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Gingerbread Muffins
Moist gingerbread muffin recipe. Check out the step-by-step photos above the recipe.
Course
Breakfast
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
muffins
Calories
244
kcal
Author
Kate @ I Heart Eating
Ingredients
2½
cups
all-purpose flour¹
2
teaspoons
ground ginger
2
teaspoons
ground cinnamon
1
teaspoon
baking powder
1/4
teaspoon
baking soda
1/2
teaspoon
salt
1/4
cup
oil²
2/3
cup
brown sugar
packed
1/2
cup
molasses³
1
large egg
1 1/3
cups
buttermilk⁴
2
tablespoons
sparkling sugar
optional
Instructions
Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
In a medium mixing bowl, combine flour, ginger, cinnamon, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, whisk together oil and brown sugar.
Whisk in molasses.
Add egg, and whisk to combine.
Add buttermilk; whisk until well-combined.
Add flour mixture, and whisk until just combined.
Scoop into muffin cups. The cups will be full.
Sprinkle the tops with coarse sugar, if using.
Bake for about 20-25 minutes, or until when a toothpick inserted in the middle comes out clean.
Video
Notes
Be sure to aerate the flour, spoon, and level it.
I've used melted coconut oil and vegetable oil in this recipe.
Mild or robust ok. I don't recommend blackstrap.
Regular or low-fat ok.
Nutrition values are estimates.
Nutrition
Serving:
1
muffin
|
Calories:
244
kcal
|
Carbohydrates:
44
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Cholesterol:
16
mg
|
Sodium:
162
mg
|
Potassium:
324
mg
|
Sugar:
23
g
|
Vitamin A:
65
IU
|
Calcium:
92
mg
|
Iron:
2.1
mg