To keep leftover muffins moist, store them in an airtight container. You can line the container with a paper towel to absorb any moisture. Place a layer of parchment paper between layers of muffins to avoid sticking. If you want to keep them longer, freeze muffins after they cool completely. Wrap each muffin in plastic wrap before placing them in a freezer bag. For extra flavor, add a pinch of black pepper or cardamom. These spices pair well with ginger and cinnamon. You can also try adding a splash of orange juice for a bright taste. If you enjoy nuts, fold in walnuts or pecans for a crunchy texture. Experimenting with spices can help you find your perfect blend! Pro Tips Use Room Temperature Ingredients: Ensuring your butter, eggs, and buttermilk are at room temperature helps create a smoother batter, resulting in fluffier muffins. Don’t Overmix the Batter: Gently fold the dry ingredients into the wet until just combined. Overmixing can lead to dense muffins. Cool Properly: Allow muffins to cool in the pan for just five minutes before transferring them to a wire rack, preventing them from becoming soggy. Experiment with Spices: Feel free to adjust the spices according to your taste. Adding a pinch of cardamom or allspice can add an extra layer of warmth and flavor. {{image_4}} You can make your soft gingerbread muffins even more fun by adding mix-ins. Nuts, chocolate chips, or dried fruits can give a twist to the flavor. If you love nuts, chopped walnuts work great. Just add half a cup to the batter before baking. If you prefer chocolate, use semi-sweet chocolate chips. About half a cup is perfect. Dried fruits like cranberries or raisins also add sweetness. You can mix in about a cup of these fruits for a chewy texture. If you need gluten-free muffins, you can swap the all-purpose flour. Use a gluten-free flour blend instead. Make sure it contains xanthan gum for the best texture. This blend keeps the muffins soft and moist. Another option is almond flour. It gives a nutty flavor and a unique texture. If you use almond flour, try mixing it with some coconut flour. This helps balance the moisture. Feel free to change the spices to suit your taste. If you love cinnamon, add an extra teaspoon. If you want a stronger ginger flavor, increase the ground ginger. You can also try adding cardamom or allspice for a warm flavor. Just a pinch of these can change the whole flavor profile. Always taste your batter before baking. This way, you can fine-tune the spices to make your muffins just right. To keep your soft gingerbread muffins fresh at room temperature, place them in an airtight container. This will help keep moisture in and prevent them from drying out. If you don't have a container, you can use plastic wrap. Just cover the muffins well. Keep them in a cool, dry place away from sunlight. They will stay fresh for about 2 to 3 days. For best flavor, enjoy them soon after baking. Freezing your muffins is a great way to save them for later. Here’s how to do it: 1. Cool the Muffins: Let them cool completely on a wire rack. 2. Wrap Each Muffin: Use plastic wrap to wrap each muffin tightly. This helps keep air out. 3. Place in a Bag: Put the wrapped muffins in a freezer-safe bag or container. Label it with the date. 4. Freeze: Store them in the freezer for up to 3 months. When you're ready to eat them, just pull out a muffin and let it thaw at room temperature. To enjoy your muffins warm again, reheating is key. Here’s how to do it: - Using an Oven: Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat for about 5-10 minutes. This brings back their soft texture. - Using a Microwave: For a quick option, place a muffin on a microwave-safe plate. Heat it for 10-15 seconds. Be careful not to overheat, as it can make the muffin tough. With these methods, your soft gingerbread muffins will taste fresh and delicious! To make the softest muffins, you must not overmix the batter. Mix just until the flour disappears. Using room temperature eggs and buttermilk helps create a lighter texture. Also, try using a light hand when folding in the dry ingredients. Yes, you can use whole wheat flour. However, the muffins may be denser and less soft. To keep them fluffy, consider mixing half all-purpose flour with half whole wheat flour. This keeps the flavor balanced and the texture enjoyable. You can make a quick buttermilk substitute by mixing regular milk with vinegar or lemon juice. Use one tablespoon of vinegar or lemon juice in a cup of milk, then let it sit for five minutes. This gives you a similar tangy flavor. Gingerbread muffins stay fresh for about three to four days at room temperature. Store them in an airtight container to prevent them from drying out. You can also keep them in the fridge for up to a week. Absolutely! You can bake the muffins a day or two ahead. Store them in an airtight container to keep them moist. Reheat them gently in the oven before serving for the best taste and texture. Soft gingerbread muffins are simple to make and taste great. We covered important ingredients, substitutions, and the value of fresh items. I shared step-by-step instructions for the perfect bake, plus tips to keep muffins moist and flavorful. You can customize your muffins with mix-ins and spices. Remember to store them properly to maintain freshness. Now you can make delicious gingerbread muffins for any occasion. Enjoy baking and sharing them with friends and family!

Soft Gingerbread Muffins

Deliciously soft and spiced muffins perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 180 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground cloves
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened to room temperature
  • 0.75 cup packed brown sugar
  • 2 large eggs, at room temperature
  • 0.5 cup unsulfured molasses
  • 0.5 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 0.5 cup chopped walnuts (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing the cups for easy removal.
  • In a medium-sized mixing bowl, thoroughly whisk together the flour, baking powder, baking soda, and spices (ginger, cinnamon, nutmeg, cloves) along with the salt. Set this dry mixture aside.
  • In a large mixing bowl, use a hand mixer to cream the softened butter and packed brown sugar together until the mixture is light and fluffy, which should take about 2-3 minutes.
  • Incorporate the eggs into the buttery mixture, adding them one at a time. Make sure to beat well after each addition to ensure a smooth blend. Following this, stir in the molasses and vanilla extract until everything is well mixed.
  • Now, it's time to combine the dry ingredients with the wet mixture. Gradually add the flour mixture alternating with the buttermilk, starting and ending with the flour. Use a spatula to stir until just combined, being cautious not to overmix for the best texture.
  • If you’re adding walnuts, sprinkle them into the batter and gently fold them in with a spatula.
  • With a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about two-thirds full to allow room for rising.
  • Bake in the preheated oven for 18-20 minutes. The muffins are done when a toothpick inserted in the center comes out clean.
  • Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes. After that, carefully transfer them to a wire rack to cool completely.

Notes

For a delightful presentation, serve the muffins warm, lightly dusted with powdered sugar and paired with a dollop of whipped cream on the side for that festive flair! Enjoy!
Keyword gingerbread, holiday, muffins