Ingredients
Gathering your ingredients is like assembling pieces of a family puzzle — each one has its place and purpose. Here’s what you’ll need:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 1/2 cup molasses
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Substitution tip: If you’re out of buttermilk, you can mix 1/2 cup of milk with 1/2 tablespoon of lemon juice and let it sit for a few minutes.
Instructions
Creating these muffins is a delightful process that brings back memories of baking with my abuela. Let’s dive in:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- In another bowl, combine the melted butter, molasses, buttermilk, eggs, and vanilla extract. Whisk until well combined.
- Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- While the muffins are baking, prepare the glaze by mixing the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Once the muffins are baked, let them cool in the tin for about 5 minutes before transferring them to a wire rack.
- Drizzle the glaze over the warm muffins and let it set before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International