Gingerbread Muffins Recipe

Name: Gingerbread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; hard margarine, softened; 1/2 cup granulated sugar; 2 lg. eggs; 2/3 cup fancy molasses (mild); 1/4 cup milk; 2-1/2 cup all purpose flour; 1 tsp. baking soda; 1 tsp. baking powder; 1-1/2 tsp. ground ginger; 1 tsp. ground cinnamon; 1/2 tsp. salt; 1/4 tsp. ground cloves

Servings: persons

1/2 cup butter
hard margarine, softened
1/2 cup granulated sugar
2 lg. eggs
2/3 cup fancy molasses (mild)
1/4 cup milk
2-1/2 cup all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1-1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves

1
Cream margarine and sugar together in large bowl.
2
Beat in eggs, 1 at a time, beating well after each addition.
3
Add molasses and milk.
4
Beat until mixed.
5
Combine remaining 7 ingredients in medium bowl.
6
Add to margarine mixture.
7
Stir until just moistened.
8
Fill greased muffin cups 3/4 full.
9
Bake in 375 F. oven for about 20 minutes until wooden pick inserted in centre of muffin comes out clean.
10
Let stand in pan for 5 minutes before turning out onto wire rack to cool.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup butter, hard margarine, softened, 1/2 cup granulated sugar, 2 lg. eggs, and more.

Yes, Gingerbread Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Muffins

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