Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups flour
  • 1 tablespoon Gingerbread spice mix ((see notes for individual spices))
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup light brown sugar (packed)
  • 1/2 cup molasses
  • 1/3 cup oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup crystallized ginger (roughly chopped)
  • 1 tablespoon coarse sugar

Instruction

  • Heat oven to 425°F. Line a 12 cup muffin pan with muffin liners (spray with cooking spray as well if liners aren't non-stick).
  • Whisk dry ingredients in a large bowl until combined.
  • Whisk wet ingredients in a separate bowl or measuring jug until smooth.
  • Pour wet into dry ingredients and fold together JUST until combined - do not overmix, lumps are fine. Fold in crystallized ginger, if using.
  • Evenly divide batter between prepared muffin cups (cups should be almost full, but do not fill right to the top or they may spill). Sprinkle with coarse brown sugar.
  • Reduce oven temperature to 400°F. Bake muffins for 6 minutes. Without opening the oven, reduce oven temperature to 360°F and finish baking until muffins are done, about 15-20 minutes.
  • Cool muffins in the pan for 5-10 minutes, then remove to a wire rack to cool completely.