Simple but flavorful Gingerbread Muffins are perfect for Christmas breakfast or dessert. Decorative sugar or glaze make the perfect dessert.
Ingredient
– 2 ½ cups all-purpose flour– 1 ½ teaspoons baking soda– 1 ½ teaspoons ground ginger– 1 teaspoon ground cinnamon– ½ teaspoon baking powder– ½ teaspoon fine sea salt– ¼ teaspoon ground clove– ¼ teaspoon ground nutmeg– ⅔ cup dark brown sugar packed– ⅓ cup molasse– ¼ cup unsalted butter melted and cooled– 1 large egg– 2 teaspoons vanilla extract– 1 ⅓ cup buttermilk– Decorators sugar optionalOptional glaze:– 1 cup powdered sugar– 1-2 tablespoons whole milk
Introduction
Warm the oven up to 425°F. Spray or line a 12-count muffin tin with baking paper and set it away. Mix the flour, baking soda, ginger, cinnamon, baking powder, salt,
Step 1
cloves, and nutmeg in a large bowl until everything is well mixed. Set the bowl away. Mix the brown sugar, molasses, butter, egg, and vanilla in a large bowl with a whisk until the mixture is smooth.
Step 2
Pour half of the flour mixture into the wet mixture and mix it well. Add half of the buttermilk and mix it in. Do it again with the rest of the water and flour.
Step 3
Spread the batter out in the muffin pan that holds 12 muffins. Put some decorating sugar on top of each muffin if you're using it. Put it in the oven at 425°F for 5 minutes.
Step 4
Turn down the heat to 350°F and bake for another 10 to 12 minutes, or until a toothpick stuck into the middle comes out clean. The muffins will look dry and puffed up on top.
Step 5
Wait five minutes in the pan to cool down. Bring them out and let them cool all the way on a wire rack. Add the glaze if you want to,
Step 6
and mix the powdered sugar and 1 tablespoon of milk until they are smooth. The glaze should be thick but still easy to pour. If it needs more milk,
Step 7
add up to another tablespoon. If you're using sauce, add it to the muffins after they have cooled down. Wait 10 minutes, then serve right away.