I love gingerbread cookies, but my schedule doesn't always allow time for the rolling, cutting and decorating required. That doesn't mean I can't enjoy the flavor of my favorite cookie. What if I told you that comforting taste, laced with scents of cinnamon, ginger and cloves could be enjoyed in a muffin that comes together in less than 15 minutes?
I started baking muffins using a biscuit-making technique last year, and it's my best kitchen experiment to date. No mixer required, no butter to soften or cream, and it's a one-bowl recipe too! A recipe this easy and delicious makes me wonder why baking gingerbread isn't a year-round event.
makes one dozen
2 cups (8.5 ounces) flour
1/2 cup (4 ounces) granulated sugar
1 tablespoon (11 grams) baking powder
1/4 teaspoon (1 gram) baking soda
1/2 teaspoon (2 grams) sea salt
1 teaspoon (4 grams) ground cinnamon
1 teaspoon (3 grams) ground cloves
1 1/2 teaspoons (4 grams) ground ginger
6 tablespoons (3 ounces) cold butter, cut into 12 pieces
1/2 cup (112 ml) molasses
1 cup (8 ounces/225 ml) buttermilk
2 teaspoons (10 grams) coarse sugar, for sprinkling tops (optional)