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.

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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15 muffins
Calories 216kcal

Ingredients 

  • 1/3 cup sugar
  • 1/2 cup brown sugar
  • 1/3 cup molasses
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 1 egg
  • 1/2 teaspoon vanilla
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/4 cup evaporated milk
  • 1/4 cup milk
  • course sugar for garnish

Instructions

  • Preheat oven to 400 degrees F.
  • Line 14 to 15 muffin tins with cupcake liners.In a large mixing bowl combine sugar, brown sugar, molasses, oil, applesauce egg, and vanilla. Mix well.
  • In a separate bowl sift together flour, baking powder, baking soda, salt, cinnamon, and ginger. Whisk together.
  • In a small bowl combine the milks.
  • Alternate adding the flour mixture with the milk mixture until just combined. Do not over mix.
  • Fill muffins 3/4 of the way full.
  • Sprinkle with coarse sugar and bake for 10 minutes at 400 degrees F.
  • After 10 minutes, turn the oven down to 375 degrees F. Bake for another 3 to 5 minutes.
  • You know they are done when the muffins spring back to the touch. Do not over bake or they will be tough.
  • Cool on a wire rack.

Nutrition

Calories: 216kcal | Carbohydrates: 34g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 193mg | Potassium: 168mg | Fiber: 1g | Sugar: 19g | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 1mg
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Enjoy!

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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 :)