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Bakery-Style Gingerbread Muffins Recipe (Perfect for the Holidays!)

Bakery-Style Gingerbread Muffins

Welcome to the warm and fragrant world of Bakery-Style Gingerbread Muffins! With the holiday season just around the corner, there’s no better way to embrace the spirit of the season than with the comforting aroma of gingerbread wafting through your kitchen.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Ground ginger
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground cloves
  • 1/2 teaspoon Salt
Wet Ingredients
  • 1/2 cup Unsalted butter softened
  • 3/4 cup Brown sugar packed
  • 1/2 cup Granulated sugar
  • 2 large Eggs
  • 1/2 cup Molasses
  • 1/2 cup Buttermilk
  • 1 teaspoon Vanilla extract

Equipment

  • Muffin tin
  • Paper liners
  • Mixing Bowls
  • Whisk
  • Electric mixer
  • Rubber spatula
  • Cooling rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line a muffin tin with paper liners.
  3. Step 3: In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt. Set aside.
  4. Step 4: In a large bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy (3-5 minutes).
  5. Step 5: Add the eggs one at a time, mixing well after each addition.
  6. Step 6: Stir in the molasses, buttermilk, and vanilla extract until well combined.
  7. Step 7: Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated.
  8. Step 8: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Step 9: Bake for 18-22 minutes or until a toothpick inserted comes out clean.
  10. Step 10: Allow to cool in the pan for about 5 minutes, then transfer to a cooling rack.

Notes

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