Gingerbread Muffins by Crisco® Olive Oil

Gingerbread Muffins by Crisco® Olive Oil

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"Sugar and spice, buttermilk and light olive oil make these gingerbread muffins light and delicious, especially when topped with vanilla frosting."
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1 h servings 425 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 64.6g
  • 21%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 400 degrees F. Coat 12 muffin cups lightly with no-stick cooking spray.
  2. Combine flour, sugar, baking soda, salt, cinnamon, ginger and cloves in large bowl. Whisk together olive oil, molasses, eggs and buttermilk in small bowl. Stir liquids into flour mixture just until moistened. Divide batter evenly into prepared muffin cups, about 3/4 full.
  3. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool on rack 10 minutes. Remove from pan and cool completely.
  4. Spread cooled muffins with frosting. Decorate as desired.
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I used a melted stick of butter in place of the olive oil (I had more butter than I did olive oil) and I doubled the spices (not including the salt). I sprinkled the muffins with sugar before I ...

This recipe has great bones. I had to make some alterations, since though I know it's a Crisco recipe, I can't see using anything but butter in a gingerbread recipe. I substituted 1/2 cup of but...

I agree that the spices need increasing. I doubled each of the cinnamon, ginger and cloves and will triple them next time. I too reduced the heat to 375F and baked them for 15 mins - they were...

These really didn't taste like anything. I think you would have to double the spices and molasses to get any flavor. I was disappointed. My kids woke up asking for gingerbread and decided to ...

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