Ginger Muffins
Warm, fragrant, and irresistibly spiced, these Ginger Muffins are the perfect way to add a cozy kick to your morning routine or afternoon snack break. Infused with the robust flavors of ground ginger, cinnamon, and rich molasses, each bite delivers a harmonious balance of sweetness and spice. These muffins are wonderfully moist, thanks to a combination of melted butter and whole milk, and they come together easily in just 15 minutes of prep time. Whether you’re baking for a special brunch, packing them for an on-the-go treat, or simply satisfying your love for all things ginger, this recipe is sure to become a household favorite. Serve them warm with a dollop of butter or enjoy them as is—the versatility and delightful flavor of these muffins will keep you coming back for more.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 teaspoons Ground ginger
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, melted
- 0.5 cups Molasses
- 0.25 cups Granulated sugar
- 2 Eggs
- 0.75 cups Whole milk
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups with nonstick cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground ginger, ground cinnamon, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, molasses, sugar, eggs, milk, and vanilla extract until smooth and fully combined.
Create a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
Nutrition Facts
Calories |
2672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 371.1 g | 135% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 180.1 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 697 mg | 54% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3065 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
