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
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
- Preheat oven to 350°F. Line mini muffin pan with muffin liners.
- In a small bowl, whisk together milk and vinegar. Allow to sit for 5 minutes.
- In a medium bowl, combine sugar, flour, baking soda, cinnamon, ginger, salt and nutmeg in a bowl.
- In a separate bowl, mix the egg, molasses, melted butter, and milk mixture together.
- Add the dry ingredients to the wet ingredients and stir until just blended.
- Using a piping bag or ziplock baggie, fill pre-greased mini muffin tins about 3/4 full.
- 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 muffinsServing Size:
1Amount Per Serving: Calories: 54Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 73mgCarbohydrates: 9gFiber: 0gSugar: 5gProtein: 1g
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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! 🙂 cant wait to try them again!!
Eek! Sorry about that – thanks for letting me know! I just updated the recipe!!
That is one of the cutest dogs I have ever seen !!
Delicious!
Adorable little muffins, but that pooch takes the “cake”. GREG
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 🙂
Aww, Brody is so adorable, I would have given him a couple too! They look super yummy 🙂
YUM! My arse thanks you, these sound perfect!!! BTW – I love Brody’s gimme more muffin picture, too cute. 😉
These look so cute! I absolutely love gingerbread!
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!
Omg Brody is adorable and these muffins looks great! I wouldnt take my eyes off of them either!
OMG! That’s hysterical. I actually LOLed. hehe Brody is sooo cute!
Ooooh yummy! A perfect holiday breakfast treat!
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?
I agree – with or without frosting. I made some as cupcakes not long ago and definitely ate a few without frosting.
Can’t wait to try these. They look delicious.
With or without frosting, they look great!
Love the idea of the ginger flavor for the muffins especially now around the holidays. Great pictures of the dog by the way 🙂
Yum–I love holiday treats! Definitely going to try these
Gingerbread muffins are on my “to bake” list. Thanks for sharing! 🙂