It’s the season for ginger! I’ve been wanting to make gingerbread but never got around to searching for a recipe. So when my Food Network magazine came this month and I saw it had this easy recipe for Gingerbread Muffins I quickly whipped up a yummy batch. I had never had gingerbread or ginger muffins before so I didn’t know if I’d like it. Once it slightly cooled I ate one right up. And… of course it was amazing!I loved how the top was slightly crunchy while the rest of the muffin was soft. It has a nice hint of ginger and my favorite part is a hint of chocolate since the recipe calls for 2 tablespoons of cocoa. Mmm! These would be perfect for a neighbor gift or just for a nice warm snack.
Gingerbread Muffins
Ingredients
- 2 cups flour
- 2 tablespoons cocoa
- 1 tablespoon ginger
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick butter (melted)
- 1/2 cup sugar
- 1/3 cup molasses
- 1/4 cup milk
- 2 eggs
Instructions
- Line a muffin pan with 12 liners. Preheat oven to 350 degrees F. In a large mixing bowl, mix the flour, cocoa, ginger, baking soda and salt together.
- In a medium mixing bowl, whisk in the melted butter, sugar, molasses, milk and eggs. Fold into the flour mixture.
- Divide among 12 prepared muffin cups; bake 20 to 25 minutes.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Did you make this recipe? Leave a comment!
Slightly adapted from the Food Network Magazine (December 2012)
I love all things gingerbread, these look delish!