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Dark Brown Sugar Gingerbread Muffins Recipe

Dark Brown Sugar Gingerbread Muffins

If you’re looking for a delightful treat that embodies the warmth and spices of the holiday season, look no further than these Dark Brown Sugar Gingerbread Muffins. Bursting with rich flavors and a moist texture, these muffins are perfect for breakfast, an afternoon snack, or even as a dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry 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
Wet Ingredients
  • 0.5 cup dark brown sugar packed
  • 0.5 cup molasses
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup buttermilk

Equipment

  • Muffin tin
  • Mixing bowls (medium and large)
  • Whisk
  • Rubber spatula
  • Measuring Cups and Spoons
  • Toothpick
  • Wire rack

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C).
  2. Step 2: Line a muffin tin with paper liners or grease the cups.
  3. Step 3: In a medium bowl, whisk together the dry ingredients: flour, baking soda, ginger, cinnamon, cloves, and salt.
  4. Step 4: In a large bowl, combine dark brown sugar, molasses, vegetable oil, eggs, and vanilla extract. Mix until well blended.
  5. Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk.
  6. Step 6: Fill each muffin cup about two-thirds full with the batter.
  7. Step 7: Bake for 18-20 minutes. Check for doneness with a toothpick.
  8. Step 8: Allow muffins to cool in the pan for 5 minutes, then transfer 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.