Description
These Gingerbread Muffins are the perfect way to bring a little spiced comfort into your everyday routine. They are incredibly moist, deeply flavorful thanks to rich molasses and dark brown sugar, and topped with a delightful crunch of demerara sugar. Best of all, they come together in minutes without a mixer!
Ingredients
- 350g (2 1/2 cups) Plain Flour (All-Purpose), spooned & leveled
- 2 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 60ml (1/4 cup) Vegetable Oil
- 135g (2/3 cup packed) Soft Light Brown Sugar
- 120ml (1/2 cup) Molasses
- 1 Large Free Range Egg
- 320ml (1 1/3 cups) Buttermilk
- 2 TBS Demerara Sugar, for topping
Instructions
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Preheat and Prep: Preheat your oven to 180°C / 350°F / Gas Mark 4. Line a standard 12-cup muffin tin with paper liners or grease generously.
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Whisk Dry Ingredients: In a medium mixing bowl, whisk together the flour, ground ginger, ground cinnamon, baking powder, baking soda, and salt. Set aside.
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Mix Wet Ingredients: In a separate, larger bowl, whisk together the vegetable oil and brown sugar. Add the molasses and egg, whisking until smooth. Finally, pour in the buttermilk and whisk until well combined.
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Combine: Pour the dry flour mixture into the wet ingredients. Stir with a spatula just until combined. Do not overmix; a few lumps are fine.
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Fill and Top: Divide the batter equally among the 12 muffin cups (they will be quite full). Generously sprinkle the tops with demerara sugar.
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Bake: Bake for 20 to 25 minutes. They are done when risen, golden brown, and a toothpick inserted into the center comes out clean.
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Cool: Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Molasses Tip: Use a liquid measuring cup sprayed with a little oil to measure the molasses—it will slide right out without sticking!
- Texture: Stop stirring as soon as you no longer see streaks of flour. Overmixing will lead to tough, dense muffins.
- Crunchy Top: Don’t skip the demerara sugar on top; it adds a bakery-style crunch that contrasts perfectly with the soft muffin.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Bakery
- Method: Baking
- Cuisine: American / British
Nutrition
- Serving Size: 1 muffin
- Calories: 265 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 15 mg
