Get into the holiday spirit with a batch of gingerbread muffins. Perfect for breakfast, snacking, or dessert, these tender muffins are filled with holiday spices and topped with a dusting of confectioner's sugar.
Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners and set aside.
In a large bowl, cream together butter and sugar. Add eggs and vanilla. Stir until well combined.
In a small bowl, add molasses and boiling water. Stir until combined. Add to butter mixture and stir to combine.
In a separate bowl, whisk (or sift) together the dry ingredients: flour, baking soda, ginger, cinnamon, cloves, and salt. Make a well in the middle of the dry ingredients and add wet ingredients. Stir until just combined.
Portion batter into muffin pan, filling about ¾ full. Bake for 17-20 minutes, or until a toothpick inserted into the center of a mufifn comes out clean or with crumbs, not batter.
Transfer to a cooling rack to cool completely before dusting tops with confectioner's sugar (optional).
Store cooled muffins in a tightly sealed container at room temperature. Homemade muffins will keep for about 3 days.
Muffins can be frozen in a freezer safe container for up to 3 months. Set frozen muffins on counter top for 30 minutes to bring to room temperature.