Gingerbread Muffins
Gingerbread Muffins are a Christmas morning breakfast tradition!
The aroma of gingerbread is the official scent of the holidays. While everyone else is baking gingerbread cookies, I’m mixing up a batch of something even more magical: homemade gingerbread muffins. There’s nothing like a warm, tender gingerbread muffin filled with fragrant spices to start Christmas day off on a special—and easy—note. With all the feasting that happens later in the day, a simple yet delicious breakfast is the perfect solution. These bakery-style muffins are a great low-effort, high-reward recipe that makes the whole house smell incredible and is guaranteed to get the family out of bed.
Gingerbread Muffins
Ingredients
- 1/4 cup packed brown sugar
- 1/2 cup molasses
- 1/3 cup milk
- 1/3 cup vegetable oil
- 1 egg
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
Instructions
- Heat oven to 400°F. Place paper baking cups in each muffin cup.
- In large bowl, beat brown sugar, molasses, milk, oil and egg with spoon.
- Stir in remaining ingredients just until flour is moistened.
- Divide batter evenly among muffin cups.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
- Immediately remove from pan to cooling rack. Cool completely, about 30 minutes.
