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Bakery Style Gingerbread Muffins Recipe

Bakery Style Gingerbread Muffins Recipe
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★★★★★

4.7 from 23 reviews

These Bakery Style Gingerbread Muffins are moist, warmly spiced, and perfect for the holiday season or any time you crave a comforting treat. With a blend of ground ginger, cinnamon, and cloves alongside rich molasses and brown sugar, they have an authentic gingerbread flavor with a crunchy coarse sugar topping for extra texture.

Ingredients

Scale

Dry 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
  • 1/2 teaspoon ground cloves

Wet Ingredients

  • 1/2 cup salted butter, melted and cooled to room temperature
  • 3/4 cup brown sugar
  • 1/2 cup sweetened molasses
  • 1/2 cup milk, at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract

Topping

  • Coarse sugar for sprinkling on top

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 425°F (220°C) and line a muffin pan with paper liners.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, and ground cloves until well combined and evenly distributed.
  3. Combine Wet Ingredients: In a medium bowl, whisk together the melted butter (cooled), brown sugar, molasses, milk, eggs, and vanilla extract until the mixture is smooth and uniform.
  4. Combine Wet and Dry: Add the wet ingredients to the dry ingredients. Using a rubber spatula, gently fold the mixture just until everything is incorporated. Do not overmix to ensure the muffins remain light and tender.
  5. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each one just over 3/4 full to allow room for rising.
  6. Add Topping: Sprinkle coarse sugar on top of each muffin for a delightful crunch; this step is optional but highly recommended for added texture.
  7. Bake: Place the muffin tray in the oven and bake at 425°F for 5 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, ensure all ingredients especially eggs and milk are at room temperature before mixing.
  • Do not overmix the batter to avoid dense muffins.
  • Coarse sugar topping adds a pleasant crunch, but you may omit it if preferred.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • To enhance the gingerbread flavor, you can add a pinch of nutmeg or allspice if desired.

Nutrition

Keywords: gingerbread muffins, holiday muffins, spiced muffins, molasses muffins, bakery style muffins, ginger spice muffins

Find it online: https://hannahdelgado.com/bakery-style-gingerbread-muffins-recipe/