Gingerbread Muffins Recipe

Few things are as comforting as the aroma of freshly baked gingerbread muffins wafting through your kitchen on a chilly morning.

These muffins blend the classic flavors of ginger, cinnamon, and cloves with a hint of molasses, creating a perfectly spiced treat.

Whether you’re looking for a cozy breakfast, an afternoon snack, or a festive addition to your holiday table, these gingerbread muffins are sure to delight with their moist crumb and irresistible flavor.

Ingredients Checklist

A well-stocked pantry is all you need to whip up a batch of these cozy muffins. Here’s a quick overview of the essential ingredients, with a short explanation of each for clarity.

• 2 1/2 cups all-purpose flour
  Provides structure and tenderness.

• 1/2 cup packed brown sugar
  Adds sweetness and deep molasses flavor.

• 2 teaspoons baking powder
  Ensures light, fluffy muffins by giving them a good rise.

• 1/2 teaspoon baking soda
  Works with acidic molasses for extra lift.

• 1/4 teaspoon salt
  Balances sweetness and brings out the spices.

• 2 teaspoons ground cinnamon
  Delivers a signature warmth.

• 1 1/4 teaspoons ground ginger
  The star spice—aromatic and zesty.

• 1/2 teaspoon ground cloves
  Provides depth and traditional gingerbread character.

• 1/2 cup molasses (light or dark)
  Gives that classic gingerbread richness. Dark molasses means bolder flavor.

• 1/2 cup milk, room temperature
  Adds moisture and tender crumb.

• 1/2 cup melted unsalted butter (or coconut/vegetable oil)
  Enriches the muffins and keeps them moist.

• 2 large eggs, room temperature
  Binds the batter and keeps it light.

• 2 teaspoons vanilla extract
  Enhances all the other flavors.

• Coarse sugar for sprinkling (optional)
  For a sweet, crunchy topping.

Definition:
Molasses is a thick, dark syrup produced during sugar refining. It adds moisture, color, and depth to gingerbread bakes.

Step-by-Step Instructions

Here’s how to make these gingerbread muffins—foolproof and simple, even for beginners!

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C). Prepare a 12-cup muffin tin by greasing it well or lining with paper cupcake liners for easy release.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together:

• 2 1/2 cups all-purpose flour

• 1/2 cup brown sugar

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 2 teaspoons cinnamon

• 1 1/4 teaspoons ginger

• 1/2 teaspoon ground cloves

Whisk thoroughly to ensure even distribution of spices and leaveners.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together:

• 1/2 cup molasses

• 1/2 cup milk (room temp)

• 1/2 cup melted butter (cooled)

• 2 eggs (room temp)

• 2 teaspoons vanilla extract

Tip: Make sure the butter is cool and the eggs are at room temperature, so the batter mixes smoothly and doesn’t curdle.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the dry ingredients.
Gently fold together with a spatula or wooden spoon just until combined. A few lumps are fine—do not overmix, or your muffins may be dense.

Step 5: Fill and Top

Divide the batter evenly among the 12 muffin cups (about 3/4 full). Sprinkle the tops with coarse sugar if desired for added crunch.

Step 6: Bake

Place the tin in the oven and bake at 400°F for 8 minutes.
Without opening the oven door, lower the temperature to 350°F and bake for 8–10 more minutes. Muffins are ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7: Cool

Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. This prevents soggy bottoms and keeps the crumb tender.

Tips for Perfect Results

Making bakery-quality gingerbread muffins is all about technique and a few key tricks:

• Room Temperature Ingredients: Let eggs and milk come to room temp before starting for best texture.

• Don’t Overmix: Gently fold batter; overmixing leads to dense, chewy muffins.

• Check Early: Ovens vary. Start checking at the minimum bake time to avoid dry muffins.

• Muffin Top: The initial high temp helps the muffins rise tall and round.

• Molasses Choice: Dark molasses gives bolder flavor, while light molasses is milder and slightly sweeter.

Serving Suggestions

These gingerbread muffins are versatile and shine on any table. Try serving them:

• Warm, slathered with soft butter for breakfast.

• Split and filled with cream cheese or orange marmalade for a special treat.

• With a drizzle of lemon glaze or maple icing for a bakery-style finish.

• Alongside hot tea, coffee, or spiced chai on a winter afternoon.

Storage and Make-Ahead Tips

• Room Temperature: Keep in an airtight container for up to 3 days.

• Refrigeration: Store in the fridge for up to 1 week. Bring to room temp or warm before eating.

• Freezing: Place cooled muffins in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm gently in the microwave or oven before serving.

Pro Tip: To refresh day-old muffins, warm in the oven at 300°F for 5–10 minutes for that just-baked texture.

Final Thoughts

Homemade gingerbread muffins are the essence of cozy comfort, blending nostalgic spices and wholesome ingredients into every bite.

With easy prep and bakery-worthy results, this recipe is perfect for weekday breakfasts, holiday brunches, or any time you crave a touch of seasonal spice. Enjoy sharing them with loved ones—or keep them all to yourself!