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Gingerbread Muffins
5 from 3 votes

Gingerbread Muffins

These Gingerbread Muffins are light, fluffy, and warm spice-filled muffins with a cute crinkle muffin top.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 12 muffins
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 375 degrees F. Line a muffin pan with cupcake liners.
  2. In a large bowl, add both granulated and light brown sugars, molasses, oil, and butter. Beat with a hand mixer on medium until combined.
  3. Add in the egg and vanilla. Beat until combined.
  4. In a separate bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk until combined.
  5. 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.
  6. Using a scoop or spoon, fill the cups up with batter about 3/4 of the way full.
  7. Place in the preheated oven and bake for 15-20 minutes. It may take longer depending on how full your cups are.
  8. When the muffins come out, sprinkle with a little sugar and allow them to cool.
  9. Can be stored covered at room temperature for 3-4 days.