Gingerbread Muffins – Chef in Training

December 9, 2020

These Gingerbread Muffins are holiday comfort food. Soft muffins loaded with a delicious ginger spice. This recipe makes for the perfect breakfast or snack.

Stacked Gingerbread Muffins garnished with coarse sugar.

Gingerbread Cookies are a traditional holiday favorite. This recipe for Gingerbread Muffins takes a holiday classic and transforms it into a delicious new recipe that is perfect for breakfast, snack or treat.

These muffins are soft and packed with the delicious gingerbread flavor. The coarse sugar onto provides a wonderful texture to each bite.

These Gingerbread Muffins are sure to become a new holiday staple!

Gingerbread Muffins displayed on cooling rack.

Gingerbread Muffins



Recipe type: Breakfast

  • ⅓ cup sugar
  • ½ cup brown sugar
  • ⅓ cup molasses
  • ½ cup vegetable oil
  • ½ cup applesauce
  • 1 egg
  • ½ teaspoon vanilla
  • 2¼ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1½ teaspoon ginger
  • ¼ cup evaporated milk
  • ¼ cup milk
  • coarse sugar to garnish the top
  1. Preheat oven to 400 degrees F.
  2. Line 14 to 15 muffin tins with cupcake liners.
  3. In a large mixing bowl combine sugar, brown sugar, molasses, oil, applesauce egg, and vanilla. Mix well.
  4. In a separate bowl sift together flour, baking powder, baking soda, salt, cinnamon, and ginger. Whisk together.
  5. In a small bowl combine the milks.
  6. Alternate adding the flour mixture with the milk mixture until just combined. Do not over mix.
  7. Fill muffins ¾ of the way full.
  8. Sprinkle with coarse sugar and bake for 10 minutes at 400 degrees F.
  9. After 10 minutes, turn the oven down to 375 degrees F. Bake for another 3 to 5 minutes.
  10. You know they are done when the muffins spring back to the touch. Do not over bake or they will be tough.
  11. Cool on a wire rack.



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