This time of year, I can’t get enough gingerbread. These little muffins are perfect for breakfast, dessert or a snack too. I love making mine mini sized but they’re delish big as well. Little bites of gingerbread heaven. Enjoy!
This recipe yields about 1 1/2 dozen regular sized muffins or about 35 mini muffins.
1 cup sugar
3/4 cup vegetable oil
1 cup all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon ground ginger plus a ½ tablespoon more for the frosting
½ a tablespoon cinnamon
3 tablespoons molasses
3 cups powdered sugar
½ cup butter, softened
a splash of milk
Preheat oven to 350 degrees.
Line 2 (12 count) muffin tins with cupcake liners or lightly spray mini muffin tins (this would make about 35 mini muffins). Set aside.
In a mixing bowl, beat with an electric mixer the sugar, vegetable oil and eggs. Set aside.
In a separate mixing bowl, combine flour, salt, baking soda, 1 tablespoon ginger and cinnamon with a fork or whisk.
Slowly beat the flour mixture into the sugar mixture. Beat until just combined. Next, beat in your molasses until just combined.
Divide batter between your muffin tins.
Bake muffins 14 to 16 minutes or until a toothpick inserted in the middle comes out clean. If you’re using mini muffin tins, bake about 8 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool completely before frosting. To make the frosting, beat the powdered sugar, butter and milk together until smooth. Add extra sugar if it’s too thin or extra milk if it’s too thick. Beat in ½tablespoon of ground ginger. Top cooled muffins.