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There’s something irresistibly comforting about the aroma of gingerbread wafting through the house, especially as the leaves begin to change color and that delightful chill sets in. I remember as a kid, eagerly waiting for the first snowfall, which was always accompanied by my mother’s baking. She had a special recipe for gingerbread that would fill our home with warmth and spice, turning even the coldest days into something magical.

These spiced gingerbread muffins are not just an ode to those wonderful childhood memories, but they also bring a modern twist to a classic treat. Perfectly fluffy and bursting with flavors of cinnamon, nutmeg, and, of course, ginger, these muffins make for an ideal companion during your autumn mornings or cozy winter nights. Whether it’s a brisk Saturday morning spent sipping coffee by the fireplace or a holiday gathering where you’re looking to impress your guests, these muffins are sure to delight.

You know what I particularly love about this recipe? You can easily customize the sweetness! If you’re more inclined towards a less sweet muffin, you can reduce the sugar to your taste. Plus, feel free to add nuts or dried fruits for an exciting twist. I often toss in some chopped walnuts or even bits of dried cranberries for a delightful texture contrast that complements the spices beautifully.

And if you find yourself with a busy morning ahead, these muffins can be made ahead and stored for a few days, making them great for meal prep. Simply pop them in the microwave for a few seconds to enjoy a warm muffin, or grab one for a quick snack on the go.

If you end up loving these gingerbread muffins as much as I do, don’t forget to check out our other cozy fall recipes, like spiced pumpkin bread and rich apple cider donuts.

Now, let’s dive into making these delicious muffins that are sure to brighten your day!

Spiced Gingerbread Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/2 cup molasses
• 2 large eggs
• 1/2 cup buttermilk

Instructions

• Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
• In a bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and salt.
• In a separate large bowl, cream together the butter and brown sugar until light and fluffy.
• Add in the molasses and eggs, beating well after each addition.
• Gradually mix in the dry ingredients, alternating with the buttermilk until just combined.
• Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.