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Buttermilk Gingerbread Muffins Recipe (Perfect for Fall!)

Buttermilk Gingerbread Muffins

If you're looking for a delightful treat that perfectly captures the essence of fall and winter, Buttermilk Gingerbread Muffins are the answer. These muffins combine the warm spices of ginger, cinnamon, and cloves with the rich flavor of molasses, making them ideal for cozy mornings or afternoon snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 1 large egg
  • 1 cup buttermilk
  • 0.25 cup molasses
  • 1 tsp vanilla extract

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Prepare your muffin tin by lining it with paper liners or greasing it with cooking spray to prevent sticking.
  2. Step 2: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  3. Step 3: In a large bowl, cream the softened butter and brown sugar until light and fluffy. Then, add the egg and mix until well combined.
  4. Step 4: Stir in the buttermilk, molasses, and vanilla extract until smooth.
  5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Step 6: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Step 8: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store leftover Buttermilk Gingerbread Muffins in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them.