Can I reheat the muffins in the microwave?

I don't have one, so I haven't tried it, but you should be able to. Though they might end up more dried out than they would be from the oven.

Can I defrost the muffins in the oven without a defrost setting?

You can, but they'll most likely stay frozen in the middle. Slice your muffin in half once it's soft enough, and place it back in the oven to defrost the middle.

My muffins didn't rise properly. Why?

Baking powder: Is your baking powder fresh? This is usually the reason for denser muffins. If your baking powder has been sitting in your cupboard too long, it may have lost some of its strength. Make sure to use baking powder, not baking soda! Flour: It could also be due to overmixing the batter or adding too much flour. Make sure to never scoop it with your measuring cup. Use a spoon to scoop it into your measuring cup and level it with a knife. That way, you don't add too much.

Gingerbread Muffins

Name: Gingerbread Muffins
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (I use Bob’s Red Mill 1:1 gluten-free flour); 2 tsp baking powder; 1 tbsp cacao powder; 1 tbsp Christmas Spice (or Gingerbread Spice); ¾ cup packed brown sugar; 1/2 cup avocado oil; 2 large eggs; 1 tbsp molasses (optional); 2 tsp vanilla extract; ½ tsp fine sea salt; ½ cup full-fat Greek yogurt; ¾ cup almond milk (sub whole milk, or other non-dairy milk); 1-2 tbsp turbinado sugar (optional)

Description

These Gingerbread Muffins are gluten-free and made with a homemade Christmas spice blend. The muffins are perfect for the holidays, but they make a delicious breakfast or snack any time during winter! Freezer-friendly!

Ingredients

Units Scale

2 cups all-purpose flour (I use Bob’s Red Mill 1:1 gluten-free flour)
2 tsp baking powder
1 tbsp cacao powder
1 tbsp Christmas Spice (or Gingerbread Spice)
3/4 cup packed brown sugar
1/2 cup avocado oil
2 large eggs
1 tbsp molasses (optional)
2 tsp vanilla extract
1/2 tsp fine sea salt
1/2 cup full-fat Greek yogurt
3/4 cup almond milk (sub whole milk, or other non-dairy milk)
1-2 tbsp turbinado sugar (optional)

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Instructions

Preheat your oven to 400°F and line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, cacao powder, and Christmas spice, and set aside.
In a large mixing bowl, whisk together brown sugar and avocado oil.
Add eggs and whisk again.
Add molasses if using, vanilla extract, and fine sea salt. Whisk again until well mixed.
Whisk in Greek yogurt and milk.
Add the dry ingredients to the wet ingredients in two batches and fold them in until just mixed. Don’t overmix.
Divide the batter into 12 muffin cups and sprinkle each muffin with about ½ tsp of turbinado sugar if desired.
Bake in the preheated oven at 400°F for 5 minutes.
Lower the heat to 350°F without opening the door and bake the muffins for another 22-24 minutes.
Allow the muffins to cool for 5 minutes before carefully removing them from the pan and transferring them to a cooling rack. Serve warm and enjoy!

Notes

Storing: Store the muffins either at room temperature in a cool dry place for 1-2 days or in the fridge for up to 5 days. You can also freeze the muffins for 2-3 months in a freezer bag or a freezer-safe container.

Reheating: I recommend enjoying the muffins warm. Reheat refrigerated muffins in the oven at 350°F for 8-10 minutes. If frozen, defrost in the fridge overnight or at room temperature first or reheat from frozen at 300°F for 20-30 minutes. You may have to cut them in half to get them to defrost all the way in the middle.

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