Why did my muffins turn out tough?

Overmixing the batter is a common reason for tough muffins. Mix the dry and wet ingredients together only until they are just combined, and stop as soon as you do not see any dry flour streaks.

Can I add mix-ins like chocolate chips?

Yes, you can definitely add mix-ins. Chocolate chips, chopped candied ginger, or even pecans would be lovely additions. Gently fold them into the batter at the very end, just before you scoop it into the muffin cups.

Is this recipe very sweet?

These muffins have sweetness from the brown sugar and molasses, balanced by the spices. They are sweet enough to be a treat but not overly sugary, especially compared to a frosted cupcake.

Can I make these into mini muffins?

Yes, you can bake these as mini muffins. The baking time will be shorter, likely around 12 to 15 minutes. Watch them closely and use the toothpick test to check for doneness.

What is the best way to reheat a muffin?

To gently reheat a muffin, you can pop it in the microwave for about 15-30 seconds or warm it in a toaster oven or conventional oven at a low temperature (around 300 degrees F) for a few minutes until warm through.

Can I use fresh ginger instead of ground ginger?

While ground ginger is traditional here and blends seamlessly, you could try adding some finely grated fresh ginger for an extra zing. Start with a small amount, perhaps 1 teaspoon, and see if you like the intensity it adds.

Easy Spiced Gingerbread Muffins (So Soft and Moist!)

Name: Easy Spiced Gingerbread Muffins (So Soft and Moist!)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2½ cups (300 grams) all-purpose flour; 1 tablespoon (8 grams) ground ginger; 2 teaspoons (5 grams) ground cinnamon; 1 teaspoon (4 grams) baking powder; ¼ teaspoon (1 gram) baking soda; ½ teaspoon (3 grams) salt; ¼ cup (60 ml) neutral oil; ⅔ cup (140 grams) dark brown sugar, packed; ½ cup (120 ml) molasses; 1 large egg; 1 ⅓ cups (320 ml) buttermilk; 2 tablespoons (25 grams) sparkling sugar, optional

Description

These Gingerbread Muffins are incredibly moist and bursting with warm, festive spices, making them an irresistible treat for any time of day!

Ingredients

2½ cups (300 grams) all-purpose flour
1 tablespoon (8 grams) ground ginger
2 teaspoons (5 grams) ground cinnamon
1 teaspoon (4 grams) baking powder
¼ teaspoon (1 gram) baking soda
½ teaspoon (3 grams) salt
¼ cup (60 ml) neutral oil
⅔ cup (140 grams) dark brown sugar, packed
½ cup (120 ml) molasses
1 large egg
1 ⅓ cups (320 ml) buttermilk
2 tablespoons (25 grams) sparkling sugar, optional

Instructions

Get your oven ready at 350 degrees F. Prepare a pan for 12 muffins by lining the cups with paper liners or spraying them with nonstick spray.
In a medium bowl, mix together the flour, ginger, cinnamon, baking powder, baking soda, and salt. Put this bowl aside for now.
In a different large bowl, whisk the oil and brown sugar until they are combined.
Whisk in the molasses next.
Add the egg and whisk everything together.
Pour in the buttermilk and whisk until it is fully mixed in.
Add the dry ingredients from the other bowl. Whisk gently until the batter is just mixed. Do not overmix.
Spoon the batter into the prepared muffin cups. Fill each cup almost completely.
If you are using the sparkling sugar, sprinkle it evenly over the tops of the filled cups.
Bake the muffins for 20 to 25 minutes. They are done when a toothpick put into the center of a muffin comes out clean.

Notes

Flour Measurement: For the best results, be sure to measure your flour correctly. You can do this by weighing it or by spooning the flour lightly into your measuring cup and then leveling it off.

Oil Options: You can use various neutral oils here. Melted coconut oil, mild olive oil, or standard vegetable oil all work well in this recipe.

Brown Sugar: If you do not have dark brown sugar on hand, you can use light brown sugar instead.

Molasses Type: Either mild or robust molasses will be fine for these muffins. Avoid using blackstrap molasses as it has a very strong, bitter flavor.

Buttermilk Substitute: If you do not have buttermilk, you can make a quick substitute. Measure out 1 ⅓ cups of milk and stir in 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes until it curdles slightly before adding it to the batter.

Nutrition

Serving Size: 1 muffin
Calories: 244kcal
Sugar: 23g
Sodium: 162mg
Fat: 6g
Carbohydrates: 44g
Fiber: N/A
Protein: 4g
Cholesterol: 16mg