Gingerbread Muffins

Celebrate fall mornings with some gingerbread muffins! ►Subscribe for more videos: https://www.youtube.com/cookinginnancishomekitchen?sub_confirmation=1 FOLLOW NANCI & ORDER FROM HER BAKERY ►FaceBook: https://facebook.com/NancisBakeShop ►Instagram: https://instagram.com/nancisbakeshoppe ►Tumblr: https://nancisbakeshoppe.tumblr.com ►Twitter: https://twitter.com/NancisBakeShopp #CINHK #CookingInNancisHomeKitchen #NancisBakeShoppe ▼GINGERBREAD MUFFINS RECIPE▼ ============================== Ingredients: •2 ½ cups all purpose flour •½ cup brown sugar •⅔ tablespoon cinnamon •½ teaspoon ginger •½ teaspoon cloves •¼ teaspoon salt •1 ⅓ teaspoons baking powder •½ teaspoon baking soda •½ cup molasses •1 stick melted, warm, unsalted butter •½ cup room temperature milk •⅔ tablespoon vanilla extract •2 room temperature eggs •4 tablespoons turbinado sugar Directions: •Place cupcake liners in muffin tins and set aside. •Preheat an oven to 400 degrees. •In a large bowl, whisk together the all purpose flour, brown sugar, cinnamon, ginger, cloves, salt, baking powder and baking soda until combined. •In a separate bowl, whisk together the molasses, melted butter, room temperature milk, vanilla extract and room temperature eggs until combined. •Pour the wet mixture into the dry mixture and whisk together until a batter forms. •Scoop the batter into the cupcake liners in the muffin tins. Fill up each liner about half way. •Sprinkle the turbinado sugar onto the muffin batter. •Bake in a 400 degree oven for 8 minutes. •Without removing the muffins from the oven, reduce the oven temperature to 350 degrees and bake for an additional 8-10 minutes. •Let cool in the muffin pans for 10 minutes.