December 9, 2013

Updated Gingerbread Muffins

Happy Monday! After making my first batch of gingerbread muffins, I had a few ideas to update the recipe a bit and bake them up a totally different way.

Although the first recipe was very delicious, these muffins were packed full of even more flavor and slightly more moist (sorry).
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Gingerbread Muffins
Author: Herbivore Haven, Adapted from A Beautiful Bite
Makes: 12 Muffins


  • 2 1/2 cups flour
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1/4 cup unsweetened applesauce
  • 1/2 cup molasses
  • 1 egg
  • 3/4 cup milk

For the glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract
  1. Preheat the oven to 350 degrees F. Spray muffin cups with non-stick cooking spray or line each cup with muffin papers.
  2. In a medium bowl, combine the flour, ground ginger, cinnamon, baking powder and salt. Set aside.
  3. In a large bowl, combine the softened butter, maple syrup, brown sugar, unsweetened applesauce, molasses and egg. Mix until well combined.
  4. Slowly add the flour mixture into the batter, mixing until well combined. Slowly add in the milk, mixing well.
  5. Spoon the muffin batter into each prepared muffin cup, filling about 3/4 of the way full.
  6. Bake at 350 degrees for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. 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.
  8. Once the muffins have baked, remove each muffin from the pan and transfer to a cooling rack to cool completely. Drizzle the glaze over each muffin and enjoy!