Recipe details
Breakfast
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Gingerbread Muffins
45min
12 servings
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These warm and cozy gingerbread muffins are a perfect treat for the holiday season. The muffins are moist, tender, and bursting with the flavors of ginger, cinnamon, and molasses. Enjoy them for breakfast or as a delightful snack alongside a cup of coffee or tea.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
32 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven and prep muffin pan
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin pan or line with paper liners.
Mix dry ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
Mix wet ingredients
In another bowl, beat the eggs, milk, melted butter, brown sugar, and molasses until well combined.
Combine wet and dry mixtures
Gradually stir the wet ingredients into the dry ingredients, mixing just until incorporated.
Fill muffin cups
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake muffins
Bake for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool slightly.
Serve
Serve the gingerbread muffins warm or at room temperature. Enjoy!
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