Gingerbread Oatmeal Muffins
These soft and fluffy Gingerbread Oatmeal Muffins are a cozy holiday favourite! They're made with warm gingerbread spices, hearty oats, sweet maple syrup, and molasses. Perfect for any time of the day!
Ingredients
- 3/4 cups dark brown sugar
- 2/3 cups oil
- 2 large eggs room temperature
- 1 tbsp vanilla
- 1/2 cup sour cream room temperature
- 3/4 cups milk room temperature
- 1/3 cup maple syrup room temperature
- 2 tbsp molasses room temperature
- 1 3/4 cups all purpose flour
- 1 1/2 cups rolled oats
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/4 tsp ginger (Yes, 1 1/4 tsp)
- 1 1/4 tsp cinnamon (Yes, 1 1/4 tsp)
- 2 tsp cornstarch
- 1/4 cloves
- 1/8 nutmeg optional
- 1/8 allspice optional
- 1/4 tsp salt
Instructions
- Preheat the oven to 375℉/190℃ and line a muffin tin with 12 liners, set aside.
- Add flour, oats, baking soda, baking powder, cornstarch, cinnamon, nutmeg, cloves, ginger, allspice, and salt into a bowl. Mix to combine and set aside.1 3/4 cups all purpose flour, 1 1/2 cups rolled oats, 1 tsp baking soda, 1 1/2 tsp baking powder, 1 1/4 tsp ginger, 1 1/4 tsp cinnamon, 2 tsp cornstarch, 1/4 cloves, 1/8 nutmeg, 1/4 tsp salt, 1/8 allspice
- In a large bowl, add the brown sugar, oil, eggs, vanilla, milk, sour cream, maple syrup, and molasses. Whisk well to combine (2-3 minutes) and set aside.3/4 cups dark brown sugar, 1/3 cup maple syrup, 2 tbsp molasses, 2/3 cups oil, 3/4 cups milk, 1/2 cup sour cream, 2 large eggs, 1 tbsp vanilla
- Combine the dry and wet ingredients together until a soft muffin batter forms. Do not over-mix.
- Scoop evenly between the liners, I like using a cookie scooper for this to minimize the mess! Sprinkle white sugar on top (optional).
- Bake for 22-28 minutes or until a toothpick inserted comes out clean. Allow to cool, and enjoy!
Notes
Important mixing note: Do not use a stand mixer for this recipe. The muffin batter WILL get over-mixed, and the muffins will turn out tough and rubbery. Only use a whisk and spatula, and only mix until the dry ingredients disappear.
Spices: There are a lot of spices in these muffins! I highly recommend using them all if you can, but if you can't the nutmeg and allspice is optional.
Oats: Only use rolled oats or large flake oats. Instant 'quick' oats are thin and small, they don't absorb liquids the same and won't work for this recipe.
Molasses: Unsulphured molasses is the best in this recipe. Black molasses it to bitter.
Brown sugar: Dark brown sugar is best as it carries more molasses and will deepen that gingerbread flavour, but light brown sugar works as well.