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Roasted Almond Gingerbread Muffins Recipe

Roasted Almond Gingerbread Muffins

If you're looking for a delightful twist on a classic favorite, look no further than these Roasted Almond Gingerbread Muffins. Bursting with the warm spices of gingerbread and the rich, nutty flavor of roasted almonds, these muffins are perfect for a cozy breakfast or a sweet snack any time of day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar packed
  • 1/2 cup molasses
  • 1/4 cup vegetable oil
  • 1/2 cup milk
  • 1 large egg
  • 1 cup roasted almonds chopped

Equipment

  • Muffin tin
  • Paper muffin liners
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Measuring Cups and Spoons
  • Toothpick

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C) and line your muffin tin with paper liners.
  2. Step 2: In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and salt.
  3. Step 3: In a medium bowl, whisk together the brown sugar, molasses, vegetable oil, milk, and egg until smooth.
  4. Step 4: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
  5. Step 5: Gently fold in the chopped roasted almonds.
  6. Step 6: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Step 7: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Step 8: Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store the muffins in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. They can also be frozen for up to three months.