Jumbo Gingerbread Muffins Recipe
Jumbo Gingerbread Muffins are the best Christmas muffin recipe. They bake up to a plump, fluffy consistency, and have lots of delicious, warm spice notes. These muffins are a fun winter treat and can be enjoyed with or without icing.
Servings: 8 muffins
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1/3 cup unsulfured molasses
- 1/2 cup vegetable oil
- 1 large egg
- 2 tsps. vanilla extract
- 1/2 cup unsweetened applesauce
- 1/2 cup whole milk
- 2 1/4 cups all-purpose flour
- 1 tsp. aluminum-free baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. kosher salt
- 2 tsps. ground cinnamon
- 1 1/2 tsps. ground ginger
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1 tbsp. turbinado sugar
Preheat oven to 400° F. Line a jumbo cupcake pan with 8 large cupcake liners.
In a large bowl, or stand mixer, combine the molasses, light brown sugar, granulated sugars, vegetable oil, applesauce, and milk- mix until combined. Add in the extract and egg. Batter will be thick and fluffy.
In a large mixing bowl, whisk the dry ingredients. Slowly add the dry ingredients to the wet ingredients and mix until combined.
Pour mixed batter into the muffin cups and fill almost to the top of the liner. This recipe makes 8 jumbo muffins, or 12 standard sized muffins.
Place pan on the center oven rack and bake for 10 full minutes at 400 degrees Fahrenheit to achieve the “bakery style cracks” on the muffin tops. Reduce heat to 375 degrees Fahrenheit and bake for an additional 6-8 minutes. The tops should spring back when gently depressed. A toothpick inserted into the center of a muffin should come out clean, and muffins should have a deep brown coloring.
Once muffins are done, sprinkle with turbinado sugar. Allow muffins to cool before enjoying.
Nutritional values may vary and are meant to be a guide.
HOW TO STORE JUMBO GINGERBREAD MUFFINS
Once muffins are fully cooled, you can store them in an airtight container for up to 3-5 days at room temperature. If it is humid, they will last closer to 3 days.
These muffins can be frozen for up to 60 days (for best taste) in an airtight container. To thaw, set muffins on the counter for 30 minutes. Additionally, you could heat them for 30 seconds in the microwave
Serving: 1muffin | Calories: 413cal | Carbohydrates: 66g | Protein: 5g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 25mg | Sodium: 331mg | Potassium: 310mg | Fiber: 2g | Sugar: 37g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 3mg