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Roasted Almond Gingerbread Muffins Recipe

Roasted Almond Gingerbread Muffins

Welcome to a delightful culinary adventure with our Roasted Almond Gingerbread Muffins. This recipe offers a warm, comforting blend of spices and textures that will make your taste buds sing. Perfect for a cozy breakfast, a snack, or a festive gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
Wet Ingredients
  • 1/2 cup unsweetened applesauce
  • 1/2 cup brown sugar packed
  • 1/4 cup molasses
  • 2 large eggs
  • 1/2 cup roasted almonds chopped
  • 1/2 cup milk
  • 1 tsp vanilla extract

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Spatula
  • Cooling rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.
  2. Step 2: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt.
  3. Step 3: In a large bowl, mix together the unsweetened applesauce, brown sugar, molasses, and eggs until smooth.
  4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Step 5: Gently fold in the chopped roasted almonds, milk, and vanilla extract.
  6. Step 6: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Step 7: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Step 8: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.

Notes

Store your muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.