Gingerbread Muffins by Crisco® Olive Oil Recipe -
Gingerbread Muffins by Crisco(R) Olive Oil Recipe
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Gingerbread Muffins by Crisco® Olive Oil

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    1 hr


  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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Reviews More Reviews

Oct 02, 2011

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 stuck them in the oven. 350* for 20 minutes and they looked absolutely beautiful, nevermind smelled AH-MAZING. Really glad I doubled the spices. I might just triple them next time, then it might be perfect. Five stars with more spices. NOTE: I will say that baking them for 20 minutes was a touch too long. Because I filled the muffin tins almost all the way to the top, I baked them at the temperature I always do with muffins. Next time, I'll cut back by five minutes. Because they came out dry, I might make a simple lemon glaze for the top of them in the morning--cup powdered sugar, tablespoon butter, pinch salt, couple tablespoons fresh lemon juice.

Sep 25, 2011

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 butter for the olive oil. I worked the butter (cut into cold pieces) into the dry ingredients until the mixture was crumbly, and then added the eggs and buttermilk. Because these are muffins and not cupcakes, I decided to skip the frosting. Instead, I added 1 cup white chocolate chips to the muffin batter. I baked these at 375 F for 20 minutes. They came out moist and delicious!


4 Ratings

Nov 04, 2011

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 great! The oil works fine in this recipe but I will try using butter next time to see how it tastes. I'm also going to add pumpkin or apple sauce to make it denser. I too left out the icing since I wanted it to be a healthy snack for my son to take to school.

Nov 29, 2011

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 make these. Also, mine were not dark like the picture.


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  • Calories
  • 425 kcal
  • 21%
  • Carbohydrates
  • 64.6 g
  • 21%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 415 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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