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Gingerbread Muffins
20 comments
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
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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