Gingerbread Muffins

Prep 15 mins
Cook 10 mins
Total 25 mins

Basket filled with a tea towel and mini gingerbread muffins.

It is officially December, which mean’s it is time to start some holiday baking. For me this usually means a jeans size worth batch of peanut butter blossoms and butterscotch haystacks.

But this year, I am going to try to watch the sweets I make and eat…which is going to be extremely difficult. And I can’t promise I won’t slip up a couple times…but I do promise that this year I will be trying and sharing some new recipes. So to start, I made these fun Gingerbread Muffins. 

 

 

Yield: 32 mini muffins

Gingerbread Muffins

Gingerbread muffins in a bowl with a tea towel.

Easy Gingerbread Muffins made with lots of warm spices and molasses, this gingerbread is moist, dense and sweet. Perfect for the holidays!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1/2 cup whole milk
  • 1 1/2 teaspoon white vinegar
  • 1/2 cup brown sugar
  • 1 1/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1 large egg
  • 1/4 cup molasses
  • 1/4 cup melted butter

Instructions

  1. Preheat oven to 350°F. Line mini muffin pan with muffin liners.
  2. In a small bowl, whisk together milk and vinegar. Allow to sit for 5 minutes.
  3. In a medium bowl, combine sugar, flour, baking soda, cinnamon, ginger, salt and nutmeg in a bowl.
  4. In a separate bowl, mix the egg, molasses, melted butter, and milk mixture together.
  5. Add the dry ingredients to the wet ingredients and stir until just blended.
  6. Using a piping bag or ziplock baggie, fill pre-greased mini muffin tins about 3/4 full.
  7. Bake for 8 to 10 minutes or until a toothpick comes out clean. Be careful not to overcook the muffins, as they can dry out easily.

Nutrition Information:

Yield:

32 mini muffins

Serving Size:

1

Amount Per Serving: Calories: 54Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 73mgCarbohydrates: 9gFiber: 0gSugar: 5gProtein: 1g

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Comments

20 Responses
  1. Jessy

    Make sure that if you are baking this that you dont forget the baking soda!! I had made these and was about to put them in the oven when I realized the baking soda wasn’t in it, because the actual recipe left it out! πŸ™‚ cant wait to try them again!!

  2. Danny

    These muffins look out of this world! I will try these for sure, let see if my dog likes it, he is very picky when it comes to food πŸ™‚

  3. Krystal R

    YUM! My arse thanks you, these sound perfect!!! BTW – I love Brody’s gimme more muffin picture, too cute. πŸ˜‰

  4. Georgia @ The Comfort of Cooking

    I think I just DIED from cuteness. Brody is so adorable, and what a good dog being so patient for these amazing little muffins! I can’t get enough of gingerbread lately, and these are right up my alley. Thanks for sharing, Jessica!

  5. Heather

    Just out of curiosity, by adding the vinegar to the milk, are you trying to create like a sour milk or buttermilk taste? Can you sub in buttermilk?

  6. Rachel

    I agree – with or without frosting. I made some as cupcakes not long ago and definitely ate a few without frosting.

  7. Eat Good 4 Life

    Love the idea of the ginger flavor for the muffins especially now around the holidays. Great pictures of the dog by the way πŸ™‚

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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