Gingerbread Muffins Recipe

Introduction

Looking for a cozy treat that’s perfect for the holidays or any time you crave warm spices? These Gingerbread Muffins offer a delightful combination of fragrant ginger, cinnamon, and molasses in a light, tender muffin. They’re easy to make and can be enjoyed as breakfast or dessert.

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ⅔ cup dark brown sugar, packed
• ⅓ cup molasses (unsulfured or original)
• ¼ cup unsalted butter, melted and cooled
• 1 large egg
• 2 teaspoons vanilla extract
• 1 ⅓ cups buttermilk
• Decorators sugar (optional)
• Optional glaze:
• 1 cup powdered sugar
• 1-2 tablespoons whole milk

Instructions

1. Step 1: Preheat your oven to 425°F. Line a 12-count muffin tin with paper liners or spray with baking spray, then set aside.
2. Step 2: In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, baking powder, salt, cloves, and nutmeg until well combined. Set aside.
3. Step 3: In another large bowl, whisk together the brown sugar, molasses, melted butter, egg, and vanilla extract until smooth.
4. Step 4: Add half of the dry flour mixture to the wet ingredients and stir gently to combine. Then add half of the buttermilk and stir again.
5. Step 5: Repeat with the remaining flour mixture and buttermilk, mixing until just combined. Be careful not to overmix.
6. Step 6: Divide the batter evenly among the 12 muffin cups. If desired, sprinkle decorators sugar on top of each muffin for added sweetness and texture.
7. Step 7: Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and continue baking for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Step 8: Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Step 9: To make the optional glaze, whisk powdered sugar with 1 tablespoon of whole milk until smooth. If needed, add up to 1 more tablespoon of milk to reach a thick but pourable consistency.
10. Step 10: Once the muffins have cooled, drizzle the glaze on top. Let it set for about 10 minutes before serving.

Tips & Variations

• Use unsulfured or original molasses to achieve the best flavor; avoid blackstrap molasses as it is too strong.
• Dark brown sugar enhances the richness of the muffins; for a lighter taste, try light brown sugar.
• You can top your muffins with decorators sugar, glaze, both, or neither, depending on your preference.
• Add mix-ins such as chocolate chips, chopped nuts, dried fruits, toffee bits, or cinnamon chips to customize your muffins.
• If you don’t have buttermilk, substitute with regular milk or make your own by adding 1 tablespoon of white vinegar to 1 cup of milk and letting it sit for 5 minutes.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag or container for up to 3 months. To thaw, leave them at room temperature until fully defrosted. Reheat gently in the microwave or oven before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I have to use buttermilk?

Buttermilk is recommended for its tang and tenderizing properties, but you can substitute with whole milk or make your own by adding vinegar to milk as described above.

Can I add other ingredients to the batter?

Yes! Feel free to mix in chocolate chips, nuts, dried fruits, toffee bits, or cinnamon chips to add extra flavor and texture to your muffins.

Gingerbread Muffins Recipe

Print Recipe

★★★★★

4.5 from 92 reviews

These Gingerbread Muffins are a perfect holiday treat, featuring warm spices like ginger, cinnamon, and cloves combined with rich molasses and brown sugar for a moist and flavorful muffin. Ideal for breakfast or dessert, they can be topped with decorator’s sugar or a simple powdered sugar glaze for added sweetness.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Total Time: 32 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Dessert, Muffins
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg

Wet Ingredients

• ⅔ cup dark brown sugar, packed
• ⅓ cup molasses (unsulfured or original, not blackstrap)
• ¼ cup unsalted butter, melted and cooled
• 1 large egg
• 2 teaspoons vanilla extract
• 1 ⅓ cups buttermilk (or substitute with whole milk plus vinegar)

Toppings

• Decorator’s sugar (optional)
• Optional glaze: 1 cup powdered sugar, 1-2 tablespoons whole milk

Instructions

1. Prepare Oven and Muffin Tin: Preheat your oven to 425°F. Line a 12-count muffin tin with paper liners or spray it with baking spray, and set it aside.
2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking soda, ground ginger, ground cinnamon, baking powder, fine sea salt, ground cloves, and ground nutmeg. Stir well until evenly mixed, then set aside.
3. Combine Wet Ingredients: In another large bowl, whisk together the dark brown sugar, molasses, melted cooled butter, egg, and vanilla extract until the mixture is smooth and homogenous.
4. Incorporate Dry and Wet Mixtures: Add half of the dry flour mixture into the wet ingredients and stir gently to combine without overmixing.
5. Add Buttermilk: Pour in half of the buttermilk and stir until just combined.
6. Repeat Mixing: Add the remaining flour mixture and then the remaining buttermilk, stirring after each addition until all are just incorporated.
7. Fill Muffin Tin: Evenly divide the batter among the 12 muffin cups. If desired, sprinkle decorator’s sugar on top of each muffin for a sparkly finish.
8. Bake initially at high heat: Place the muffin tin in the preheated oven and bake at 425°F for 5 minutes. This initial high heat helps the muffins rise.
9. Continue Baking: Lower the oven temperature to 350°F and bake for an additional 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Cool the Muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
11. Prepare Optional Glaze: Whisk together the powdered sugar and 1 tablespoon of whole milk until smooth and thick yet pourable. Add up to another tablespoon of milk if needed to achieve the right consistency.
12. Glaze and Serve: Once muffins are completely cooled, drizzle the glaze over the tops. Let the glaze set for 10 minutes before serving. Enjoy immediately.

Notes

• Nutritional values include the glaze but not decorator’s sugar.
• Use unsulfured or original molasses to avoid overpowering bitterness.
• Dark brown sugar provides a richer flavor; light brown sugar can be used for a milder taste.
• You may use decorator’s sugar, glaze, both, or neither as toppings.
• Add-ins such as chocolate chips, chopped nuts, dried fruits, toffee bits, or cinnamon chips can be mixed into the batter to personalize the muffins.
• These muffins can be stored at room temperature in an airtight container for up to 3 days.
• They freeze well for up to 3 months; thaw at room temperature before serving.
• Buttermilk is recommended for best texture and flavor; if unavailable, substitute with whole milk plus 1 tablespoon distilled white vinegar per cup, let sit 5 minutes.
• The muffins have a light texture and are not heavy.

Keywords: Gingerbread muffins, holiday muffins, spiced muffins, molasses muffins, breakfast muffins, dessert muffins, easy holiday baking