Gingerbread muffins with cranberries

5 from 1 vote

These gingerbread muffins are flavoured with molasses, gingerbread spices, and cranberries for a lovely snack or Christmas breakfast treat.

Course Snack

Cuisine American

Keyword cranberry gingerbread muffins, Gingerbread cranberry muffins, gingerbread muffins, gingerbread muffins with cranberries

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Servings muffins

Calories 311kcal

Author Janice

180 grams (⅓ lb) frozen cranberries, 1.5 cups
200 grams (1⅔ cups) bleached all-purpose flour, plus 1 tablespoon extra for coating the cranberries
3.75 mL (¾ teaspoon) baking powder
2.5 mL (½ teaspoon) baking soda
2.5 mL (½ teaspoon) Diamond Crystal fine kosher salt
5 mL (1 teaspoon) ground cinnamon
2.5 mL (½ teaspoon) ground cloves
1.25 mL (¼ teaspoon) ground ginger
1.25 mL (¼ teaspoon) ground nutmeg
100 grams (½ cup) unsalted butter
100 grams (½ cup) granulated sugar
100 grams (⅓ cup) molasses
2 large egg(s)
5 mL (1 teaspoon) pure vanilla extract
57 grams (¼ cup) buttermilk (1 % fat)

Preheat the oven to 350ºF. Line 10 slots of a muffin pan with paper liners. Set aside.
Toss the frozen cranberries in 1 tablespoon of flour. Set aside.
In a medium bowl, whisk together the 200 grams flour, baking powder, baking soda, salt, and the spices. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add the molasses, then the eggs one at a time, beating and scraping down the mixer bowl as needed. Add the vanilla.
Dump in a half of the dry ingredients, then the buttermilk, and the rest of the dry ingredients.
Fold the flour-coated cranberries into the batter, divide among the paper-lined muffin pans and bake for about 23–25 minutes. Use a cake tester to check that the muffins are properly baked. Let cool.

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