Why have shop bought, when you can have homemade gingerbread muffins? This is such a good Christmas or winter bake! We all know how amazing gingerbread cookies are, but what about gingerbread muffins? These are my new favourite thing to make! Imagine the flavours of gingerbread cookies, but in a soft, fluffy muffin. Yes please!
These muffins are quick and easy to make, and are a perfect cosy afternoon snack or brunch addition.
What Ingredients Do You Need to Make Gingerbread Muffins?
To make this easy muffin recipe you will need plain flour, baking powder, light brown sugar, buttermilk vegetable oil, 1 egg, ground ginger, ground nutmeg and ground cinnamon.
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Easy Spiced Gingerbread Muffins
Ingredients
Ginger Spice Muffins
- 280 grams plain flour
- 3 teaspoon baking powder
- 150 grams light brown sugar
- 120 Millilitres Vegetable oil
- 240 Millilitres buttermilk or use 240 millilitres of whole milk with a tablespoon of lemon juice.
- 1 large egg
- 2 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.5 Teaspoon ground cinnamon
Instructions
- Preheat your oven to 220º C and line a 12 hole muffin tin with cupcake liners. If you have two muffin tins, this is ideal as you can put a muffin liner in every other hole so the muffins bake evenly.
- In a large bowl, mix the flour, sugar and baking powder together with the nutmeg, ginger and cinnamon.
- In a large jug or bowl mix together the buttermilk, vegetable oil and egg.
- Whisk the wet ingredients into the dry ingredients. Mix until only just combined, taking care not to overmix.
- Bake for 5 minutes, then reduce the oven temperature to 175º C and bake for a further 10-12 minutes. The muffins are ready when they're golden on top, and when you insert a toothpick into the muffin it will come out clean.
Recipe Variations
Try adding a drizzle of dark chocolate or white chocolate for a decadent touch.
For more muffin recipes, why not try Apple and Cinnamon Muffins, Spiced Pumpkin Muffins Recipe or Banana Chocolate Chip Muffins?
How Long Do These Muffins Store?
Stored in an air tight container, these pumpkin muffins should last for up to 5 days. You can also freeze the muffins – simply pop them in a tub and they should keep for up to 3 months. Allow to thaw out before eating – they should take about an hour. Be aware that freezing and thawing muffins may cause the muffin wrappers to peel away from the actual muffins however.
