Perfect for a holiday breakfast or dessert, these Gingerbread Muffins are a simple recipe that packs a punch of flavor. Decorate with decorators sugar or a glaze for the perfect treat.
Preheat the oven to 425°F. Line a 12-count muffin tin with liners or spray with baking spray, set aside.
In a large bowl, stir together the flour, baking soda, ginger, cinnamon, baking powder, salt, cloves, and nutmeg until combined, set aside.
In a large bowl, whisk together the brown sugar, molasses, butter, egg, and vanilla until smooth.
Add half of the flour mixture to the wet and stir to combine.
Add half of the buttermilk and stir to combine. Repeat with the remaining flour and buttermilk.
Divide the batter among the 12-count muffin tin. Top each muffin with the decorator's sugar if using.
Bake at 425°F for 5 minutes. Lower the temperature to 350°F and continue to bake for 10-12 minutes until a toothpick inserted into the center comes out clean. The muffins will appear dry on the top and puffed up.
Let cool for 5 minutes in the pan. Take them out and cool completely on a wire rack.
To make the optional glaze, stir together the powdered sugar and 1 tablespoon of the milk until smooth. You want the glaze to be thick yet pourable, add up to another tablespoon of milk if needed.
Once the muffins are cooled, drizzle on the glaze if using. Let set for 10 minutes and serve immediately.
Notes
Easily double or triple this recipe to have more on hand or keep more for later.
These can be frozen, see above on how to do that.
We like to serve these half sugared half glazed, that is optional you can do one of the other.
Other toppings can be added, see above on ideas.
Make these into mini muffins using a mini muffin pan, just make sure to watch them as the baking time will change.
Other additions can be added to the batter, see above on what we like to add.