Gingerbread Muffins
These gingerbread muffins are soft, tender, and flavored with Christmas spices. They're easy to make and perfect for a holiday breakfast or brunch.
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Servings: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 1/4 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/2 cup butter (melted and cooled to room temperature)
- 1/4 cup molasses
- 1/2 cup canola or vegetable oil
- 1/3 cup whole milk (at room temperature)
- 1 large egg
- 1 teaspoon vanilla extract
- powdered sugar for sprinkling
Instructions
- Set the oven temperature to 400°F. Line a muffin pan with paper liners or lightly spray the pan with cooking spray.
- In a large bowl, combine 2 cups flour, 1/2 cup brown sugar, 1 1/4 teaspoon cinnamon, 1 teaspoon ground ginger, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon allspice. Set aside.
- In a separate medium bowl, combine the melted butter, 1/4 cup molasses, 1/2 cup vegetable oil, 1/4 cup milk, 1 egg, and 1 teaspoon vanilla.
- Add the wet ingredients to the dry ingredients and stir until well incorporated. Do not over-mix. Fill the cupcake liners ¾ full with the batter.
- Bake the muffins for 10 minutes. After 10 minutes, reduce the heat to 350°F and bake for an additional 8 to 10 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Remove the muffins from the oven and let them cool on a cooling rack. Sprinkle with confectioners sugar and serve warm or at room temperature.
Nutrition Estimate
Serving: 1muffin | Calories: 291kcal | Carbohydrates: 31g | Protein: 3g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 253mg | Potassium: 159mg | Fiber: 1g | Sugar: 15g | Vitamin A: 271IU | Vitamin C: 0.02mg | Calcium: 60mg | Iron: 2mg
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