Possibly the most perfect winter muffin recipe! This easy to make Apple Gingerbread Muffins Recipe is bursting with flavor in every bite.
I love the taste and smell of fresh baked gingerbread! There really isn't much that is better in the cool fall and winter months. These Apple Gingerbread Muffins are one of my favorites that I actually posted way back in 2009 when I started A Few Shortcuts. Well, my photography skills have improved and so has my writing so I decided it was time to give this post a facelift so it gets the attention it deserves.
The batter for these muffins is a little thicker than a normal muffin batter, but that is ok. It is thick because of the fresh apple chunks that are in these delicious tidbits. Before you ask, you can use any type of apple, but crisper apples like a Granny Smith or a Honey Crisp are going to hold up a bit better.
I personally love Fujis and think that they meld down perfectly into these muffins. With every bite you get that warm ginger and molasses taste with a chunk of apple and little bits of pecan mixed in. OMG! Seriously, these are some of my favorite holiday muffins.
These muffins do freeze well, and you can follow the adjusted directions to make these gluten-free, dairy-free, both, or neither. We have made them all of the above and they always turn out delicious!
These Apple Gingerbread Muffins make a delicious holiday breakfast treat or gift. Give a basket-full with a bag of coffee and a cute dish towel for a tasty gift!
Apple Gingerbread Muffins
- Preheat oven to 400 degrees F. Line muffin tin with cupcake liners.
- In a large bowl mix dry ingredients; flour, sugar, spices, salt, & baking soda.
- In small bowl beat together wet ingredients; Molasses, milk, oil, and egg.
- Add wet mixture to dry mixture. Stir until flour is moistened (batter will be lumpy).
- Gently stir in Apples and Pecans.
- Spoon into prepared muffin pan about ¾ of the way full. Bake until toothpick inserted in the center of muffin comes out clean, about 20 minutes.
- Serve warm or store in an airtight container.
- Use a gluten free all purpose baking mix in place of the flour.
- Use a dairy free milk, such as almond, coconut, etc. Also be sure to use vegetable oil instead of melted butter.