Spice Muffins
These 1940s spice muffins are a simple, comforting treat filled with warm flavors like ginger, cinnamon, and nutmeg. They come together quickly with just a few pantry staples and bake up soft and tender with a slightly spicy kick. Perfect for cozy mornings or anytime you want a nostalgic bite of homemade goodness.
Servings 12
Equipment
- Hand Mixer
Ingredients
- 2 Cups Flour
- 1 Egg Well Beaten
- ½ Cup Sugar
- 1 Cup Milk
- ¼ Cup Shortening Melted
- 1 Teaspoon Ginger
- 1 Teaspoon Nutmeg
- 1 Teaspoon Cinnamon
- 1 Teaspoon Salt
- 3 Teaspoons Baking Powder
Instructions
- Preheat oven to 425℉.
- Grease a muffin tin or use paper liners and set aside.
- Sift flour, measure, and sift again with spices, baking powder, and salt.
- Combine egg, sugar, shortening, and milk.
- Add dry ingredients. Beat only until the lumps are gone.
- Fill greased muffin tins 2/3 full.
- Bake at 425℉ for 15-20 minutes.
Notes
Helpful Tips
Don’t overmix the batter. Stir just until the lumps disappear to keep the muffins tender and light.
Use room temperature eggs and milk. This helps the batter mix better and gives a fluffier texture.
Measure flour correctly. Spoon the flour into your measuring cup and level it off with a knife to avoid packing too much in, which can make muffins dense.
Melt shortening, but don’t overheat it. Let it cool slightly before adding to the batter so it doesn’t cook the egg or affect the texture.
Use a toothpick to check doneness. Insert it in the center of a muffin; if it comes out clean or with a few crumbs, they’re ready.