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Twelve muffins on a cooling rack with baking ingredients, utensils, and jars of spices on a marble countertop against a blue background.

Gingerbread Muffins

Prep Time:
15 Minutes
Cook Time:
15 Minutes
Difficulty:
Easy
Serves Up To:
12 Servings

Nutrition Information

Calories
260
Total Fat
9g
Total Carbohydrates
41g
Cholesterol
50mg
Sodium
160mg
Dietary Fiber
1g
Sugars
20g
Protein
4g

Ingredients

  • 2½ cups all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • ¼ tsp. ground cloves
  • ½ cup mild flavor molasses
  • ½ cup brown sugar
  • ½ cup unsalted butter, melted and cooled
  • 2 large eggs, at room temperature
  • 1 tsp. vanilla extract
  • Coarse sugar, for topping

Directions

  1. Preheat oven to 400° Prepare a muffin tin with liners or nonstick cooking spray.

  2. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Set aside.

  3. In a medium bowl, whisk molasses, brown sugar, almondmilk, butter, eggs and vanilla together. Fold wet ingredients into dry ingredients, until just combined.

  4. Fill muffin cups about ¾ full of batter. Sprinkle with coarse sugar.

  5. Bake 8 minutes. Without opening the oven, reduce heat to 350°F and continue baking 8-10 minutes, until a toothpick inserted in the center comes out clean.

  6. Allow muffins to cool on a wire rack. Serve.

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