Gingerbread Muffins
User Reviews
5
3 reviews
Excellent
Gingerbread Muffins
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These Gingerbread Muffins are light, fluffy, and warm spice-filled muffins with a cute crinkle muffin top.
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Ingredients
- 1/3 cup granulated sugar
- 2/3 cup light brown sugar packed
- 1/2 cup molasses
- 1/2 cup vegetable oil
- 1/2 cup butter room temperature
- 1 egg large
- 2 teaspoon vanilla extract
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3/4 cup milk
- sugar for garnish, extra
Instructions
- Preheat oven to 375 degrees F. Line a muffin pan with cupcake liners.
- In a large bowl, add both granulated and light brown sugars, molasses, oil, and butter. Beat with a hand mixer on medium until combined.
- Add in the egg and vanilla. Beat until combined.
- In a separate bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk until combined.
- Alternate adding the dry ingredients and milk into the wet ingredients starting and ending with the dry ingredients. Beat after each addition before adding the next.
- Using a scoop or spoon, fill the cups up with batter about 3/4 of the way full.
- Place in the preheated oven and bake for 15-20 minutes. It may take longer depending on how full your cups are.
- When the muffins come out, sprinkle with a little sugar and allow them to cool.
- Can be stored covered at room temperature for 3-4 days.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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