Gingerbread muffins are perfect as holiday sweets, also as an alternative to traditional spiced gingerbread cookies. Gingerbread muffins don’t need to mature to achieve the right texture and consistency, and you can eat them shortly after baking. Be sure to try this recipe.
Ingredients
Dry Ingredients:
- All-purpose flour 300 g
- Sugar 250 g
- Baking powder 2 teaspoons
- Cocoa powder 2 tablespoons
- Gingerbread spice for cakes and desserts 1 tablespoon
- Chopped nuts 100 g
- Salt to taste
Wet Ingredients:
- Milk 250 ml
- Softened butter 100 g
- Eggs 2
For Dusting:
- Powdered sugar 50 g
Preparation
- In one bowl, mix all the wet ingredients (melt the butter beforehand), and in another bowl, combine the dry ingredients.
- Sift the dry ingredients into the wet ones and mix until you get a uniform mixture.
- Fill the muffin cups up to 3/4 full with the batter.
- Bake the gingerbread muffins in an oven preheated to 180 degrees Celsius for about 25 minutes (or until a toothpick comes out clean).
- After cooling, dust the muffins with powdered sugar.
