Gingerbread muffins, the perfect recipe for spiced, soft, and delicious treats perfect during the Christmas season but fantastic all year round.
These muffins are flavored with cocoa and gingerbread spice mix, a preparation now easily available mainly based on cinnamon.
The preparation of these muffins is really simple: mix the dry ingredients including sugar in one bowl while working the liquid ones in another. Just combine the powders with the liquids to get a fantastic and fragrant batter that will scent the whole house.
If you are looking for a simple but not trivial breakfast, these muffins are definitely for you!
At the end of the article, in the FAQ section, I answered some questions about this preparation including how to make the spice mix at home! If you have any other doubts or curiosities, leave a comment or use the appropriate contact form.
Don’t miss these Christmas recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Gingerbread Muffins
- 2 eggs (medium)
- 3/8 cup sunflower oil
- 3/4 cup milk
- 2 1/8 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sugar
- Half packet baking powder
- 2 teaspoons spices (for gingerbread)
Tools
- Bowls
- Whisk
- Spatula
- Kitchen scale
- Muffin tin
- Cupcake liners
- Ice cream scoop
Gingerbread Muffin Recipe
Disclaimer: the “Tools” section contains affiliate links
Find this and many other recipes in the collection MUFFINS, CUPCAKES AND MINI CAKES
Start the preparation of the gingerbread muffins by weighing the all-purpose flour, sugar, unsweetened cocoa, baking powder, and gingerbread spice mix in a bowl.
Mix with a spatula or a spoon to blend all the dry ingredients well.
In another bowl, beat the eggs with the milk and sunflower oil until you get a homogeneous mixture.
Pour the dry ingredients into the liquid ones in two batches, mixing first with whisks and then with a spatula.
Continue working the batter until you get a smooth, lump-free mix.
If it turns out too hard, add a little milk.
Pour the muffin batter into the appropriate liners filling them 2/3 full.
You can use an ice cream scoop, spoon, or ladle.
Bake the gingerbread muffins in a static oven at 350°F for 20-25 minutes.
Test with a toothpick before removing from the oven.
Let them cool for about twenty minutes and enjoy immediately!
Gingerbread Muffins
Check this section to clarify your doubts, if you don’t find the answer to your question comment or write to me using the form below.
Don’t miss the collection of CHOCOLATE AND COCOA DESSERTS
FAQ (Frequently Asked Questions)
How long do these muffins keep?
You can store them for 4-5 days under a glass dome or in an airtight container.
They can be frozen for 2-3 months.What is gingerbread spice mix?
It is a spice mix mainly based on cinnamon that you can also make at home by combining 2 tablespoons of ground cinnamon, 2 teaspoons of ground cloves, half a teaspoon of allspice, half a teaspoon of cardamom, half a teaspoon of ginger, half a teaspoon of star anise, and half a teaspoon of nutmeg.
I’m lactose intolerant, can I substitute the milk?
Sure, you can use an equal amount of unsweetened plant-based milk, almond milk is my favorite for these sweets.
Also try the chocolate and cocoa muffins!
[contact-form-7 id=”d8b7d03″ title=”Contact Me”]
