Gingerbread Muffins

5 from 1 vote

These Gingerbread Muffins are light, fluffy, and warm spice-filled muffins with a cute crinkle muffin top.

Prep Time10

Cook Time20

Total Time30

Servings: muffins

Preheat oven to 375 degrees F. Line a muffin pan with cupcake liners.
In a large bowl, add both 1/3 cup granulated sugar, 2/3 cup light brown sugar, 1/2 cup molasses, 1/2 cup vegetable oil, and 1/2 cup butter. Beat with a hand mixer on medium until combined.
Add in the 1 large egg and 2 teaspoon vanilla extract. Beat until combined.
In a separate bowl, add the 2 1/4 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg. Whisk until combined.
Alternate adding the dry ingredients and 3/4 cup whole milk into the wet ingredients starting and ending with the dry ingredients. Beat after each addition before adding the next.
Using a scoop or spoon, fill the cups up with batter about 3/4 of the way full.
Place in the preheated oven and bake for 15-20 minutes. It may take longer depending on how full your cups are.
When the muffins come out, sprinkle with a little sugar and allow them to cool.
Can be stored covered at room temperature for 3-4 days.

Storage: Store in an airtight container at room temperature for up to 5 days.