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Honey-Sweetened Gingerbread Muffins Recipe

Honey-Sweetened Gingerbread Muffins

If you're seeking a delightful treat that perfectly balances sweetness with spice, look no further than these Honey-Sweetened Gingerbread Muffins. These muffins are a warm embrace of flavor, with the rich notes of ginger, cinnamon, and nutmeg making them a fantastic choice for any time of year, but especially during the fall and winter months.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour can substitute with whole wheat or gluten-free blend
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.5 cups unsalted butter softened
  • 0.5 cups honey
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract

Equipment

  • Muffin tin
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Measuring Cups and Spoons
  • Cooling rack
  • Paper liners or cooking spray

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or spray it with cooking spray.
  2. Step 2: In a medium bowl, whisk together flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt. Set this mixture aside.
  3. Step 3: In a large bowl, cream together softened unsalted butter and honey until smooth and creamy.
  4. Step 4: Beat in the eggs one at a time, mixing well after each addition.
  5. Step 5: Stir in buttermilk and vanilla extract until well combined.
  6. Step 6: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
  7. Step 7: Fill each muffin cup about two-thirds full with the batter.
  8. Step 8: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Notes

For a vegan version, replace eggs with 1/4 cup applesauce or a flax egg. Store leftovers in an airtight container at room temperature for up to 3 days.