Wednesday, December 1, 2010

Gingerbread Muffins

I bought myself a Christmas Gift this week. I do that sometimes. This sexy and functional recipe binder is ALL MINE!

It holds 8.5 x 11 sheets of paper vertically so you can stand it up on your counter and flip the pages. The best part... it's perfect for the printed recipe sheets from The Best Mom on the Block! (oh yes, I did just shamelessly plug my blog ON my blog)

So anyways, I was printing off some of my recipes when I came to my famous Muffins that Taste Like Donuts recipe (more shameless plugging). As the recipe was printing out, my mind started to wander to what else muffins could easily taste like. Then it hit me, gingerbread! With a few tweaks I had a muffin that tasted like a soft, moist gingerbread man. I made a a dozen plain gingerbread and then got all crazy mad-scientist-like and added mini chocolate chips (not unlike my favourite Gingerbread cookie recipe). I firmly believe any recipe is made better by adding chocolate! I also topped them with coarse sugar to give them a nice crisp top, and bonus, it makes them sparkly! Perfect for your holiday breakfast table.

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Gingerbread Muffins

1 3/4 c flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ginger
1 tsp. cinnamon
1/4 c. sugar
1/2 c fancy molasses
1/3 c vegetable oil
1 egg, lightly beaten
3/4 c milk
1 tsp vanilla
2 tbsp coarse sugar (optional)


1. Mix the flour, sugar, baking powder, salt, cinnamon and ginger until combined.
2. In a separate bowl, mix together the oil, egg, milk and vanilla.
3. Add the wet mixture to the dry mixture, and blend in the molasses (and chocolate chips) mixing only until incorporated.
4. Spoon into greased muffin tins And sprinkle with coarse sugar.
5. Bake at 350˚F for 15-20 minutes.

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  1. I had been looking for a gingerbread muffin recipe that didn't call for cloves- and finally I came across this one! My batch is just about to go into the oven- I love the color, and the batter tastes pretty good. I would also like to thank you for creating a recipe so easy to "veganize"- I just substituted the eggs and milk and it (hopefully) will be perfect. I am giving them to my boyfriends mom, so I will be sure to let you know how it goes! 

  2. Thank you Dani! I'm glad they were easily veganized :) Let me know what you think!

  3. How many muffins does this recipe make? I will attempting them tonight :)

  4. Just made these muffins tonight.  I've had them pinned since before Christmas.   They're still warm, but so far so good... really enjoying them!  Thanks for the recipe!

  5. Looking for the cookbook - Stand up flip. Where did you get it? Thanks

  6. I got mine from Chapters. But I believe they have them on Amazon.