2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup brown sugar, tightly packed
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup molasses
1/4 cup milk
Preheat your oven to 375°F (190°C).
In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices (ginger, cinnamon, nutmeg, and cloves). Set aside.
Using an electric mixer, cream the unsalted butter and brown sugar on medium-high speed until light and fluffy for about 3 minutes.
Lower the speed to medium-low and add in the eggs one at a time, beating well after each addition.
Add in the molasses and mix until well combined.
With the mixer on low speed, add in the dry ingredients in three batches, alternating with the milk in two batches, mixing until just combined after each addition.
Line your muffin tin with paper liners. Divide the batter evenly among the cups.
Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
These gingerbread muffins are perfect for breakfast or as a sweet snack with a cup of tea or coffee. The combination of spices and molasses makes them especially flavorful and aromatic. Enjoy!