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Brown Sugar Gingerbread Muffins Recipe (Moist and Delicious!)

Brown Sugar Gingerbread Muffins

Brown Sugar Gingerbread Muffins are a perfect blend of rich molasses, aromatic spices, and the deep sweetness of brown sugar. These moist, flavorful muffins are ideal for breakfast, snacks, or festive occasions.
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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
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
Wet Ingredients
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 2 large eggs
  • 0.5 cup molasses
  • 0.5 cup buttermilk
  • 1 tsp vanilla extract

Equipment

  • Muffin Tin
  • Medium Mixing Bowl
  • Large Mixing Bowl
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons
  • Toothpick
  • Wire Rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line a muffin tin with paper liners or grease each muffin cup.
  3. Step 3: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
  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 molasses, buttermilk, and vanilla extract.
  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 muffin cups, filling each about two-thirds full.
  9. Step 9: Bake for 18-20 minutes, checking for doneness with a toothpick.
  10. Step 10: Allow to cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a freezer-safe bag for up to 3 months.