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Snappy Ginger Muffins | Can't Stay Out of the Kitchen | #Molasses, #cinnamon & #ginger give these #muffins their fantastic #Gingerbread taste. Every bite will have you dreaming of another! Great for weekend, company or a #holiday #breakfast or #brunch. #HolidayBreakfast #GingerMuffins #SnappyGingerMuffins #GingerbreadMuffins

Snappy Ginger Muffins

Teresa Ambra
If you enjoy Gingerbread, you'll love these miniature Snappy Ginger Muffins. Molasses, cinnamon and ginger give these muffins that luscious Gingerbread flavor. They're perfect snacks for kids' sporting events, school lunches, tailgating parties or serve for a weekend, company or holiday breakfast. These muffins are so scrumptious, they'll be swooped up in no time and you'll be left with an empty plate!
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 72
Calories 63 kcal

Equipment

  • 3 24-tin miniature muffin pans
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 wooden spoon
  • 1 electric mixer
  • measuring cups
  • measuring spoons
  • 3 wire cooling racks

Ingredients
  

  • 1/2 cup canola oil or avocado oil
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 cup molasses
  • 1 large egg
  • 3 cups unbleached all-purpose flour (bleached flour toughens baked goods)
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 cup half-and-half

Instructions
 

  • Spray three 24-tin miniature muffin tins with cooking spray; set aside.
  • Preheat oven to 400º.
  • In a large mixing bowl, beat granulated sugar, brown sugar and oil until well combined.
  • Add molasses and egg and beat again.
  • In a separate mixing bowl, combine flour, baking soda, salt, cinnamon and ginger.
  • Stir well so spices are well incorporated with the flour.
  • Add flour mixture to molasses mixture alternately with half-and-half.
  • Spoon muffin batter into prepared muffin tins about two-thirds full.
  • Bake at 400º about 8-10 minutes, or until a toothpick inserted in center comes out clean.
  • DO NOT OVERBAKE!
  • Cool muffins in pan about 10 minutes before removing to a wire cooling rack. 

Notes

Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 63kcalCarbohydrates: 11gProtein: 1gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 4mgSodium: 47mgPotassium: 83mgFiber: 0.2gSugar: 7gVitamin A: 16IUVitamin C: 0.03mgCalcium: 16mgIron: 1mg
Keyword breakfast, brunch, cinnamon, ginger, gingerbread, molasses, muffins
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