Gingerbread Muffins
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This recipe for Gingerbread Muffins makes the whole house smell like Christmas! The perfect treat for a chilly fall or winter morning, they’re soft, moist, and full of warm spices, and quick to bake, too. Have one with your morning coffee, or share a batch with friends at brunch.
With classic gingerbread flavor and a tender crumb, these muffins are an easy way to enjoy the season’s best flavors without a lot of fuss.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make
- More Gingerbread Recipes
Holiday baking is one of my favorite things about the season, and this recipe gets made several times a season. I love making it for my family, for the neighbors, for friends, for friends of friends, you name it. They come together so easily, basically, I need a reason NOT to whip up a batch of these homemade muffins.
If you’re looking for more holiday inspiration, make sure to try this Eggnog Pie, Sticky Toffee Pudding, or the ever-popular Pear Crostata.
Here’s Why You’ll Love This Recipe
- Quick and Easy: You can make these in just 25 minutes from start to finish.
- Big Holiday Flavor: Molasses, brown sugar, and warm spices give these muffins their festive taste.
- Make-Ahead Friendly: These muffins stay fresh and freeze well, so that you can enjoy them anytime.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- All-purpose flour: The main ingredient that gives the muffins structure.
- Baking powder and baking soda: These help the muffins rise and become fluffy.
- Ground cinnamon, ginger, and cloves: This classic trio gives gingerbread its signature flavor.
- Kosher salt: It balances the sweetness and brings out the spice flavors.
- Eggs: They hold the ingredients together and add richness.
- Whole milk: This adds moisture. You can use buttermilk instead if you want a tangier taste.
- Molasses: It gives a deep, dark sweetness and real gingerbread flavor. For best results, use unsulphured molasses.
- Unsalted butter: Melt it and let it cool before using. It adds richness and makes the muffins tender.
- Dark brown sugar: This adds a deep molasses flavor. You can use light brown sugar if that’s what you have on hand.
- Vanilla extract: Use real vanilla. Imitation is not what you want for this recipe!
- Coarse sugar: Sprinkle this on top for a bit of sparkle and crunch.
In Photos: How To Make
Step 1: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
Step 2: Combine Wet Ingredients
In a separate bowl, whisk together the eggs, milk, molasses, butter, brown sugar, and vanilla.
Step 3: Combine
Add the wet ingredients to the dry and stir until just combined (do not overmix).
Step 4: Put Into Prepped Muffin Tin
Divide batter into the prepared muffin cups, then sprinkle with coarse sugar.
Step 5: Bake
Bake for 8 minutes, then reduce the heat to 350°F. Bake for an additional 10-12 minutes, or until a toothpick inserted in the center comes out clean or with small moist crumbs.
Helpful Tips and Tricks
- Cupcake liners aren’t essential, but they make cleanup easier. Lightly spraying them with baking spray keeps the liners from sticking to the cupcakes. If you omit the liners, make sure to grease the pan.
- Dark brown sugar gives these muffins an extra-rich flavor, but light brown sugar can be substituted.
- Store the muffins in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months.
More Gingerbread Recipes
- Old-Fashioned Gingerbread
- Gingerbread Cookies that Don’t Spread in the Oven
- Gingerbread Cinnamon Rolls
- Gingerbread Spiced Almonds
- Pear Gingerbread Upside Down Cake
- Gingerbread Cookies
- Baked Gingerbread Donuts with Lemon Yogurt Glaze
Gingerbread Muffins
Ingredients
- 2 1/2 cups (339 g) all-purpose flour
- 2 teaspoons (7 g) baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons (3 g) ground cinnamon
- 2 teaspoons (2 g) ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 2 large (100 g) eggs
- 1/2 cup (120 g) whole milk
- 1/2 cup (162 g) molasses
- 1/2 cup (113 g) unsalted butter, melted and cooled
- 1/2 cup (110 g) packed dark brown sugar
- 2 teaspoons (8 g) vanilla extract
- coarse sugar for sprinkling
Instructions
- Place an oven rack on the center shelf and preheat the oven to 400 degrees F. Line a muffin tin with cupcake liners and lightly spray with baking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- In a separate bowl, whisk together the eggs, milk, molasses, butter, brown sugar, and vanilla. Add the wet ingredients to the dry and stir until just combined (do not overmix).
- Divide batter into the prepared muffin cups, then sprinkle with coarse sugar.
- Bake for 8 minutes, then reduce the heat to 350 degrees F. Bake for an additional 10-12 minutes, or until toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool.
