Delight in aromatic gingerbread muffins, enriched with ginger, cinnamon, cloves, and a hint of molasses. Their soft crumb and subtle spice evoke cozy moments by the fire. Each muffin offers a festive treat perfectly complemented by a warm drink, infusing your day with comfort and joy. Enjoy every scrumptious bite.

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I recently tried out this Bakery Style Gingerbread Muffins recipe and I gotta say, it’s a game changer. I mix together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt with spices like 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves.

This combo reminds me of my favorite gingerbread loaves and even a good pie filling muffin when balanced just right. Then I beat 1/2 cup unsalted butter, 1/2 cup granulated sugar with 2 large eggs before adding 1/2 cup molasses, 3/4 cup whole milk and 1 teaspoon vanilla extract.

I appreciate the nutritional balance in these muffins, and they fit easily into my daily routine. They are also perfect for a quick snack, just pop one from the muffin sleeve and you’re ready to cozy up with your favorite warm drink.

Enjoy!

Why I Like this Recipe

I like this recipe because it just makes me feel all warm inside. When i bake these muffins, the spices fill my kitchen with this cozy smell that reminds me of home. I love how simple it is too; even if i mess up a step or two, they still come out super moist and tasty. Also, the mix of ginger, cinnamon, and cloves gives it a unique kick that never gets boring. And honestly, sharing these muffins with my friends or just enjoying one with my fav warm drink makes me really happy.

Ingredients

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All-purpose flour provides carbohydrates for energy and helps build the muffin structure.
Unsalted butter adds rich flavor and moisture even though it’s not the healthiest fat.
Molasses offers deep sweetness plus trace minerals and iron for a balanced taste.
Ground ginger adds a warm spice note that enhances flavor and aids digestion.
Whole milk provides creaminess, slight sweetness, and helps bind the muffin mixture.
Eggs lend protein and structure to the rising batter though they can sometimes break easily.
Baking powder signals rising action ensuring light, fluffy muffins with proper texture.

Ingredient Quantities

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

2 large eggs

1/2 cup molasses

3/4 cup whole milk

1 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 375°F and line your muffin tray with paper liners or grease the cups well.

2. In a medium bowl, sift together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon and 1/2 teaspoon ground cloves.

3. In a large bowl, beat 1/2 cup unsalted softened butter and 1/2 cup granulated sugar until the mix becomes light and fluffy.

4. Add the 2 large eggs one at a time to the butter and sugar, making sure each one is well incorporated.

5. Stir in 1/2 cup molasses, 3/4 cup whole milk, and 1 teaspoon vanilla extract till everything is combined.

6. Slowly mix in the dry ingredients from the medium bowl until just combined; don’t overmix or your muffins might turn out tough.

7. Spoon the batter into the prepared muffin cups, filling each about two thirds full.

8. Bake the muffins for about 15 to 18 minutes or until a toothpick inserted in the center comes out clean.

9. Let the muffins cool in the pan for a few minutes before taking them out to cool completely on a rack. Enjoy your cozy gingerbread muffins with your fav warm drink!

Equipment Needed

1. Preheated oven set at 375°F
2. Muffin tray along with either paper liners or a tool to grease the cups
3. Medium mixing bowl for sifting the dry ingredients
4. Large mixing bowl for beating butter and sugar
5. A sifter (or fine mesh sieve) for the dry mix
6. Measuring cups and spoons for accurate ingredient amounts
7. Electric mixer or hand whisk for beating the butter and sugar
8. Spatula or sturdy spoon for mixing the batter
9. Toothpick to check if the muffins are fully baked
10. Cooling rack to let the muffins cool evenly

FAQ

Q: Can I substitute whole milk with another type of milk?

A: Yeah, you can use almond or soy milk, but keep in mind that it might slightly alter the flavor and texture of the muffins.

Q: Do I really need both baking powder and baking soda?

A: Yes, they each play a role. Baking powder gives the muffins a good rise while the baking soda helps balance the acidity from the molasses.

Q: Can I use margarine instead of unsalted butter?

A: Sure you can, but the flavor might be a bit different and it could change the texture slightly. It's best to stick with butter if you can.

Q: How should I store these muffins?

A: Store them in an airtight container at room temp, and they'll keep fresh for about 3 days. For longer storage, you can freeze them.

Q: Is there any tweak to make the muffins fluffier?

A: Try not to overmix the batter. Mix just until the ingredients are combined and this will give you a lighter, fluffier muffin.

Bakery Style Gingerbread Muffins Recipe Substitutions and Variations

All-purpose flour: You can try mixing half whole wheat flour and half a gluten-free blend if you want a slightly nuttier taste and different texture.
Unsalted butter: Instead of butter, you could use margarine or even coconut oil if you like a hint of coconut flavor in your muffins.
Whole milk: Almond milk works pretty well and is a good pick if you’re tryin to go dairy-free or just want a lighter option.
Molasses: Some folks swap molasses with maple syrup; it gives a different sweetness and a bit lighter color while still keepin that spiced kick.
Eggs: If you’re out of eggs, you might wanna replace each egg with 1/4 cup unsweetened applesauce, which helps with the moisture in your muffins.

Pro Tips

1. Make sure your butter is at room temp before you start mixin’ anything cuz that helps it blend with the sugar way better.
2. When you stir in the dry ingredients, be gentle and fold them in just until they’re combined, so you dont end up with tough muffins.
3. Always double-check that your oven is fully preheated to get even baking, or your muffins might be overcooked on one side and underdone on the other.
4. Let the muffins rest in the pan a few minutes after they come out of the oven, then move ’em to a rack so they dont break apart when you take ’em out.