Description
Bake tall, soft bakery-style gingerbread muffins packed with cozy spices and molasses. Perfect warm breakfast treat for winter mornings.
Ingredients
- 2 1/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup brown sugar, packed
- 1/2 cup molasses
- 1/2 cup whole milk, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons coarse sugar for topping
Instructions
- Preheat oven to 425°F and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
- In another bowl, whisk melted butter, brown sugar, molasses, milk, eggs, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined; do not overmix.
- Divide batter evenly among muffin cups, filling each about three-quarters full.
- Sprinkle coarse sugar on top of each muffin for a crunchy bakery-style finish.
- Bake at 425°F for 5 minutes to create a tall muffin top, then reduce the temperature to 350°F without opening the oven.
- Continue baking for 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins rise beautifully high, just like your favorite bakery muffins.
- The initial high-heat bake helps achieve the tall bakery top.
- Use room temperature milk and eggs for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American