Gingerbread Muffins Recipe
Part-breakfast, part-sweet treat, these muffins do double duty for brunch, snacks or gifted to friends.
Servings: 12
Calories: 326kcal
Equipment
- Muffin tin
- Whisk
- Large mixing bowl
Ingredients
For the gingerbread muffins:
- 1/2 cup milk of choice
- 1/2 tsp ground nutmeg
- 1 1/2 tsp ginger
- 2 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 1/4 cup flour
- 1 tsp vanilla extract
- 2 eggs
- 1/3 cup canola oil
- 1/2 cup molasses
- 1/2 cup brown sugar
- 1/3 cup white granulated sugar
- 1/4 tsp ground cloves
For the lemon glaze:
- 1 3/4 cup powdered sugar
- 5 tbsp fresh lemon juice
Instructions
To make the gingerbread muffins:
- Preheat oven to 375 degrees F. Lightly spray a muffin tin with cooking spray or line with paper liners and set aside.
- In a large bowl, whisk together the milk, sugars, molasses, oil, eggs and vanilla extract until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
- Slowly add in the dry ingredients to the wet, stirring until just combined. Place ~1/4 cup batter into each muffin tin, filling 2/3 of the way up.
- Bake at 375 degrees F for 15 minutes. Then, lower the heat to 350 degrees F and bake an additional 5-7 minutes until toothpick comes out clean. Enjoy as is or with lemon glaze, recipe below.
To make the lemon glaze:
- Mix together the powdered sugar and fresh lemon juice in a mixing bowl until smooth.
- Spoon onto muffins.
Nutrition
Serving: 1g | Calories: 326kcal | Carbohydrates: 62g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 167mg | Potassium: 311mg | Fiber: 1g | Sugar: 43g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg