Gingerbread Muffins

Easy, one bowl Gingerbread Muffins Recipe made with the best blend of warm spices in less than 30 minutes from start to finish! Perfect for the holidays!

Course Breakfast, Snack

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 14

Total Time 24

Servings muffins

Calories 181kcal

Author Kristi

Equipment

Ingredients

¾ cup Greek yogurt vanilla or plain, regular or Greek yogurt. see notes.
1 egg
6 tablespoon olive oil extra virgin. can use avocado oil or melted butter instead
3 tablespoon molasses do not use black strap molasses
½ cup brown sugar the darker the brown sugar, the darker the muffins
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon baking powder
¾ teaspoon baking soda sifted
1 cup golden wheat flour white whole wheat flour. can use all-purpose flour or almond flour instead.
½ cup all-purpose flour

Instructions

Whisk together yogurt, egg, olive oil, molasses, brown sugar, and spices in a large mixing bowl.
¾ cup Greek yogurt, 1 egg, 6 tablespoon olive oil, 3 tablespoon molasses, ½ cup brown sugar, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
Stir in baking powder, baking soda, and flour until all dry ingredients are incorporated. Don't over mix the muffin batter.
1 teaspoon baking powder, ¾ teaspoon baking soda, 1 cup golden wheat flour, ½ cup all-purpose flour
Place ¼ cup of muffin batter in each lined or greased muffin cup. There should be exactly enough to make 12 muffins.
Optional: Sprinkle course sugar and or a few pieces of chopped candied ginger on top of the muffins before baking.
Bake in a preheated oven at 400 degrees Fahrenheit for 13-14 minutes. Muffins are done when a toothpick inserted into the center of the muffin comes out clean.

Notes

- There is just enough batter to make 12 muffins using one-quarter cup of batter per muffin.
- The muffins are done when a toothpick inserted into the center of the muffin comes out clean.
- Bake time will vary depending on the oven temperature and how much you fill each muffin cup. These muffins can be baked at 375 degrees Fahrenheit for 15-17 minutes, or at 400 degrees Fahrenheit for 13-14 minutes.
- Melted butter (unsalted butter) or a neutral-flavored oil (like avocado oil) can be used in place of the extra virgin olive oil.
- I've made these muffins with plain Greek whole milk yogurt and regular vanilla yogurt. For muffins that are a little sweeter and less dense, use regular vanilla yogurt.
- Allow muffins to cool completely before placing in an airtight container.
- Cooled muffins can be stored at room temperature in an airtight container or resealable bag for up to 3 days.
- Don't forget to sift the baking soda! I use a small fine mesh strainer to do this step quickly.
- Muffin liners make cleanup easier, but they aren't necessary. Feel free to use a greased muffin tin instead.

*Nutrition facts are estimated using a database that this owner is not responsible for maintaining. Exact nutrient information will depend on the actual ingredients and amounts used when making this recipe. For instance, the nutritional information published for this recipe references plain Greek yogurt and does not include the small sprinkle of course sugar or small pieces of candied ginger.

Nutrition