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Dark Brown Sugar Gingerbread Muffins Recipe

Dark Brown Sugar Gingerbread Muffins

Welcome to the cozy world of baking with our Dark Brown Sugar Gingerbread Muffins! As the seasons change and the air turns crisp, the aroma of freshly baked gingerbread wafting through your kitchen can bring a delightful warmth to your home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Holiday
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.25 tsp salt
Wet Ingredients
  • 0.5 cups unsalted butter softened
  • 1 cup dark brown sugar packed
  • 2 large eggs
  • 0.5 cups molasses
  • 0.5 cups milk
  • 1 tsp vanilla extract

Equipment

  • Muffin tin (12-cup)
  • Mixing Bowls
  • Whisk or electric mixer
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C). Line your muffin tin with paper liners or grease the cups.
  2. Step 2: In a medium bowl, combine flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Whisk together until well blended.
  3. Step 3: In a large bowl, cream the softened butter with dark brown sugar until light and fluffy, about 3-5 minutes.
  4. Step 4: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Step 5: Add molasses, milk, and vanilla extract to the mixture. Stir gently until well combined.
  6. Step 6: Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  7. Step 7: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  8. Step 8: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  9. Step 9: Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to three days or freeze for up to three months.