Gingerbread Muffins

Get into the holiday spirit with a batch of gingerbread muffins. Perfect for breakfast, snacking, or dessert, these tender muffins are filled with holiday spices and topped with a dusting of confectioner's sugar.

Prep Time 10

Cook Time 18

Total Time 28

Servings muffins

Author Heather

Ingredients

½ cup (100 g) vegetable oil
½ cup (107 g) brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup (170 g) molasses
½ cup (114 g) boiling water
2 cups (240 g) all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
2 tablespoons confectioner's sugar for dusting, optional

Instructions

Preheat oven to 350℉. Line a muffin pan with paper liners and set aside.
In a large bowl, add oil, brown sugar, eggs, and vanilla extract. Stir to combine.
In a small bowl, add molasses and boiling water. Stir until combined. Add to liquid mixture and stir to combine.
In a separate bowl, whisk (or sift) together the dry ingredients: flour, baking soda, ginger, cinnamon, cloves, and salt. Make a well in the middle of the dry ingredients and add wet ingredients. Stir until just combined.
Portion batter into muffin pan, filling about ¾ full. Bake for about 17-20 minutes, or until muffins pop back when gently pressed on top. If an indent is left, your muffins need more time.
Transfer to a cooling rack to cool completely before dusting tops with confectioner's sugar (optional).

Video

Notes

Storage: Store cooled muffins in a tightly sealed container at room temperature. Homemade muffins will keep for about 3 days.
Freezing: Muffins can be frozen in a freezer safe container for up to 3 months. Set frozen muffins on counter top for 30 minutes to bring to room temperature.

Nutrition