Holiday/ Kid Friendly/ Muffins

Gingerbread Muffins

Gingerbread Muffins

Out of all of the holiday foods, the one that I eat the most year-round is gingerbread. I just love the combination of the molasses and the spices in it.

If we ever have any left over from dessert, I eat it for breakfast with a little applesauce on top (If you’ve never tried applesauce with your gingerbread, give it a shot next time. It’s such a great combo!).Gingerbread Muffins

So, it’s no surprise that I love Gingerbread Muffins. These guys are like light and fluffy gingerbread cupcakes, except, unlike cupcakes for breakfast, these muffins aren’t terribly unhealthy.

They are really delicious, though, and they’re just the thing for a festive breakfast.

Gingerbread Muffins
Print

Gingerbread Muffins

Servings 12 muffins

Ingredients

  • cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil melted
  • 1/2 cup brown sugar packed
  • 1/2 cup molasses
  • 1 large egg
  • 1 cup milk low-fat ok
  • 1/3 cup fat-free Greek yogurt
  • 2 tablespoons sparkling sugar optional

Instructions

  1. Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners or grease with nonstick cooking spray.

  2. In a medium mixing bowl, combine flour, ginger, cinnamon, baking powder, baking soda, and salt. Set aside.
  3. In a separate large bowl, whisk together coconut oil and brown sugar.
  4. Whisk in molasses.
  5. Add egg, and whisk to combine.
  6. Add milk and yogurt; whisk until well-combined.
  7. Add flour mixture, and whisk until just combined.
  8. Scoop into muffin cups. The cups will be full.
  9. Sprinkle the tops with coarse sugar, if using.
  10. Bake for about 20-25 minutes, or until when a toothpick inserted in the middle comes out clean.

 

 

Like i heart eating on Facebook

You Might Also Like

28 Comments

  • Reply
    Maria
    December 3, 2017 at 6:31 am

    They rose so beautifully in the oven! I loved them, so moist and favorable but not over-powering. I’ll be making them again!

    • Reply
      Kate
      December 4, 2017 at 12:32 pm

      I’m so glad that you liked them! Thank you for taking the time to come back and comment!

  • Reply
    Zane
    December 3, 2016 at 4:14 am

    Thank you for this recipe! Turned out so fluffy and light! Great for winter weekend mornings! I didn’t have molasses, instead used more brown sugar and instead of coconut oil I used regular vegetable cooking oil, turned out good. Also I suggest to play with spices, I added some vanilla, clove, nutmeg :)

    • Reply
      Kate
      December 3, 2016 at 10:17 am

      Great! I’m glad you liked them! Thanks for the substitution tips! People always have questions about substitutions, and I’m sure that info will be helpful for someone else.

  • Reply
    Shannon
    December 23, 2015 at 3:45 pm

    Can you make this in a bunt pan in stead of muffins?

    • Reply
      Kate
      December 23, 2015 at 9:59 pm

      I’m not sure! I’ve never tried to make this as a bundt cake, so I’m afraid that I’m not much help on that.

  • Reply
    Joanne Cunha
    December 18, 2015 at 4:18 pm

    I came across your website yesterday and I already made these muffins and the balsamic chuck roast. I love your recipes! Thanks!

    • Reply
      Kate
      December 18, 2015 at 9:30 pm

      Thank you so much!! You made my day! Thank you for taking the time to come back and leave this comment! =)

  • Reply
    Amy
    December 14, 2014 at 12:10 pm

    Not sure what went wrong, but when I made these, the batter turned out very lumpy with unhydrated flour (I think it would be better to add the dry ingredients into the wet ones instead of vice versa?) and the muffin texture was very tough and dense…. Almost inedible…

    • Reply
      Kate
      December 14, 2014 at 2:06 pm

      If the batter was lumpy and the flour wasn’t mixed in, it sounds like you needed to mix the batter more to incorporate the ingredients. I’m guessing that that’s why they were tough and dense, too. You don’t want to over-mix muffin batter, but you do want the ingredients to be incorporated.

      I’m sorry if it wasn’t clear, but you should have added the dry ingredients (flour mixture) into the wet mixture in step #7.

  • Reply
    Katie
    November 30, 2014 at 8:12 pm

    Hi Kate! I really want to make these this Christmas, but I prefer to eat dairy-free. Could almond milk or rice milk be subbed instead?

    • Reply
      Kate
      November 30, 2014 at 8:29 pm

      Hi! =) Yes! I haven’t tried rice milk, but I do know that unsweetened almond milk will work just fine in these muffins.

      • Reply
        Katie
        December 7, 2014 at 4:39 pm

        Awesome! Thanks, Kate. I’ll definitely give these a try. :-)

        • Reply
          Kate
          December 8, 2014 at 9:21 am

          Great! I hope you enjoy them! =)

  • Reply
    Jessica's Dinner Party
    January 1, 2014 at 11:29 pm

    Love the way your muffins came out! The crackle on top looks so delicious.

    • Reply
      Kate
      January 2, 2014 at 12:52 pm

      Thanks so much!! =)

  • Reply
    Donna
    December 25, 2013 at 11:50 am

    Made these muffins Christmas morning. Delicious! Plus, it makes the house smell like the holidays while they’re baking. I didn’t have coconut oil so I swapped it for canola. Still came out great. Perfect with coffee. :)

    • Reply
      Kate
      December 26, 2013 at 9:06 am

      I’m so glad you enjoyed them! They really do make the house smell amazing. =) And thanks for the tip about the canola oil! I usually get questions about substitutions, so I appreciate the tips.

  • Reply
    Carrie
    December 12, 2013 at 1:49 pm

    Hi, I was wondering what I can substitute for coconut oil in this recipe. Will applesauce work like it does in other baked goods, or should I use vegetable or canola oil?

    • Reply
      Kate
      December 12, 2013 at 2:54 pm

      Butter or oil would both work as substitutes for the coconut oil. If you use butter, you’ll need 1/3 cup butter to equal the 1/4 cup of coconut oil. If you have any other questions, just let me know.

  • Reply
    Heather @ French Press
    December 9, 2013 at 10:47 pm

    I love muffins, and gingerbread is perfect for this time of year

  • Reply
    Sue Sharpe (@suesharpe1)
    December 6, 2013 at 10:04 am

    I was directed here by @cooksipgo (Dave Cole) – Very he glad that he mentioned you on his post – they look delicious!

    • Reply
      Kate
      December 6, 2013 at 12:29 pm

      Thanks!! And thanks so much for coming by! =)

  • Reply
    Trish - Mom On Timeout
    December 4, 2013 at 9:13 pm

    These muffins would be perfect for Christmas morning Kate – well, actually any morning :) I love gingerbread and these muffins look just perfect!

    • Reply
      Kate
      December 5, 2013 at 10:16 pm

      Thanks so much, Trish!! =)

  • Reply
    Melanie @ Carmel Moments
    December 4, 2013 at 9:53 am

    I’m totally wanted gingerbread something now. These sound fabulous.

    • Reply
      Kate
      December 4, 2013 at 12:34 pm

      I think gingerbread anything is always great! Thanks!! =)

  • Reply
    Julia
    December 4, 2013 at 7:58 am

    I love how these turned out! I will be pinning and trying them!

  • Leave a Reply