These Gingerbread Muffins are moist, tender, and packed with warm gingerbread spices. They are a delicious way to enjoy this popular holiday flavor!
Simple and Delicious Homemade Gingerbread Muffins
It’s no surprise that we love muffins around here. They’re perfect for snacks, breakfast, lunchboxes, or gifts. They’re easy to make and they freeze great too. What’s not to love?
This little gem is no exception. It’s a simple, no frills muffin. Stir up the ingredients, plop them in a pan and bake. But they’re almost addicting in their simplicity. Tender muffins, packed with gingerbread spices, and topped with coarse sugar for a little bit of crunch. They’re delicious served warm slathered with butter. But I think the flavor is even better the second day. They freeze beautifully, and a basket of these muffins makes a great gift during the holidays.
Ingredients You’ll Need to Make Gingerbread Muffins:
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Cinnamon
- Ground Ginger
- Ground Cloves
- Molasses
- Brown Sugar
- Milk
- Oil
- Eggs
- Vanilla
- Coarse Sugar
How to Make Homemade Gingerbread Muffins:
- Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ground ginger, and ground cloves in a large mixing bowl.
- Mix the wet ingredients. In a medium bowl, whisk together the molasses, brown sugar, milk, oil, eggs and vanilla extract until well combined.
- Combine. Pour the wet ingredients into the dry ingredients and stir just until combined.
- Bake. Scoop the batter into a muffin pan that has been greased or lined with paper liners. Sprinkle with coarse sugar, if desired. Bake at 400 degrees for 8 minutes. Reduce the heat and bake for an additional 8-10 minutes or until a toothpick inserted in the center comes out clean.
- Enjoy!
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Tips & Suggestions:
Tasty Additions:
- For a more intense ginger flavor, add some minced crystallized ginger
- White chocolate chips
- Dried cranberries
- Instead of the coarse sugar, dip the tops in a simple glaze. Whisk together 1-1/2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla extract. Allow the muffins to cool for about 10 minutes before dipping in glaze. Add some holiday sprinkles for a festive Christmas touch!
How to Store Leftover Gingerbread Muffins
Leftover muffins will stay fresh in an airtight container for 3-5 days at room temperature. For longer storage, freeze for up to 3 months.
Looking for More Muffin Recipes?
Gingerbread Muffins
These Gingerbread Muffins are moist, tender, and packed with warm gingerbread spices. They are a delicious way to enjoy this popular holiday flavor!
Servings: 12 muffins
Calories: 197kcal
- Preheat oven to 400℉. Spray a muffin tin with non-stick cooking spray or line with muffin liners.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
- In a small mixing bowl, whisk together molasses, brown sugar, milk, oil, eggs, and vanilla. Slowly fold the wet ingredients into the dry, and mix just until combined.
- Scoop batter evenly into 12 muffin cups about 3/4 full. Sprinkle with coarse sugar.
- Bake muffins for 8 minutes at 400℉, then reduce the heat to 350. Bake for an additional 8-10 minutes or until a toothpick inserted in the center comes out mostly clean.
- Remove from the oven and transfer to a cooking rack. Once cooled, 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!
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Natalie Monson
I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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