Add a little Holiday spice to your muffins with this Gingerbread muffins recipe!
- 1 pkg Kathie’s Bakery Scratch Muffin Mix
- 2 large eggs
- 1 cup milk
- 1/4 cup oil (or melted butter)
- 1/2 cup molasses
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 1 teaspoon allspice
Combine Muffin mix, ginger, cinnamon, and allspice in a bowl and mix together with a fork or hands.
Combine eggs, milk, oil, and molasses in a separate bowl. Mix together with a whisk.
Pour the liquid mixture into the dry mixture and mix together with a wooden spoon just until nicely blended – do not over-mix.
Scoop batter into a muffin pan lined with paper baking cups, filling each cup ¾ full. For a crunchier finish, sprinkle crystal sugar on top of the muffins before baking.
Bake at 400°F until golden brown (16-18 minutes). Test with a toothpick, the toothpick should come out clean. If not then bake for an additional few minutes.
Additional idea: to turn these into cupcakes, simply frost them with cream cheese frosting!