December 2, 2013

Gingerbread Muffins

Nothing says Christmas like the smell of freshly baked gingerbread. And nothing puts a smile on my face faster than a muffin for breakfast or mid-morning snack. These muffins are just the right balance of sweetness to ginger spice. Not too cakey, but moist and light. With a drizzle of sweet vanilla glaze over the top, they're irresistible. They're highly freezable, so in less than a minute, you have a perfect quick and easy breakfast.

These muffins are the perfect seasonal treat. Or in the middle of July. Whatever works for you. You can even skip the glaze, go bakery style and top the muffins with coarse sugar!

 Save to ZipList Print RecipeGingerbread Muffins
Author: Herbivore Haven, Adapted from The Sisters Cafe
Makes: 12 muffins
  • 1/4 cup packed brown sugar
  • 1/2 cup molasses
  • 1/3 cup milk
  • 1/3 cup vegetable oil
  • 1 egg
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
Glaze (Optional):
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract
  1. Preheat the oven to 400 degrees.  Place a muffin paper in each muffin cup, or spray lightly with cooking spray.
  2. In a large bowl, mix together the brown sugar, molasses, milk, oil, and egg until well combined.  Stir in the remaining ingredients just until flour is moistened.  Fill each muffin cup with batter, just until 3/4 full.
  3. Bake 18-20 minutes or until tooth pick inserted in center comes out clean.
  4. In the meantime, make the glaze: Mix all ingredients together until there are no clumps. Add milk as desired for a thinner consistency. Add powdered sugar as desired for a thicker consistency.
  5. Immediately remove the muffins from the pan and transfer to a wire rack to cool.  Glaze and enjoy!
Notes: To freeze the muffins: When the muffins are cooled completely, place the muffins on a baking sheet and set the baking sheet in the freezer for about 2 hours. After two hours, put the muffins in a freezer bag. Putting the first freezer bag in a second freezer bag will help prevent freezer burn. Muffins will stay good in the freezer for months! To reheat frozen muffins: Place muffins in the microwave for about 30 seconds. Let cool for a couple of seconds, and you have a quick and easy breakfast in no time!