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Bakery-Style Gingerbread Muffins Recipe (Cozy and Delicious!)

Bakery-Style Gingerbread Muffins

As the seasons change and the air turns crisp, nothing warms the heart quite like the aroma of freshly baked goods wafting through the kitchen. If you're looking for a delightful treat to share with family and friends, look no further than these Bakery-Style Gingerbread Muffins. Bursting with the cozy spices of ginger, cinnamon, and cloves, these muffins are perfect for breakfast, a snack, or a festive gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
Sugars and Wet Ingredients
  • 3/4 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup unsulfured molasses
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Muffin Tin
  • Paper Liners
  • Toothpick
  • Cooling rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and prepare the muffin tin by lining it with paper liners.
  2. Step 2: In a medium bowl, whisk together the dry ingredients: flour, baking soda, ginger, cinnamon, cloves, and salt.
  3. Step 3: In a large mixing bowl, combine the brown sugar and granulated sugar, then add the eggs and mix until light and fluffy.
  4. Step 4: Stir in the molasses, vegetable oil, buttermilk, and vanilla extract until well combined.
  5. Step 5: Gradually fold the dry mixture into the wet mixture until just combined.
  6. Step 6: Divide the batter among the muffin cups, filling each about two-thirds full.
  7. Step 7: Bake for 18-20 minutes, checking for doneness with a toothpick.
  8. Step 8: Allow muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container at room temperature for 2-3 days, or frozen for up to 3 months.