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Introduction
Gingerbread has been a cornerstone of Christmas traditions for centuries, with its origins tracing back to medieval Europe. These Festive Spiced Gingerbread Muffins with Greek Yogurt offer a modern, health-conscious take on this beloved holiday classic. By incorporating Greek yogurt, we've not only added a tangy twist but also boosted the protein content, making these muffins a more balanced treat. Perfect for Christmas morning breakfast or as a wholesome snack during the busy holiday season, these muffins bring together the nostalgic warmth of traditional gingerbread with the nutritional benefits of contemporary baking techniques. The aroma of these muffins baking is sure to fill your home with the cozy, inviting scent of Christmas, evoking memories of gingerbread houses and festive gatherings.
Ingredients
• 2 cups whole wheat pastry flour
• 1/2 cup coconut sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup unsulphured molasses
• 1/2 cup plain Greek yogurt (2% or full-fat)
• 1/3 cup melted coconut oil
• 2 large eggs, room temperature
• 1/4 cup milk (dairy or unsweetened plant-based)
• 1 teaspoon vanilla extract
• 1/4 cup crystallized ginger, finely chopped (optional)
• 2 tablespoons turbinado sugar, for topping (optional)
Step 1:
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners or spray with non-stick cooking spray.
Step 2:
In a large mixing bowl, whisk together whole wheat pastry flour, coconut sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
Step 3:
In a medium mixing bowl, combine molasses, Greek yogurt, melted coconut oil, eggs, milk, and vanilla extract. Whisk until well blended.
Step 4:
Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until just combined. Do not overmix.
Step 5:
If using, fold in the chopped crystallized ginger.
Step 6:
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Step 7:
If desired, sprinkle turbinado sugar over the top of each muffin.
Step 8:
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9:
Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Q: Can I make these muffins gluten-free?
A: Yes, you can substitute the whole wheat pastry flour with a 1:1 gluten-free baking flour blend.
Q: How can I make these muffins dairy-free?
A: Use plant-based yogurt and milk alternatives to make these muffins dairy-free.
Q: Can I use regular molasses instead of unsulphured molasses?
A: It's best to use unsulphured molasses for a smoother flavor, but regular molasses will work if that's what you have on hand.
• For a gluten-free version, substitute the whole wheat pastry flour with a 1:1 gluten-free baking flour blend.
• If coconut sugar is unavailable, use brown sugar as a substitute.
• To make these muffins dairy-free, use plant-based yogurt and milk alternatives.
• For a richer flavor, use blackstrap molasses instead of regular unsulphured molasses.
• Crystallized ginger adds extra texture and a spicy kick. If omitting, consider increasing ground ginger to 2 1/2 teaspoons.
• These muffins contain wheat, eggs, and dairy (if using Greek yogurt and milk). They are nut-free unless using almond milk or other nut-based milk alternatives.
Serve the muffins warm or at room temperature. They can be enjoyed on their own or with a spread of butter or cream cheese for extra indulgence.
Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for up to 3 months.
To save time, measure out all ingredients before starting. The batter comes together quickly, so have the oven preheated and muffin tin prepared before mixing.
- Don't overmix the batter; a few small lumps are okay and will ensure tender muffins.
- For even baking, rotate the muffin tin halfway through the cooking time.
- Use room temperature eggs to ensure they incorporate well with other ingredients.
For a sweeter version, add 1/2 cup of chocolate chips to the batter. For a nutty twist, fold in 1/2 cup of chopped pecans or walnuts.
Enjoy these muffins with a cup of hot chai tea or a warm latte for a cozy winter treat.
Fall and Winter
Contains wheat, eggs, and dairy (if using Greek yogurt and milk). Nut-free unless using almond milk or other nut-based milk alternatives.
