These easy and delicious Spicy Ginger Muffins are sure to be a hit with the entire family! There is nothing like the smell of something gingery wafting through your house first thing in the morning.
I love a Delicious Ginger Muffin First Thing With My Coffee.
These delectable little spicy ginger muffins whip up in no time, and your house will be smelling like Christmas in July, what could be better? These use some of my absolute favorite ingredients, molasses, cinnamon, cloves and ginger. Anything that produces that amazing spicy Autumn smell in my house is a winner. And with coffee? Oh man, yes please!
Freeze The Leftovers!
Muffins will keep in a closed container at room temperature for about four days, or frozen for up to two months. You could even make a double batch and stock your freezer for later!
Spicy Ginger Muffins Recipe Tips & Tricks
- Find a good quality ground ginger, it absolutely makes a difference in the end result of your baked goods.
- Try not to over bake the muffins or they will turn rubbery.
- Try to use real buttermilk as I find that simply adding vinegar to milk isn’t quite the same end result when it comes down to it.
- Follow my directions on How to Make Perfect Dome Topped Muffins. It really works!
These are my daughters favourite muffins, which I find odd because she doesn’t really like anything TOO full of flavour, but these I guess are the exception. These spicy ginger muffins are basically gingerbread in a muffin cup, so no wonder she loves them!
Happy Baking!
Karlynn
Spicy Ginger Muffins
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 cup molasses
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon cloves
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup buttermilk or sour milk
Instructions
- Preheat your oven to 375°F.
- Cream your butter and sugar together then crack those eggs, and beat them into the butter mix.
- Add the molasses.
- Whisk the dry ingredients together.
- Curdle the milk with vinegar, then add to the butter mix, alternating with dry ingredients.
- Grease the pans and pour the batter in.
- Bake for 15-20 minutes, until the tops spring back when touched.
Notes
Nutrition
Westley says
They are good, used fresh and ground ginger but the ginger flavor is still overpowered by the molasses. Will keep experimenting as this is a good start. Thanks so much.
Betsy says
We used fresh ground cardamom instead of cloves, and a thumb of fresh ginger instead of ground. Lastly, added 3/4 c. diced mixed peel (candied citrus peels). WAS AMAZING. Love this recipe!
Anna says
No eggs?! No temperature suggestion?! Besides those missed details, turned out ok. Thanks for sharing
Scholargirl says
I made these muffins and added 2 eggs (took a guess) and it worked perfectly. Also, I didn’t have ground cloves so I used half nutmeg and half allspice – also worked great. They take longer to bake (in my oven, anyways) than the recipe says, about 25 minutes. But very tasty when done 🙂
Diana Raposo-Rhodes says
Have to say, love your cookbook ❤️
The Kitchen Magpie says
Ooh did you get your copy?
Diana Raposo-Rhodes says
Have to say, love your cookbook ❤️
Pamela Lakeman Innes says
The recipe doesnt mention eggs…but it says to mix them in the butter sugar mix ???
Yvonne Albach says
Better read your recipe no eggs listed.
Marcella Lamb says
Must try this recipe !!
The Kitchen Magpie says
They are VERY good. Such an old recipe with a bad photo haha but I have to share it! A family favourite!
Elinor Hortin says
This recipe looks gorgeous – I am afraid to go and bake them now, because I’m home alone, and I’d just eat them all!!
Nerys Jones says
I’m doing a taste test! LOL
Rosaline Linhart says
I am going to make these tomorrow…..they look and sound yummy
Spices Exporters says
Hmm I like these muffins.
Joanne says
These are awesome muffins. You forgot to list the # of eggs so I’m glad you did this visually as I can you you have 2 eggs in there. 🙂