Get ready to transform your kitchen into a fragrant haven of warmth and deliciousness! These Gingerbread Spice Wheat Muffins are not just a recipe – they're a magical journey of autumn-inspired flavors that will tantalize your taste buds and fill your home with an irresistible aroma. Whether you're a baking novice or a seasoned pro, these muffins promise to be your new go-to comfort treat that combines the wholesome goodness of whole wheat with the rich, spicy notes of classic gingerbread.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt until well combined.
- In a separate medium bowl, mix brown sugar, molasses, milk, vegetable oil, and eggs. Whisk thoroughly until the mixture is smooth and all ingredients are fully incorporated.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Room Temperature Ingredients: Ensure eggs and milk are at room temperature for better mixing and a more consistent texture.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Spice Freshness Matters: Use fresh ground spices for the most vibrant flavor. If your spices are more than 6 months old, consider replacing them.
- Muffin Tin Tip: For even baking, rotate the muffin tin halfway through the cooking time.
- Storage Hack: To keep muffins moist, store them in an airtight container with a small piece of bread, which helps retain moisture.
- Make-Ahead Option: These muffins freeze beautifully! Cool completely, then store in a freezer bag for up to 3 months.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 4g
Fat: 8g
Saturated Fat: g
Cholesterol: 35mg
