Gingerbread Muffins
These gingerbread muffins are heavily spiced with ground ginger, cinnamon, nutmeg, and clove.
- 3/4 cup oil
- 1/2 cup sour cream
- 1/2 cup molasses
- 2/3 cup light brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp clove
- Preheat oven to 350 degrees.
- In a large bowl, whisk together oil, sour cream, molasses, brown sugar, eggs, and vanilla until fully combined
- Sift in flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and clove and stir until just combined.
- Scoop into lined muffin tin and top with a dusting of sugar.
- Bake for 18-22 min.
- Store in an airtight container at room temperature for up to 5 days.
u003cliu003eStir until just combined! u003c/liu003eu003cliu003eDon’t skip the sprinkling of sugar on top!u003c/liu003e