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Sweet Cream Gingerbread Muffins Recipe

Sweet Cream Gingerbread Muffins

Welcome to the delightful world of baking with our Sweet Cream Gingerbread Muffins. Combining the rich flavors of molasses and an array of warm spices, these muffins are not only a feast for the taste buds but also a visual delight.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
Wet Ingredients
  • 3/4 cup brown sugar packed
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 cup molasses
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1/2 cup sweet cream or heavy cream

Equipment

  • Muffin Tin
  • Mixing bowls
  • Electric Mixer
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Toothpick or cake tester

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line a muffin tin with paper liners or grease with non-stick spray.
  3. Step 3: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
  4. Step 4: In a separate bowl, cream together the packed brown sugar and softened butter using an electric mixer until light and fluffy.
  5. Step 5: Beat in 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 ingredient mixture to the wet mixture, mixing until just combined.
  8. Step 8: Gently fold in the sweet cream until evenly distributed.
  9. Step 9: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  10. Step 10: Place the muffin tin in the preheated oven and bake for 18-20 minutes.
  11. Step 11: 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. For longer storage, freeze them for up to 3 months.