These gingerbread muffins are moist, soft and filled with warm gingerbread spice. What a delicious way to enjoy this popular holiday flavor!
Simple and delicious homemade gingerbread muffins
It's no surprise that we love muffins here. Perfect as a snack, breakfast, lunch box or gift. It's easy to make and great for freezing. What's not to love?
This little gem is no exception. It's a simple muffin without any unnecessary details. Mix the ingredients, put them in a pan and bake. But its simplicity is almost addictive. Soft muffins are filled with gingerbread spice and topped with granulated sugar for a little crunch. It is delicious served warm and spread with plenty of butter. But I think it tastes better the second day. They freeze beautifully, and these muffin baskets make great gifts during the holidays.
Ingredients needed to make gingerbread muffins:
- all purpose flour
- baking powder
- baking soda
- salt
- cinnamon
- ginger powder
- clove powder
- molasses
- brown sugar
- milk
- Oil
- egg
- vanilla
- granulated sugar
How to make gingerbread muffins at home:
- Mix dry ingredients. In a large mixing bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ground ginger and ground cloves.
- Mix wet ingredients. In a medium bowl, mix molasses, brown sugar, milk, oil, eggs, and vanilla extract until well combined.
- to combine. Pour wet ingredients into dry ingredients and stir until combined.
- baking. Place batter in a greased or paper lined muffin pan. Sprinkle with granulated sugar if desired. Bake at 400 degrees for 8 minutes. Reduce the heat and bake for another 8 to 10 minutes, or until a toothpick inserted in the center comes out clean.
- enjoy!
Tips and suggestions:
Tasty additions:
- For a more intense ginger flavor, add chopped crystallized ginger.
- white chocolate chips
- dried cranberries
- Instead of granulated sugar, dip the tops in a simple glaze. Whisk together 1-1/2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla extract. Let the muffins cool for about 10 minutes before dipping them in the glaze. Add some Christmas sprinkles for a festive look!
How to Store Leftover Gingerbread Muffins
Leftover muffins will stay fresh in an airtight container at room temperature for 3 to 5 days. For longer storage, freeze for up to 3 months.
Looking for more muffin recipes?
Gingerbread Muffins
These gingerbread muffins are moist, soft and filled with warm gingerbread spice. What a delicious way to enjoy this popular holiday flavor!
Serving Size: 12 muffin
calorie: 197calorie
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Preheat oven to 400°F. Spray the muffin tin with non-stick cooking spray or line it with muffin liners.
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In a large mixing bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
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In a small mixing bowl, mix together the molasses, brown sugar, milk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry ingredients and mix until combined.
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Spoon batter evenly into 12 muffin cups, about 3/4 full. Sprinkle with granulated sugar.
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Bake muffins at 400°F for 8 minutes, then reduce heat to 350°C. Bake for an additional 8 to 10 minutes, or until a toothpick inserted in the center comes out almost clean.
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Remove from oven and transfer to a cooking rack. After cooling, store in an airtight container at room temperature for 3-5 days. These muffins freeze really well and can be frozen in an airtight container for up to 3 months. enjoy!
calorie: 197calorie | carbohydrate: 24g | protein: threeg | province: 10g | Saturated Fat: Oneg | Polyunsaturated fat: threeg | Monounsaturated fat: 6g | trans fat: 0.04g | cholesterol: 31mg | salt: 188mg | potassium: 258mg | fiber: Oneg | sugar: 16g | Vitamin A: 67IU | Vitamin C: 0.01mg | calcium: 96mg | steel: Onemg
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Natalie Monson
I'm a registered dietitian, mom of 4, a passionate lover of food, and a huge fan of healthy habits. Here you'll find delicious recipes full of fruits and vegetables, tips to help your kids eat better and become intuitive eaters, and lots of resources for feeding your family.
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