If gingerbread cookies had a softer, fluffier cousin, it would be these muffins. Flavoured with molasses, ginger, cinnamon, and warm spices, they strike just the right balance between cosy and crave-worthy. Made with oil for added moisture and finished with a rich brown butter maple glaze, they feel festive without being fussy. Article content

What sets them apart is the use of double-acting baking powder, which releases gas twice: once when mixed with liquid and again in the oven. To give the muffins their signature domed tops, scoop the batter into well greased muffin tins and set aside for 30 minutes. This will allow the flour to hydrate, build structure and rise undisturbed. If needed, you may rest the batter for up to an hour, though a longer rest may reduce lift.

For maximum heigh

See Full Page