Gingerbread Muffins
Gingerbread Christmas muffins are light, sweet bundles of molasses and ginger, the perfect holiday treat to share with your kids. It’s like muffins meet Christmas cookie decorating.
Ingredients
- ½ cup unsalted butter melted
- ⅔ cup dark molasses
- 2 ½ cups all-purpose flour
- ½ tsp kosher salt
- 1 ½ tsp baking powder
- 2 tsp cinnamon
- 2 tsp ginger
- 1 tsp grated nutmeg
- ½ cup dark brown sugar
- 1 large egg
- ⅔ cup whole milk
- 1 cup powdered sugar
- 2 to 3 oz marzipan
- food coloring (optional)
Instructions
- Preheat your oven to 425ºF.
- Whisk together dry ingredients.
- Create a well in your dry ingredients and pour in the wet ingredients.
- Mix with a whisk until combined.
- Scoop batter into greased muffin tins.
- Bake for 16-18 minutes, rotating the pan halfway through. Allow to cool.
- Shape the marzipan into a ball. Using your thumb, create a depression in the center.
- Place 1-2 drops of food coloring in the depression and then mix the marzipan until the color has been completely incorporated.
- Press out the marzipan into a ¼-inch thick round.
- Using a small cookie cutter, cut out festive shapes.
- Whisk together 2/3 cup powdered sugar and 1 1/2 tablespoons water. The consistency should be thick and slowly fall off the whisk.
- Put the glaze into a plastic bag and snip off the end.
- Glaze the cupcakes.
- Top with marzipan decorations. Enjoy!
Notes
- When you go to measure out your molasses, give a quick spritz of non-stick cooking spray in your measuring cup. This will help the molasses come out more easily.
- I recommend using an ice cream scoop to scoop the batter. Using an ice cream scoop helps create a beautiful domed look on the top of the muffins.
Nutrition
Calories: 327kcalCarbohydrates: 58.82gProtein: 4.59gFat: 8.65gSaturated Fat: 4.175gFiber: 1.4gSugar: 35.35g
Tried this recipe?Let us know how it was!