✨ Fresh‑Milled Flour Gingerbread Muffins (Cozy Homestead Holiday Baking)
These Fresh‑Milled Flour Gingerbread Muffins are warm, tender, and perfectly spiced with ginger, cinnamon, and molasses. Fresh‑milled soft white wheat gives them incredible flavor and softness, while powdered buttermilk keeps the recipe simple and homestead‑friendly. A cozy holiday muffin ready in under 30 minutes.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 12 muffins 1x
- Category: Snack
- Method: Baking
Ingredients
Scale
- 335g soft white wheat berries (weighed before milling)
1 tablespoon ground ginger
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup avocado oil
1/2 cup molasses
2/3 cup brown sugar
1 egg
- 1 cup buttermilk Note: I don’t usually keep fresh buttermilk on hand — I prefer powdered buttermilk and mix it as needed.
Instructions
- Preheat the oven: Set your oven to 350°F. Grease your muffin tin or line with paper liners.
- Mill the flour: Weigh 335g soft white wheat berries, then mill them fresh.
- Mix the dry ingredients: In a large bowl, whisk together the freshly milled flour, ginger, cinnamon, baking powder, baking soda, and salt.
- Mix the wet ingredients: In a separate bowl, whisk together the avocado oil and brown sugar. Add the molasses, then the egg, then the buttermilk. Mix until smooth.
- Combine: Add the dry ingredients to the wet ingredients and mix until just combined.
- Fill the muffin cups: Divide the batter evenly between the muffin cups. They will be full — this is correct.
- Bake: Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for 2–4 minutes, then transfer to a wire cooling rack.