These gingerbread muffins are sweet and moist.
They’re wonderful for breakfast, lunch and dinner and any other occasion.
2 cups (240g) all-purpose flour
1/2 cup (100g) firmly packed light or dark brown sugar
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tablespoons (85g) unsalted butter, melted and slightly cooled
Preheat oven to 400°F. Line 12 standard muffin cups with paper liners. (Or grease the cups if you don’t want to use liners.)
Whisk together the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg in a large mixing bowl. Make a well in the centre.
Place the eggs in a separate bowl, and beat them lightly. Add the butter, molasses, and milk, and stir to combine.
Pour the butter mixture into the well in the flour mixture. Stir just until combined.
Divide the batter among the prepared muffin cups, using about 3 tablespoons of batter to fill each cup 3/4 full. If you like, sprinkle the tops of each muffin with a heavy pinch of coarse sugar.
Bake for 12 to 15 minutes, or until a pick inserted into the centre comes out clean.
Cool the muffins in the pan on a wire rack for 10 minutes. Then transfer the muffins from the pan directly onto a wire rack to cool completely.
Serve with any beverage or juice.
