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!
½cupLifeway Kefir Plain Whole Milk, room temperature
⅓cupyogurt (plain or vanilla), room temperature
⅓cupvegetable oil (or canola)
¼cupmolasses
1large egg
½teaspoonvanilla extract
Vanilla Glaze
1cuppowdered sugar
3tablespoonsheavy whipping cream
¾teaspoonvanilla 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.