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Gingerbread Muffins

adapted from Betty Crocker
5 from 2 votes
Servings 12


  • 1/4 cup light brown sugar lightly packed
  • 1/2 cup unsulphured molasses
  • 1/3 cup whole milk
  • 1/3 cup olive oil
  • 1 large egg
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1/2 tsp fine sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp allspice
  • 1/2 cup cinnamon chips
  • 1 1/2 oz white chocolate chopped and melted


  • Preheat oven to 400 degrees Fahrenheit. Grease or line with paper cups a 12-cup muffin tray and set aside.
  • In a large mixing bowl, beat the brown sugar, molasses, milk, olive oil, and egg with a silicone spatula.
  • Add to it the flour, baking powder, ginger, salt, baking soda, cinnamon, and allspice, mixing until just combined.
  • Stir in the cinnamon chips.
  • Using a medium cookie scoop, portion out the batter evenly between the 12 muffin cups.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Leave in muffin tray for 5 minutes, then transfer to a wire rack to cool completely.
  • Once muffins are cool, put chopped white chocolate in a zip top bag and microwave at 50% power for 30 second increments until melted, squeezing the bag each time to evenly distribute heat.
  • Snip the corner off the bag and drizzle the white chocolate over the tops of the muffins, allowing to set before serving.