Gingerbread Muffins

These Gingerbread Muffins are holiday comfort food. Soft muffins loaded with a delicious ginger spice. This recipe makes for the perfect breakfast or snack.

Stacked Gingerbread Muffins garnished with coarse sugar.

Gingerbread Cookies are a traditional holiday favorite. This recipe for Gingerbread Muffins takes a holiday classic and transforms it into a delicious new recipe that is perfect for breakfast, snack or treat.

These muffins are soft and packed with the delicious gingerbread flavor. The coarse sugar onto provides a wonderful texture to each bite.

These Gingerbread Muffins are sure to become a new holiday staple!

Gingerbread Muffins displayed on cooling rack.

5.0 from 1 reviews
Gingerbread Muffins
 
These Gingerbread Muffins are holiday comfort food. Soft muffins loaded with a delicious ginger spice. This recipe makes for the perfect breakfast or snack.
Author:
Recipe type: Breakfast
Ingredients
  • ⅓ cup sugar
  • ½ cup brown sugar
  • ⅓ cup molasses
  • ½ cup vegetable oil
  • ½ cup applesauce
  • 1 egg
  • ½ teaspoon vanilla
  • 2¼ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1½ teaspoon ginger
  • ¼ cup evaporated milk
  • ¼ cup milk
  • coarse sugar to garnish the top
Instructions
  1. Preheat oven to 400 degrees F.
  2. Line 14 to 15 muffin tins with cupcake liners.
  3. In a large mixing bowl combine sugar, brown sugar, molasses, oil, applesauce egg, and vanilla. Mix well.
  4. In a separate bowl sift together flour, baking powder, baking soda, salt, cinnamon, and ginger. Whisk together.
  5. In a small bowl combine the milks.
  6. Alternate adding the flour mixture with the milk mixture until just combined. Do not over mix.
  7. Fill muffins ¾ of the way full.
  8. Sprinkle with coarse sugar and bake for 10 minutes at 400 degrees F.
  9. After 10 minutes, turn the oven down to 375 degrees F. Bake for another 3 to 5 minutes.
  10. You know they are done when the muffins spring back to the touch. Do not over bake or they will be tough.
  11. Cool on a wire rack.

Enjoy!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: breakfast, dessert

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Comments

  1. Jane Lemley

    The recipe says 1/ 12th teaspoon of vanilla. Is that right? Thanks. ?

    1. Chef in Training

      so sorry! it's supposed to be 1/2 teaspoon. Fixed it now :)

  2. Billie Pangalos

    5

    Oh my gosh, delicious. House smell so good! I assumed the measurement of vanilla to be 1/2 teaspoon not as typed 1/12 in recipe above. I topped with the mixture used for rimming glasses of Pumpkin Ale and Christmas Ale replacing coarse sugar.

    1. Chef in Training

      so sorry! it's supposed to be 1/2 teaspoon. Fixed it now :)