By the time Christmas is over, I am usually ready to move on from anything peppermint. Gingerbread flavors, though, I want to keep around long into the new year. There is just something so cozy about the warm spices filling up your kitchen and making it smell amazing on a cold and snowy day.
If you don’t want as sweet of a muffin, skip the glaze. You can also substitute dairy products for the non-dairy ingredients, if you would like.
Gingerbread Muffins (Dairy-Free)
Ingredients
- For the muffins:
- ½ cup (dairy-free) unsalted butter, melted
- ¾ cup molasses
- ½ cup packed brown sugar
- 1 cup (dairy-free) half and half
- 1 large egg
- 2⅔ cups all purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon kosher salt
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon ground cloves
- For the glaze:
- 1 cup confectioners' sugar
- 2 speculoos cookie butter (check to make sure your brand is dairy-free)
- 2-3 tablespoons almond milk
- Pinch of salt
Instructions
- Preheat oven to 425 degrees F. Line a muffin tin with paper liners.
- In a medium bowl, stir together butter and molasses until well combined. Stir in brown sugar, half and half, and egg until well mixed.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves. Stir in wet ingredients, mixing until just combined.
- Fill prepared muffin tins with batter, evenly divided between 12 muffin tins. Batter will nearly fill the tins up to the top.
- Place in preheated oven and cook for 5 minutes, then lower oven temperature to 350 degrees F and cook for another 14-16 minutes until a toothpick inserted in the center comes out clean. Remove from oven and let cool.
- While muffins cool, stir together the glaze ingredients, starting with 2 tablespoons almond milk and adding more as needed to desired glaze consistency. When muffins are just slightly warm to the touch, spoon glaze over the tops. Let cool completely.
Notes
Adapted from Sally's Baking Addiction
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