Orange Gingerbread Muffins


Orange Gingerbread Muffins

Betty Crocker
Start you day with one of these fragrant muffins. Make a double batch and freeze for breakfast on the go!
Prep Time 10 minutes
Cook Time 12 minutes
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 120 kcal


  • 1/4 cup sugar
  • 1 tablespoon ground cinnamon
  • 2 cups reduced-fat biscuit mix
  • 1/2 teaspoon ground ginger
  • 2/3 cup skim milk
  • 1/4 cup molasses
  • 1 egg
  • 1 tablespoon grated orange peel


  • Preheat oven to 400 degrees. Place paper baking cups in each of 12 regular-size muffin cups.
  • In a large bowl, mix cinnamon and sugar together.  Remove 1 1/2 teaspoons and set aside.
  • Add biscuit mix and ginger to sugar mix in bowl.
  • In a small bowl, combine milk, molasses, egg and orange peel. Mix well.
  • Add milk mixture to biscuit mixture, stirring just until moistened.
  • Divide batter evenly among muffin cups, filling half full; sprinkle reserved 1 1/2 teaspoons cinnamon sugar over batter.
  • Bake 12 minutes. Immediately remove from pan to cooling rack. Serve warm.


Smart Shopping Tips
  • You can buy cinnamon sugar already mixed or make it yourself and save some money.
  • Skim milk is the same thing as fat-free milk.
  • Be sure to inspect eggs before buying. Make sure they are clean and free from cracks.
Cooking & Serving Tips:
  • When grating oranges, be sure to only use the colored peel and not the white part underneath, as it can taste bitter.
  • Add chopped walnuts or pecans to the batter.
  • Stir in dried cranberries for a pop of color and taste.
  • Over-mixing can cause muffins to be tough, so stop mixing as soon as ingredients are moist.
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