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Gingerbread Muffins

Karissa Parrish
These gingerbread muffins have the best gingerbread flavor thanks to the warm spices and molasses that are mixed straight into the batter. These would be a great addition to your Christmas morning breakfast!
5 from 4 votes
Prep Time 10 minutes
Cook Time 15 minutes
Cool Time 5 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins

Equipment

Ingredients:
 
 

Gingerbread Muffins

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup brown sugar
  • ½ cup Lifeway Kefir Plain Whole Milk, room temperature
  • cup yogurt (plain or vanilla), room temperature
  • cup vegetable oil (or canola)
  • ¼ cup molasses
  • 1 large egg
  • ½ teaspoon vanilla extract

Vanilla Glaze

  • 1 cup powdered sugar
  • 3 tablespoons heavy whipping cream
  • ¾ teaspoon vanilla extract

Instructions:
 

  • Preheat the oven to 400 degrees and line a 12-count muffin pan with cupcake liners or non-stick spray.

Gingerbread Muffins

  • In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
  • In a large bowl, whisk together the brown sugar, Lifeway Kefir milk, yogurt, vegetable oil, molasses, egg, and vanilla extract. Add the flour mixture and use a silicone spatula to gently fold everything together until combined.
  • Divide the batter up evenly, filling each muffin cup about ¾ of the way full. Bake for 15-18 minutes. Use a toothpick to check the center of the muffins for doneness.
  • Allow the muffins to cool for 5 minutes in the pan before transfering them over to a wire rack to finish cooling.

Vanilla Glaze

  • In a small bowl, whisk together the powdered sugar, heavy whipping cream, and vanilla extract until a glaze forms. Drizzle over the top of the cooled muffins and serve.
  • Keep any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days.

Notes:

Muffin Pan: Prep your 12-count muffin pan by lining it with muffin liners. If you don’t have liners, spray each muffin cup with cooking spray. 
Folding: When you add the dry ingredients into the wet 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 silicone spatula until the ingredients are just combined with each other, “folding” everything together.
Muffin Batter: Fill each muffin cup just to the top with batter. I used my #24 cookie scoop to make this process a lot easier and less messy.

Nutrition

Serving: 1muffinCalories: 247kcalCarbohydrates: 40gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 20mgSodium: 192mgPotassium: 147mgFiber: 1gSugar: 25gVitamin A: 97IUVitamin C: 0.03mgCalcium: 64mgIron: 1mg
Keyword christmas muffins, gingerbread muffins, gingerbread muffins with vanilla glaze
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