Gingerbread Muffins (No Molasses)

Top down view of gingerbread muffins with chocolate glaze.

These gingerbread muffins are fluffy and moist, high in fibre, not too sweet and made with honey instead of molasses. Simple, quick and easy to make, perfect for breakfast or snack anytime.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 19

Total Time 29

Servings muffins

Calories 171kcal

Author Monika Dabrowski

Equipment

12-hole muffin pan

Ingredients

1 cup all-purpose/plain flour
1 cup whole wheat/wholemeal flour
1½ teaspoons baking powder
½ teaspoon bicarbonate of soda
2½ teaspoons cinnamon
2 teaspoons ginger
½ teaspoon cloves
4 teaspoons cocoa powder
4 tablespoons honey
⅓ cup+1½tbsp dark brown sugar packed
2 large eggs at room temperature
⅔ cup natural yogurt at room temperature
½ cup milk at room temperature
⅓ cup+2tsp vegetable oil
¾ cup+2tbsp raisins

For the chocolate glaze (Optional)

⅓ cup+1tbsp dark chocolate chips
1½ teaspoons butter

US Customary - Metric

Instructions

Preheat the oven to 400 F/200 C/180 fan/gas mark 6. Line a 12-hole muffin pan with paper cases (or lightly grease) and set aside.
Combine dry ingredients: Using a whisk stir together the flours, baking powder, bicarbonate of soda, spices and cocoa until thoroughly incorporated.
Prepare wet mixture: Whisk together the eggs, yogurt, milk, oil, sugar and honey until smooth and creamy. Add the raisins.
Assemble: Gradually pour in the dry mixture whisking in until just combined. Do not overstir the batter.
Bake: Spoon the batter into the muffin cases and bake in the centre of the oven for 12 minutes. Lower the temperature to 375 F/190 C/170 fan/gas mark 5 and, without opening the oven door, continue baking for about 7 more minutes (until the skewer inserted into a muffin comes out clean).
Cool: Remove from the oven and set aside to cool completely in the pan.
(*Optional) Add chocolate glaze: Melt the chocolate along with the butter (in the microwave) and using a spoon spread over the tops of the muffins (once they’ve cooled). Wait a few minutes for the glaze to set or enjoy while still warm.

Notes

- Do not overstir the batter or your muffins won't rise well. Stop stirring as soon as all the ingredients have been incorporated.

- It's important not to overbake these muffins.

- Leave to cool in the muffin pan (the paper cases will come off easier).

- Cool completely before decorating.

- These gingerbread muffins are even better the next day when the flavours have had time to fully develop.

- Keep in an airtight container for up to 3 days.

- Freeze for up to 3 months.
- The nutritional information does not include the chocolate glaze.

Nutrition