The smell of gingerbread reminds me of home.
During the 10 days leading up to Christmas, my mom was always in full Gingerbread Mode, making gingerbread houses to give to friends and family at Christmas. And with each passing year, her list seemed to get longer and longer – there were teachers, and coaches, the neighbors. And then my dad wanted “a few” (read: a dozen) for his co-workers.
As if the sheer volume of 3 dozen gingerbread houses wasn’t enough, royal icing is a pain to work with when it’s humid. And it’s always humid in Texas. My three siblings and I sat for a couple of hours each night, assembly line, constructing and decorating gingerbread houses while listening to Christmas music. Aside from the occasional red and green foil-wrapped peanut butter cup that we’d sneak, it was torture. And we were usually less than cooperative.
I honestly don’t know how she’s not sitting in a corner in a straight jacket somewhere, rocking back and forth and humming Silent Night.
These muffins smell every bit as wonderful as mom’s gingerbread cookies. And unlike the cookies, you won’t get hit with that “I’m disappointed in you,” look when you snag one for breakfast. They’re clovey and spicy, a perfect balance of warmth and flavor. And they’ll make your house smell like Christmas.
Clovey, spicey gingerbread muffins perfect for a holiday breakfast.
- 2 3/4 cups all purpose flour
- 2 1/2 tsp baking soda
- 1 Tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/2 tsp nutmeg
- 1/4 tsp fresh ground black pepper
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temp
- 1/2 cup packed dark brown sugar
- 2 large eggs
- 3/4 cup molasses
- 3/4 cup fat-free greek yogurt
- Coarse sugar for garnish (optional)
- Preheat oven to 375.
- Line a muffin pan with paper liners or spray with non-stick spray.
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, ginger, cinnamon, cloves, allspice, nutmeg, salt, and pepper. Set aside.
- Cream the butter with brown sugar until light and fluffy, 3-4 minutes.
- Add the eggs, one at a time until mixed well.
- Add the molasses and mix until well blended.
- Add half of the dry ingredients, mixing only low until just incorporated and add the yogurt.
- Mix until the yogurt is well distributed and add the remaining dry ingredients.
- Mix on low only until the flour just disappears.
- Scoop into the prepared muffin pan and sprinkle coarse sugar over the tops of the muffin batter.
- Bake 5 minutes and then reduce the oven temperature to 350.
- Bake another ~15 minutes, until a skewer comes out with moist crumbs attached.
- Cool 5 minutes in the pan and then turn out onto a rack to cool completely.
- Store in an airtight container for 3-5 days.
Yields: 14 muffins
Estimated time: 40 minutes
These look awesome, Shawnda! I made some early in the season and I’m wishing I had some left!
I don’t even like making a gingerbread house for myself, I can’t imagine doing 3 dozen of them every year! I would definitely be in the loony bin after just one season.
These look fantastic though! Love that they use yogurt!
(BTW, I used my Envirosax bags at the grocery store yesterday and I love them! 3 gallons of milk in one bag! Seriously, they made my life so much easier.)
Perfect no-hassle way to get that Christmas gingerbread flavor, without all the fuss of the gingerbread house!
I’m pretty sure we only ever made gingerbread houses from a box…once. But I don’t envy you all of your constructing and decorating!
I do however envy you these muffins! Delicious way to start the day!
I love gingerbread, ginger cookies, and can’t wait to try these ginger muffins. They sound delicious. Thanks.
I made gingerbread muffins today too! The memory of your mom making gingerbread houses is so sweet. What dedication, but I think maybe these muffins are a better way to enjoy gingerbread during the holidays.
I’ve been waiting for the perfect gingerbread recipe to jump out at me, and this is IT! Hosting a bridal breakfast Saturday and just might at this to the menu.
Is it possible to use vanilla greek yogurt in these, or would that screw it up? I hesitate to buy a large container of plain, because I know I would never use it after the fact.
It will alter the flavor a tad but I don’t think enough to screw it up – taste the batter and see if you need to add a bit more of the spices to compensate. I’d do it without hesitation, myself 🙂
These look beautiful. When I bake muffins, I usually don’t get that wonderful tall crispy domed muffin top. I know the initial higher temperature helps. What other tricks do you suggest? How much do you fill each muffin cup? Thanks for sharing – can’t wait to try these!
The batter has to be really thick. I use a scoop that’s about 2.25-2.5 inches across to scoop the batter – the muffin tins are somewhere between 2/3 and 3/4 full. Good luck!
YUM – I just made these for a staff breakfast tomorrow and we had to sample one first. They were great and will be making a second appearance this weekend with family – THANKS for this perfect holiday breakfast recipe
Is there anything I can substitute the yogurt for? Milk? Sour Cream?
Sour cream or milk would be fine. I’d opt for sour cream first.
This was the BEST gingerbread I’ve ever eaten!!! Thanks so much for sharing!!