With mellow yet flavorful warm spices and a super easy method, these Gingerbread Muffins are (dare I say it) perfect.
– Whole wheat flour – Baking soda – Ground ginger – Ground allspice and cinnamon – Salt – Brown sugar – Molasses – Eggs – Vanilla extract – Yogurt – Butter
In a large bowl, whisk together the yogurt, eggs, butter, molasses, and vanilla. (Yogurt can be lumpy so try to whisk it smooth.)
In a separate medium bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ground ginger, allspice, and salt.
Gently fold the flour mixture into the yogurt mixture. Preheat the oven to 375 degrees F. Grease 11 cups of a standard-size muffin tin with nonstick spray. (They may stick to paper liners.)
Divide the mixture among the prepared muffin tin, using ¼ cup batter in each. Sprinkle the tops with coarse or decorating sugar if desired.
Bake for 14-16 minutes, or until a cake tester inserted into the center comes out clean. Let cool in the pan for a minute, then transfer muffins to a wire rack to cool.
Once cooled, store in an airtight container at room temperature for 3-5 days. You can also store them in the fridge if you’d like, though they do firm up a little when cold.