These gingerbread muffins are moist, tender, and packed with warm gingerbread spices. They are a delicious way to enjoy this popular holiday flavor!
Simple and delicious homemade gingerbread muffins
It’s no surprise that we like the muffins. They are perfect for snacks, breakfast, bento boxes or gifts. They are easy to make and are also very frozen. What don’t love?
This little gem is no exception. It’s a simple, no extra muffin. Stir the ingredients and bake them in a pan. But they almost make their simplicity addictive. Tender muffins, filled with gingerbread spices, topped with jagged sugar to crunch slightly. Their delicious dishes contain the warmth of butter. But I think the next day tastes even better. They freeze beautifully and one of the baskets makes a great gift during the holidays.
The ingredients you need to make a gingerbread muffin:
- All-purpose flour
- baking powder
- baking soda
- Salt
- Cinnamon
- Ginger on the ground
- Ground lilac
- Molasses
- brown sugar
- milk
- Oil
- egg
- vanilla
- Crude sugar
How to Make Homemade Gingerbread Muffins:
- Mix dry ingredients. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and chopped cloves.
- Mix wet ingredients. In a medium bowl, whisk molasses, brown sugar, milk, oil, eggs and vanilla extract well.
- Combined. Pour the wet ingredients into the dry ingredients and stir until combined.
- bake. Skip the batter into a muffin pan that has been coated with paper-lined or lined paper-lined. Sprinkle with japonica if needed. Bake at 400 degrees for 8 minutes. Reduce heat and bake for another 8-10 minutes, or until the toothpick inserted in the middle is clean.
- enjoy!
Tips and suggestions:
Delicious addition:
- For a stronger ginger flavor, add some chopped crystalline ginger
- White chocolate chips
- Dried cranberries
- Instead of jaggery, dip the top into a simple glaze. Stir together 1-1/2 cup powdered sugar, 3 tablespoons of milk and 1 teaspoon of vanilla extract. Let the muffins cool for about 10 minutes and then dip in the glaze. Add some festive sprinklers for a festive Christmas style!
How to store the remaining gingerbread muffins
The remaining muffins will be kept fresh in an airtight container for 3-5 days at room temperature. To perform longer storage space, it will be frozen for up to 3 months.
Looking for more muffin recipes?
Gingerbread Muffins
These gingerbread muffins are moist, tender, and packed with warm gingerbread spices. They are a delicious way to enjoy this popular holiday flavor!
Serve: 12 muffin
Calories: 197KCAL
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Preheat the oven to 400°F. Spray muffin tin with non-stick cooking spray or lined with muffin.
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In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and cloves.
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In a small mixing bowl, whisk together molasses, brown sugar, milk, oil, eggs and vanilla. Slowly fold the wet ingredients to dry and mix until combined.
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Evenly insert the batter into about 3/4 of the 12 muffin cups. Sprinkle with japonica.
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Bake the muffins at 400°C for 8 minutes, then reduce the heat to 350. Bake for an extra 8-10 minutes, or until the toothpick is inserted in the middle is mostly clean.
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Remove from the oven and transfer to a cooking rack. After cooling, store in an airtight container for 3-5 days at room temperature. These muffins are very frozen and can be frozen in an airtight container for up to 3 months. enjoy!
Calories: 197KCAL | carbohydrate: twenty fourg | protein: 3g | Fatty: 10g | Saturated fat: 1g | Polyunsaturated fat: 3g | Monounsaturated fat: 6g | Trans fat: 0.04g | cholesterol: 31mg | sodium: 188mg | Potassium: 258mg | fiber: 1g | sugar: 16g | Vitamin A: 67IU | Vitamin C: 0.01mg | calcium: 96mg | iron: 1mg
