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Gingerbread Muffins

Gingerbread muffins, gingerbread cookies, a bottle of Nate’s honey  and glasses of milk on a terracotta surface.
Bake spirits bright with our melt-in-your-mouth Gingerbread Muffins. Packed with our favorite seasonal flavors like ginger, allspice and cinnamon and layered with the sweetness of 100% pure honey, this muffin recipe is a holiday essential that can be enjoyed any time of day. Enjoy as a quick and easy breakfast or savor each bite with an afternoon cup of coffee for the ultimate cozy winter escape.

Yield 12-14 Muffins
Prep Time 10 Minutes
Total Time 30 Minutes

  • 1½ cups flour 
  • 1 tsp baking soda 
  • 1 tsp cinnamon 
  • 1½ tsp ground ginger 
  • 1 tsp ground allspice 
  • ½ tsp salt 
  • ¼ cup Nate’s 100% Pure Honey 
  • ¼ cup molasses 
  • 1 egg, at room temperature 
  • 1 tsp vanilla extract 
  • ⅓ cup plain Greek yogurt 
  • ½ cup whole milk 
  • ¼ cup coconut oil, melted 
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Preheat the oven to 350. Line a muffin tin with liners, and spray with cooking spray. Set aside. 

In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, allspice and salt. Set aside. In another bowl, whisk together the honey, molasses, egg, vanilla extract, Greek yogurt, whole milk and coconut oil. Fold the wet ingredients into the dry until just combined. 

Fill your muffin liners halfway full, then bake for 18-22 minutes, until they spring back when touched. Let cool, then drizzle with honey to serve. 

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