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Gingerbread Muffins

Karissa Parrish (Ginger Snap)
Warm spices, a sweet vanilla glaze, and a moist interior, these Gingerbread Muffins are a must-bake this Christmas season. This easy muffin recipe is perfect for both breakfast and dessert!
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Cooling Time 5 mins
Total Time 30 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins

Equipment

  • 12-count muffin pan
  • Whisk
  • Cupcake Liners

Ingredients:
  

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup brown sugar
  • 1/2 cup milk
  • 1/2 cup yogurt (plain or vanilla)
  • 1/3 cup vegetable oil (or canola)
  • 1/4 cup molasses
  • 1 large egg
  • 1/2 tsp vanilla extract

Vanilla Glaze:

  • 1 cup powdered sugar
  • 3 tbsp heavy cream
  • 1/2 tsp vanilla extract

Instructions:
 

  • Preheat the oven to 400 degrees and line a 12-count muffin pan with cupcake liners (or spray with non-stick spray).
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  • In a medium-sized mixing bowl, whisk together the brown sugar, milk, yogurt, vegetable oil, molasses, egg, and vanilla extract until fully combined. Pour the wet ingredients into the dry ingredients and fold together using a silicone spatula (stop when you see no more white flour).
  • Fill the cupcake liners 2/3 of the way full (about 1 1/2 tablespoons of batter) evenly and bake for 15-18 minutes. Use a toothpick to check for doneness (the toothpick should come out clean or crumbly, not wet with batter).
  • Allow the muffins to cool for 5 minutes in the pan and then transfer them over to a wire baking rack.
  • Vanilla Glaze: As the muffins are cooling in the pan, make the vanilla icing. Mix all of the ingredients together and drizzle over the top of the warm muffins ( I do this once the muffins are on the wire rack). You can either pipe on the glaze (like I did) or use a spoon or whisk.
    Store any leftover muffins in an airtight container on the counter for up to 3 days or in the refrigerator for 5 days.

Notes:

Prepare Muffin Pan: Line a 12-count muffin pan with cupcake liners (or spray with non-stick spray). Using cupcake liners makes for an easier clean-up and I like the way the muffins look.
Molasses: I recommend using Grandma's Molasses (not sponsored). It's great for baking and isn't overly strong in flavor. Do not use blackstrap molasses in this recipe!
Folding Ingredients: When you add the wet ingredients into the dry (this is step 3) it’s very important that you fold the ingredients together. Folding: to carefully combine ingredients without stirring or beating. We do this by using a wooden spoon or silicone spatula until the ingredients are just combined with each other, “folding” everything together.
Storing Leftovers: Store any leftover muffins in an airtight container on the counter for up to 3 days or in the refrigerator for 5 days.
Keyword christmas muffins, gingerbread muffins