Breakfast & Brunchcarriesexperimentalkitchen5.0
Gingerbread Muffins
These Gingerbread Muffins are super moist with a spicy zing make a tasty on the go breakfast or afternoon holiday snack.
👥 6 Servings⏱️ Prep & Cook: 28 min⏳ Prep: 10 min🔥 Cook: 18 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 350 degrees F.
2
Add the flour, cocoa powder, ginger, baking soda and salt to a medium bowl and mix well to combine.
cocoa powder2 tablespoonsground ginger1 tablespoonbaking soda1 teaspoon
3
Next, combine the butter, both sugars, molasses, milk and eggs in a large bowl and whisk until smooth.
melted butter8 tablespoons¼ cup milkmilk2 tablespoonslarge eggs2
4
Gradually add the dry ingredients to the wet ingredients and hand mix with a spoon until smooth.
5
Add the paper liners to the muffin tin and fill with the batter two-thirds to the top. Place in the oven and bake ⏱️ 18-20 minutes. The muffins will be done when they puff up in the middle and spring back when gently touched on the top. Remove the muffins and allow to cool on a wire rack.
6
For the Optional Glaze
7
Combine the ingredients in a small bowl and whisk until smooth. Drizzle on top of the muffins before serving. (I don't recommend using this glaze until you're ready to serve; it won't hold up well when storing.)
Nutrition Facts
calories
577 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
2 g
sugar Content
65 g
sodium Content
538 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
104 mg
carbohydrate Content
99 g
saturated Fat Content
11 g
unsaturated Fat Content
6 g
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