These muffins are just the right balance of sweetness to ginger spice. Not to cakey, but moist and light. They are the perfect thing to enjoy with a cup of hot chocolate on a cold morning.
If you haven’t noticed, I have a great love for both muffins and certain spices. I think that the flavor combination of cinnamon, nutmeg and cloves is always wonderful. But I really love the depth of flavor that is added with the ginger and the molasses or sorghum. The lemon peel is not strictly necessary, but it really lightens the flavor, while at the same time adding another layer to this flavorful muffin.
This recipe is once again a soaked muffin recipe. Read about why I soak my grains here and here.
A few of you mentioned not having success achieving a fluffy soaked muffin. I find that this recipe has always been very light and fluffy- probably one of my most light in texture muffins. The other thing to note is that because it is soaked, you do have to take a little more time in mixing all of the ingredients the next day. I have made this recipe numerous times these last few weeks, and one time I didn’t quite mix it all together well enough so it was streaked with white! Oops! Don’t be surprised when you find this recipe a bit more watery looking then others. It should look like that.
Gingerbread Muffins-Makes 12
I list two options for your sweetener, you can either use sorghum, which has a lighter molasses taste, or a mixture of molasses and honey (about half and half). I have made it both ways with great success. You could use all molasses, but I find it to taste a bit metallic and not quite sweet enough.
1 3/4 cup of whole wheat pastry flour
3/4 cup of coconut milk tonic (I use the one with just water for baked goods)
2 tablespoons raw apple cider vinegar (Or use buttermilk instead of coconut milk tonic and vinegar)
1/4 cup of coconut oil, or butter
1/3 cup of sorghum, or a mixture of honey and molasses
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/4 teaspoon salt
Zest of one lemon
1 egg, lightly beaten
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-The night before, mix the ingredients in step one, just until combined. This will be a very stiff batter. Cover and leave out on the counter top overnight.
2-The next day, preheat the oven to 375 degrees and gently melt the coconut oil or butter and the sweetener together, just until melted. Add this, with the rest of the ingredients to your bowl and mix until well combined, using a wooden spoon or spatula.
3-Divide your muffin dough into 12 greased (using coconut oil or butter) or papered muffin tins,
4-Bake for 18-20 minutes until a toothpick comes out clean when poked in the middle of the muffin. Let rest for about 5 minutes in pans, then remove by sliding a butter knife down one side of the muffin and gently lifting up. Cool on cooling racks and enjoy.
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These muffins look so good! I can’t wait to try them. Thanks for sharing.
Gingerbread anything is such a yummy blessing in our family this time of the year. I love ginger breads of all types.
I’m soaking my grains now.Although I sold my huge jet loud whisper mill a couple years ago, I have small counter top one on my wish list.However, I go ahead and soak my organic whole-wheats anyway. I figure it’s better then nothing and so far all turn out well.
Thanks for this recipe. I can’t wait to try it!
You are more than welcome. I hope you enjoy them. 🙂
I am sure that soaking whole wheat flour bought at the store is still helpful. 🙂
We love gingerbread too. My husband’s family always had it the day they got their Christmas tree. How fun is that?
PLEASE stop posting these delicious recipes. I can attest I am getting fatter just by reading em!!!
Those sound wonderful – we love gingerbread and it will be simple to make them vegan – thanks!
I just mixed the 1-3/4 cups flour and buttermilk–3/4 cups plus 2 tablespoons–and have a very stiff dough. I could hardly get all the flour moistened. Does that seem right? It doesn’t seem like the remaining liquid ingredients will be enough to make this pourable as you suggest it ought to be. Should I use more buttermilk if that’s all I have on hand?
Kimi — this recipe looks wonderful, as does your photo of the muffins! It will also be very easy to make gluten-free. I love gingerbread in any form, especially at this time of the year. It’s so holiday-like.
I added in a little note on step one, which I should have done before, that step one is a pretty stiff dough. So you should be just fine. 🙂 You could try adding in the oil and sweetener with step one, which I do use for some recipes. The only reason I don’t always is because I am concerned that it would dilute the acid vinegar’s effect on the phytic acid which I am trying to soak away! Anyways, once you add the rest of the ingredients the next day it should even out for you. 🙂
You put it out to soak the night before and then you say to mix them up the “next day.” For me, that would be the next evening. Is that too long a soak – 24 hours…?
Not at all! You can actually get better results by a longer soaking. 🙂
Thanks for the great question. Hopefully that helps others as well.
Do you use blackstrap molasses? I know it has a stronger taste, so just wanted to make sure it would work, as that is usually what I use.
Yes! I do use blackstrap molasses. 🙂
Thanks for the recipe Kimmy. I made them yesterday morning and they tasted great! Definitely not as sweet as we are used to having our muffins, but that’s not a bad thing! 🙂
My daughter and I made these muffins today…They were so great…we all loved them…Thank you for the great recipe and taking the time to post it…it was such a blessing to have a sprouted muffin recipe as well as coconut milk one since we can’t have dairy here…..Thanks a bunch.
Can you soak the flour in kefir (made with cow’s milk), instead of buttermilk?
I have recently started making kefir and want to try using it for baking. Do you have any experience with this, or know of any good resources on using kefir in baking?
I just discovered your blog a few weeks ago and have visited it almost everyday since. Keep up the great work.
Has anyone tried these with an egg replacer? If so which one did you use.
I’ve wasted too much money trying to adapt recipes that flopped on me.
I made these yesterday morning, and they were by far the best soaked muffins we have ever tried! They were actually fluffy! (we’ve had very “solid” results with other recipes) Love your recipes, Kimi!
I realize this post is 6 years old, but looking for gingerbread last night I found it, and tried it this morning…. OH. MY. WORD. So delicious!! Thank you so much for the wonderful recipe!