Print

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.

Ingredients

Scale

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

Find it online: https://cheframi.com/gingerbread-muffins-recipe/