Gingerbread Muffins Recipe
Warm up your mornings with these Gingerbread Muffins! Sweet, spiced, and tender, they’re everything you love about the holidays in muffin form.
Servings: 12 muffins
Calories: 311kcal
Ingredients
- 1/3 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/3 cup molasses
- 1/2 cup canola oil OR vegetable OR coconut oil
- 1/2 cup unsweetened applesauce
- 1 egg
- 2 tsp vanilla extract
- 2 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher sea salt
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup cashew milk we like Almond Breeze*
- turbinado sugar for sprinkling on the top
For the Maple Glaze
- 1 cup powdered sugar
- 2 tbsp cashew milk we like Almond Breeze*
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius). Line a standard-size muffin tin with 12 liners, and set aside.
- In a large mixing bowl or the bowl of a stand mixer, combine the granulated sugar, brown sugar, molasses, oil, and applesauce. Mix until combined. Add the egg and vanilla and beat until combined.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually alternate adding the dry ingredients and the milk. Mix just until combined.
- Pour the batter into the prepared muffin tin (I used a large cookie/ice cream scoop) – fill 3/4 of the way full. Sprinkle with sugar if desired (omit if you plan on glazing them).
- Place into the oven and bake for 10 minutes at 400 degrees Fahrenheit (205 degrees Celsius), then turn the oven down to 375 degrees Fahrenheit (190 degrees Celsius) and bake for an additional 5–7 minutes or until the tops spring back when touched. Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.
- For the glaze: in a small bowl, whisk together the powdered sugar, milk, maple syrup, and vanilla.
- Dip the tops of the muffins in the glaze and swirl for 30 seconds or so to remove any excess glaze. Allow to harden/set for 10 minutes before serving.
Notes
*Any kind of milk can be substituted here.
STORE your Bakery Style Muffins in an airtight container at room temperature for 3–4 days. If glazed, the glaze helps keep the tops from drying out. For longer storage, refrigerate them to extend freshness by an additional 2 days.
To FREEZE, let the muffins cool completely, then wrap each individually in plastic wrap followed by a layer of foil. Place them in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
Serving: 12serving | Calories: 311kcal | Carbohydrates: 52g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 14mg | Sodium: 247mg | Potassium: 198mg | Fiber: 1g | Sugar: 33g | Vitamin A: 24IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 2mg
