Gingerbread Pancake Muffins

$- 1 cup all-purpose flour - 1/2 cup whole wheat flour - 1 tablespoon baking powder - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/2 teaspoon salt - 3/4 cup milk (or almond milk) - 1/4 cup molasses - 1/4 cup brown sugar (packed) - 1 large egg - 1/4 cup melted butter (or coconut oil) - 1/2 cup chopped walnuts - Maple syrup for serving These ingredients create a warm and cozy blend for your muffins. The dry ingredients mix well to form a soft base. The flours give structure, while baking powder adds lift. The spices bring that classic gingerbread taste. In the wet ingredients, molasses adds deep flavor and moisture. The milk helps the batter blend smoothly. The egg binds everything together. Butter or coconut oil keeps the muffins tender. If you want extra crunch, add walnuts. Maple syrup is perfect for drizzling on top. It adds sweetness and enhances the ginger flavor. Enjoy these muffins fresh from the oven, and let their cozy aroma fill your kitchen. {{ingredient_image_1}} - Preheat the oven to 375°F (190°C). - Line a muffin tin or grease it lightly with non-stick spray. - In a large mixing bowl, whisk together: - 1 cup all-purpose flour - 1/2 cup whole wheat flour - 1 tablespoon baking powder - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/2 teaspoon salt This mix of spices gives your muffins that warm, festive flavor we all love. - In another bowl, whisk together: - 3/4 cup milk (or almond milk) - 1/4 cup molasses - 1/4 cup packed brown sugar - 1 large egg - 1/4 cup melted butter (or coconut oil) Make sure everything is smooth. This will make your muffins rich and tasty. - Pour the wet mix into the dry mix. - Stir gently until just combined. - It’s okay if some lumps remain. This keeps the muffins light and fluffy. - If you want more crunch, fold in: - 1/2 cup chopped walnuts (optional) Nuts add a nice texture and flavor. You can skip them if you prefer. - Spoon the batter into the muffin tin. Fill each cup about 2/3 full. - Bake for 15-18 minutes. - Check with a toothpick. If it comes out clean, they are ready. - Let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack. These muffins are great when warm. Drizzle some maple syrup on top for an extra treat. Enjoy! To achieve tender muffins, avoid overmixing the batter. Overmixing can make them tough. Stir gently until just combined. You want a few lumps to remain. To check if they are done, use the toothpick method. Insert a toothpick into the center of a muffin. If it comes out clean, your muffins are ready! Serve these muffins warm with a drizzle of maple syrup. A sprinkle of cinnamon adds extra flavor. Enjoy them with coffee or hot chocolate for a cozy breakfast. They make a perfect start to your day or a delightful snack. To make baking easier, gather a few key tools. You will need a muffin tin, paper liners, and mixing bowls. A whisk and a spatula will help you mix and fold ingredients smoothly. Having these tools ready will make your baking experience joyful and fun! Pro Tips Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground ones. This enhances the aromatic profile of your muffins. Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough muffins. Check for Doneness: Use a toothpick to check if the muffins are done. If it comes out clean or with a few moist crumbs, they’re ready! Experiment with Add-ins: Feel free to add chocolate chips, dried fruits, or seeds for extra flavor and texture variations! {{image_2}} You can easily make these muffins gluten-free. Just swap the all-purpose flour with a gluten-free flour blend. This keeps the texture light and fluffy while making it safe for gluten-sensitive eaters. Be sure to check the blend for the best results. If you want a vegan version, it's simple! Replace the egg with flaxseed meal. To do this, mix one tablespoon of flaxseed meal with two and a half tablespoons of water. Let it sit for five minutes to thicken. Also, use plant-based milk instead of regular milk. This way, everyone can enjoy these tasty muffins. You can personalize your muffins by adding extra flavors. Try folding in chocolate chips or dried fruits like cranberries or raisins. These additions make your muffins even more delightful and fun to eat. Let your creativity shine in the kitchen! To keep your Gingerbread Pancake Muffins fresh, store them in an airtight container at room temperature. This will help them stay moist and delicious for several days. If you have extra muffins, make sure they are fully cooled before you store them. Freezing is a great option if you want to enjoy these muffins later. To freeze, place the muffins in a freezer-safe bag or container. Make sure to label it with the date. When you’re ready to eat, just thaw them in the fridge overnight or at room temperature for a few hours. To bring back their warm, cozy texture, reheat the muffins in the microwave or oven. For the microwave, heat each muffin for about 15-20 seconds. If you prefer the oven, preheat it to 350°F (175°C) and warm the muffins for about 5-10 minutes. Enjoy them warm, maybe with a drizzle of maple syrup! Yes, you can make these muffins a day ahead. Just store them in an airtight container. They stay fresh and tasty. You can enjoy them warm or at room temperature. To make fluffy muffins, use room temperature ingredients. This helps the batter mix evenly. Be careful not to overmix the batter; some lumps are okay. Gentle mixing keeps the muffins light and airy. You can use honey or maple syrup instead of molasses. Just know that the flavor will change a bit. Molasses gives a rich taste, while honey or maple syrup adds a different sweetness. In this blog post, we explored how to make delicious muffins using simple ingredients. We covered the dry and wet ingredients, step-by-step instructions, and tips for perfecting your muffins. Remember to avoid overmixing for a tender bite and enjoy different variations to suit your taste. Baking is fun, and you can store or freeze your muffins for later! With these easy recipes, you can create a warm, tasty treat anytime, satisfying your sweet cravings while keeping it wholesome. Happy baking!$

Delicious muffins with the warm spices of gingerbread, perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 18

Total Time 30

Course Breakfast

Cuisine American

Servings 12

Calories 150 kcal

Ingredients

1 cup all-purpose flour
0.5 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.25 teaspoon ground cloves
0.5 teaspoon salt
0.75 cup milk (or almond milk)
0.25 cup molasses
0.25 cup brown sugar (packed)
1 large egg
0.25 cup melted butter (or coconut oil)
0.5 cup chopped walnuts (optional)
1 serving Maple syrup for serving

Instructions

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, ground ginger, ground cinnamon, nutmeg, cloves, and salt until well combined.
In another bowl, whisk together the milk, molasses, brown sugar, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; some lumps are okay.
If using, fold in the chopped walnuts for added texture and flavor.
Spoon the batter into the prepared muffin tin, filling each cavity about 2/3 full.
Bake for about 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm with drizzles of maple syrup on top and a sprinkle of cinnamon for an extra festive touch.

Keyword breakfast, gingerbread, muffins, pancake