Gingerbread muffins with white chocolate chips are perfect for Christmas morning or any other morning. The crunchy sugar topping makes them completely irresistible.
1/4 to 1/3cupSugar In The Raw Turbinado Cane Sugar
Instructions
Preheat oven to 400°F. Line 12 muffin cups with paper liners.
In a large bowl, beat egg. Add brown sugar, molasses, milk, applesauce, oil, and vanilla. Whisk until combined.
Add flour, baking powder, ginger, cinnamon, salt, baking soda, and cloves. Stir all ingredients together until combined, but do not overmix. Fold in white chocolate chips.
Divide evenly into prepared muffins tins. Sprinkle generously with Sugar In The Raw Turbinado Cane Sugar.
Bake for 15-16 minutes or until a toothpick inserted into one of the muffins comes out clean.