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Great with a cup of coffee or hot chocolate on Christmas morning, these Gingerbread Muffins are full of spices and topped with white sugar sprinkles for just a hint of sweetness. They are a perfect compliment to the sugar overload that is Christmas!
I have not always loved gingerbread. It wasn’t until I tried the Starbucks Gingerbread Loaf that I fell in love with the sweet and spicy flavors. Did you know that you could buy that stuff by the loaf? It’s wracked with calories though – I mean, the cream cheese frosting alone..I don’t even want to think about it! So i knew that if I wanted to be able to enjoy this traditional Christmas treat, I was going to have to find another recipe that would be a little easier to indulge in.
My kids aren’t fans of breads, but they love muffins, so I set out to find a recipe that was similar to Starbucks, but in a muffin form. The result was a muffin that is moist and slightly dense and absolutely delicious!
When I came across this recipe, I knew I’d found a winner. Try them for yourself!
Gingerbread Muffins
Ingredients
- 2 1/2 cups flour
- 1 1/2 teaspoon ginger powder
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter melted and cooled
- 1/2 cup brown sugar
- 1/4 cup applesauce
- 1/2 cup molasses
- 1 egg
- 3/4 cup nonfat milk
- 1/4 cup white sugar sprinkles
Instructions
- Preheat oven to 350 degrees. Line a muffin tray with cupcake liners.
- In a medium mixing bowl, combine flour, ginger, cinnamon, baking powder and salt with a whisk. Set aside.
- In a stand mixer with the paddle attachment, stir together butter, brown sugar, applesauce, molasses and egg until combined.
- Add dry ingredients and milk and stir just until ingredients are combined. Over-mixing will result in a very dense muffin.
- Scoop batter evenly into muffin cups. (Using a ice cream scoop is helpful).
- Sprinkle sugar sprinkles on top of the muffin batter.
- Bake for 25-30 minutes or until a toothpick comes out clean.
Notes
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
For more delicious muffins, be sure to try these:
Zucchini Carrot Oatmeal Muffins
I just made these. I was worried they would be dry because the batter was very thick, but they came out very good. It wasn’t until I read back through the recipe that I realized I forgot the milk! They turned out great anyway, and I’m sure they’ll be even better next time when I remember to add the milk!
So glad you enjoyed them!