Go Back
+ servings
gingerbread-muffins-on-counter
Print Add to Collection

Favorite Gingerbread Muffins

With mellow yet flavorful warm spices and a super easy method, these Gingerbread Muffins are (dare I say it) perfect.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 11 (Makes 11 regular size muffins)
Calories 152kcal

Ingredients

  • 1 cup plain whole-milk yogurt
  • 2 eggs
  • ¼ cup unsalted butter (melted and cooled slightly)
  • ¼ cup molasses
  • 1 teaspoon vanilla extract
  • 1 ¼ cups whole wheat flour
  • ¼ cup brown sugar (lightly packed)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon allspice (or cloves)
  • ¼ teaspoon salt
  • Coarse or decorating sugar, optional (gold is pretty here!)

Instructions

  • 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.)
  • 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.
  • Divide the mixture among the prepared muffin tin, using 1/4 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 run a knife around the edges and transfer muffins to a wire rack to cool.

Notes

  • 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.
  • If you don't have molasses, you can swap in honey. They will taste less like gingerbread, though.
  • Serve at room temperature or slightly warm, plain or topped with butter or cream cheese.
  • Dairy-free: Use vegetable or coconut oil in place of the butter and 3/4 cup nondairy milk in place of the yogurt.
  • Gluten-free: Use at 1:1-style gluten-free flour blend such as the one from King Arthur Flour.
  • Egg-free: Omit the eggs. Add 1/2 cup milk and proceed with the recipe.
  • Stir in 1 cup blueberries if desired.

Nutrition

Serving: 1muffin | Calories: 152kcal | Carbohydrates: 22g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 179mg | Potassium: 219mg | Fiber: 2g | Sugar: 12g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg