Gingerbread Muffins Recipe

Name: Gingerbread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 teaspoons baking soda; 1 cup buttermilk; 1 cup sugar; 1 cup brown sugar; 1 ½ cups shortening; 4 eggs; 1 cup dark corn syrup; 4 cups flour; 3 teaspoons ground cinnamon; 3 teaspoons ground ginger; 2 teaspoons allspice; 1 cup raisins

Servings: persons

2 teaspoons baking soda
1 cup buttermilk
1 cup sugar
1 cup brown sugar
1 ½ cups shortening
4 eggs
1 cup dark corn syrup
4 cups flour
3 teaspoons ground cinnamon
3 teaspoons ground ginger
2 teaspoons allspice
1 cup raisins

1
Day 1:.
2
Dissolve baking soda in buttermilk.
3
Use a large bowl or cup because the mixture will foam up.
4
Cream sugars and shortening.
5
Add eggs, one at a time,to creamed mixture, beating after each addition.
6
Stir in Karo syrup.
7
Sift together flour and spices and add to sugar/shortening mixture alternately with buttermilk,beating well after each addition.
8
Refrigerate for at least 24 hours.
9
DO NOT STIR.
10
This will keep for several days.
11
Day 2:.
12
Preheat oven to 350F.
13
Fill paper-lined muffin tins (I like to use the holiday patterned paper liners!)
14
half full with batter.
15
Bake in preheated oven for 20-30 minutes.
16
26 minutes seems to work well for me with my oven.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons baking soda, 1 cup buttermilk, 1 cup sugar, 1 cup brown sugar, and more.

Yes, Gingerbread Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Muffins

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