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featured gingerbread muffins

Gingerbread Muffins Recipe

Course: Breakfast, muffins
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Cool Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 12 muffins
Calories: 257kcal
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.
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Muffin Tin
  • Stand Mixer

Ingredients

  • ½ cup unsalted butter 113 grams, room temperature (1 stick)
  • ½ cup brown sugar 107 grams
  • 2 large eggs 100 grams, room temperature
  • 1 teaspoon pure vanilla extract 4 grams
  • ½ cup unsulphured molasses 170 grams
  • cups all-purpose flour 300 grams
  • 1 teaspoon baking soda 6 grams
  • 1 teaspoon ground cinnamon 3 grams
  • 1 teaspoon ground ginger 3 grams
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup milk 114 grams, room temperature
  • Coarse sugar optional, for topping

Instructions

  • Preheat oven to 350°F and line a 12-count muffin tin with paper liners. Set aside.
    ingredients for gingerbread muffins
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar 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 large eggs, 1 teaspoon pure vanilla extract
  • Add the molasses and mix until combined.
    ½ cup unsulphured molasses
    wet ingredients in a metal bowl for gingerbread muffins
  • In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and cloves.
    2½ 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
    gingerbread muffin batter in a metal bowl
  • 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
    gingerbread muffin batter in a muffin pan before baking
  • 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.
    gingerbread muffins on a cooling rack

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.
  • Nutritional information does not include optional ingredients.
Storage: Store gingerbread muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months

Nutrition

Serving: 1muffin | Calories: 257kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 115mg | Potassium: 277mg | Fiber: 1g | Sugar: 20g | Vitamin A: 293IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg