Go Back
Buttermilk Gingerbread Muffins Recipe

Buttermilk Gingerbread Muffins

These delectable treats are perfect for breakfast, an afternoon snack, or even dessert. With their rich spices and soft texture, they bring warmth and comfort to any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon vanilla extract

Equipment

  • Muffin tin (12-cup)
  • Paper muffin liners
  • Mixing bowls (medium and large)
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring Cups and Spoons
  • Cooling rack
  • Grater for fresh ginger

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line your muffin tin with paper liners.
  3. Step 3: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, and salt. Set this aside.
  4. Step 4: In a large bowl, cream the softened butter and brown sugar until light and fluffy.
  5. Step 5: Add the eggs one at a time, mixing well after each addition.
  6. Step 6: Stir in the buttermilk, grated fresh ginger, and vanilla extract until everything is combined.
  7. Step 7: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  8. Step 8: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Step 9: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Step 10: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

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