Healthy Gingerbread Muffins
Super fluffy and warmly spiced muffins made with less butter and sugar. They are also made with whole wheat flour and have an amazing domed top.
Servings: 12 muffins
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup molasses
- 1 cup all purpose flour
- 1 2/3 cup whole wheat flour
- 1 3/4 teaspoons baking soda
- 1/4 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoon ground cloves
- 2 eggs room temperature
- 1/2 cup greek yogurt room temperature
- 1/2 cup milk room temperature
- 1 teaspoon vanilla extract
- extra granulated sugar for sprinkling on top
Instructions
- Preheat oven to 425ºF. Line a muffin pan with paper liners or grease well.
- In a large microwave-safe bowl, add the butter and molasses. Melt in microwave for around 45 seconds or until completely melted. Whisk the butter and molasses together. Set aside.
- In a large bowl, whisk together the all purpose flour, whole wheat flour, baking soda, salt, ground cinnamon, ground ginger, and ground cloves. Set aside.
- In the bowl with the melted butter and molasses, add the two eggs, yogurt, milk, and vanilla extract. Whisk until completely combined.
- Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined. Divide the batter evenly among the prepared muffin cups. Optionally sprinkle some granulated sugar on top of the muffins.
- Bake at 425ºF for 5 minutes. Without opening the oven, reduce the temperature to 350ºF and bake for an additional 13 minutes or until an inserted toothpick comes out clean. Once done baking, remove the muffins from the oven and let rest in the pan for 5 minutes. Then transfer to a wire rack to finish cooling. Enjoy!