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Favorite Gingerbread Muffins

With mellow yet flavorful warm spices and a super easy method, these 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 – Plain yogurt – Unsalted butter

Ingredients Needed:

In a large bowl, whisk together the yogurt, eggs, butter, molasses, and vanilla. (Yogurt can be lumpy so try to whisk it smooth.)

Step 1.

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.

Step 2.

Divide the mixture among the prepared muffin tin, using ¼ cup batter in each. Sprinkle the tops with coarse or decorating sugar if desired.

Step 3.

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.

Step 4.

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Once cooled, store in an airtight container at room temperature for 3-5 days. Serve at room temperature or slightly warm, plain or topped with butter or cream cheese.