Make tasty muffins to enjoy for breakfast or a snack with this incredible Gingerbread Muffins recipe. They’re full of flavor and perfect to eat during the holidays when spending quality time with family.
Spiced Gingerbread Muffins
You’ve probably had your fair share of muffins over the years. And, while chocolate chip muffins and carrot banana muffins are two of the most common options, these Spiced Gingerbread Muffins can give them a run for their money. If you’re looking for tasty homemade muffins to prepare using easy-to-find ingredients, this is the perfect recipe for you.
Gingerbread muffins take a classic muffin recipe and add winter spices to the mix. They are full of Christmas inspired flavor and make a great addition to holiday breakfast spreads.
Why You’ll Love these Homemade Muffins:
- Flavorful treat: These muffins are full of flavor. If you like gingerbread cookies, you’ll love these muffins.
- Easy to make: Gingerbread muffins come together quick and make the perfect addition to the Christmas breakfast table.
- Make ahead friendly: You can make these muffins a few days before and store them unto you are ready to eat them.
How to Make Gingerbread Muffins
Be sure to see the recipe card below for full ingredients & instructions!
- Set your oven to 350 degrees and then line a muffin tin with paper lines.
- Place your brown sugar and butter in a bowl and then mix together.
- Mix in the vanilla and eggs.
- Add your molasses and continue to combine the ingredients.
- Grab a separate bowl and whisk flour with cinnamon, nutmeg, ginger, baking soda, and cloves.
- Add your dry ingredients a little bit at a time.
- Divide your batter between the muffin pans and then sprinkle coats sugar.
- Bake for 18-20 minutes.
- Remove from the oven and let cool.
Gingerbread Muffins Ingredient Notes
- Butter: Adds richness to the muffins – make sure it’s fully softened so the sugar incorporates smoothly.
- Sugar: Brown sugar sweetens these gingerbread muffins!
- Eggs: Bind the muffins together.
- Vanilla: Pure vanilla extract enhances the flavor of the molasses and spices.
- Molasses: A key ingredient in gingerbread muffins – don’t skip it!
- Flour: All-purpose flour gives the muffins structure.
- Baking Soda: Helps the muffins rise.
- Spices: Cinnamon, ginger, nutmeg, and cloves add the perfect amount of spice.
- Milk: Adds moisture. Use any kind you have on hand – whole, 2%, non-dairy, etc.
It’s best to use dark molasses for this recipe. You can find molasses in the baking aisle at most grocery stores.
Absolutely. You can pour the batter into a mini muffin tin to make even more gingerbread muffins to share. Bake them for about 15 minutes.
If they’re dry and dense, you may have overmixed the ingredients. Try to not overmix the ingredients and mix until just combined.
Wrap the muffins in plastic wrap, place them in a zip-sealed bag, and then store them in the freezer to keep them fresh.
Make homemade Gingerbread Muffins that will become a huge hit at home. Everyone will enjoy biting into these spiced baked goodies.
more general text about the recipe
Recipe Tips and Notes
Do not overmix your batter! This will give you dry muffins.
Check your muffins with a toothpick to make sure they’ve baked all the way through before you remove them.
Add a simple powdered sugar glaze to these muffins or add a slab of butter to the inside.
Can I use gluten free flour?
Yes! You can use your favorite gluten free flour blend for these muffins. Everything thing else will remain the same.
Can I glaze these muffins?
Absolutely. Prepare a glaze by combining powdered sugar with milk and vanilla extract and drizzle it on top.
Enjoy these delicious Gingerbread Muffins for breakfast or as a snack throughout the day. They’re flavorful, easy to make, and perfect for the holiday season.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Gingerbread Muffins Recipe
- ½ cup unsalted butter room temperature
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- ½ cup dark molasses
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup milk
- Coarse sugar for topping
- Preheat the oven to 350°F and line a standard muffin tin with paper liners.
- Add the softened butter and brown sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until well combined – about 2 minutes.½ cup unsalted butter, ½ cup brown sugar
- Add the eggs and vanilla. Mix until just combined, scraping down the sides of the bowl as needed.2 eggs, 1 teaspoon pure vanilla extract
- Add the molasses and mix until combined.½ cup dark molasses
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and cloves.2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- With the mixer on low speed, alternate between adding the dry ingredients and the milk in batches – ⅓ flour, ½ milk, ⅓ flour, last ½ milk, last ⅓ flour. Mix just until combined.½ cup milk
- Divide the batter between the muffin pans, filling each one ¾ of the way full. Top with a sprinkle of coarse sugar, if desired.Coarse sugar
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Transfer the muffins to a wire rack and let cool before serving.