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These Gingerbread Muffins create a simple batch of muffins that is flavorful and wonderful enough to share during the holidays. Spicy flavor in a fluffy delicious muffin!
If you are craving more gingerbread flavor this season, then also try making some delicious Gingerbread Whoopie Pies or the perfect Gingerbread Latte at home.
I know, I know, we talked about gingerbread last week.
And you're so right, it's probably way too soon for me to be sharing another gingerbread recipe, but I just could not help myself.
I can get in a food rut from time to time in which I want to eat the same flavors over and over again. This just so happens to be one of those times. Please forgive me as I work, or shall I say eat, my way through it. I promise it will be over soon.
Speaking of food ruts, have you ever found yourself in a bit of a rut?
You know the time in your life when you seem to be faced with the same thing each day. A time when you feel as though you're repeating the same day over and over again. You're going through the motions and you just can't seem to break out of the mundane cycle of what life has become. Perhaps you've just hit a point in your life where you are not preparing for the next level or next big thing.
When you are a toddler you have the entrance of elementary school to take you to the next level and from middle school to high school, and from high school to college.
Then from college to graduation, grad school, or your first real job. There is always the 'next' but after all of that, you become an adult; what is the next? Perhaps it's getting married and having kids, a mortgage, and a dog. But what about after that, then what's next? I guess you have to create the 'next' for yourself at that point or perhaps the next phase just begins to look a little different.
Different than you expected it to be and perhaps you just enjoy gingerbread so much that you want to eat it for two weeks straight and I think the point to all of this rambling is....that is okay too!
- Brown sugar - Use dark brown sugar for the best results, but if you only have light brown sugar, then you may use that instead.
- All-purpose flour - This recipe has not been tested with any flour substitute, but if you try it, then please let me know in the comments how it goes.
- Baking soda - Check the date before using. It will give the muffins rise and help to make them fluffy.
- Ground cinnamon - Gives the muffins their warm spicy flavor.
- Ground ginger - Helps intensify the gingerbread flavor.
- Salt - Balances out the sweet flavor. I mostly use kosher salt when baking.
- Nutmeg - Ground nutmeg is another spice that helps create the gingerbread flavor in this muffin.
- Egg - Use a large egg in this recipe to bind the muffin mixture together.
- Molasses - The main ingredient needed to create gingerbread. Do not skip or substitiute this ingredient.
- Buttermilk - Keeps the muffins moist and adds in more acid to the mixture.
- Butter - Melt the butter and allow it to come to room temperature before adding to the muffin mixture.
See the recipe card below for exact quantities.
Begin the recipe by preheating the oven to 350 degrees F. Spray a muffin pan with non-stick cooking spray or use muffin liners. In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, salt, and nutmeg until combined.
Using an electric mixer or whisk, mix together the melted butter and brown sugar until smooth. Add the molasses and continue mixing until combined.
Add in the egg until well combined. Then alternate the buttermilk and flour mixture until all of it has been added and the muffin mixture is fully combined. Be careful not to over-mix or your muffins may end up dry and tough.
Pour the muffin mixture into the prepared muffin pan, filling each muffin well until it reaches about ¾ full, no worries about batter overflowing because these muffins will not rise much.
Place in the oven and bake for 15 to 20 minutes or until a cake tester comes out clean. If using multiple pans then test at least one muffin from each individual pan. Carefully remove the muffins from the oven and allow them to cool in the pan for at least 10 minutes before removing them completely. Serve warm or at room temperature and Enjoy!
These gingerbread muffins can be stored at room temperature in an airtight container for up to four days. Enjoy them at room temperature straight from the container or warm in the microwave for a few seconds. They can also be stored in the refrigerator and freezer for longer.
- Muffin Pan
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, melted
- 1 cup dark brown sugar
- ½ cup molasses
- 1 large egg
- 1 cup buttermilk (may substitute 1 cup milk mixed with 1 Tablespoon white vinegar)
- Begin the recipe by preheating the oven to 350 degrees F. Spray a muffin pan with non-stick cooking spray or use muffin liners.
- In a medium bowl, whisk together the 2 ½ cups all-purpose flour, 1 ½ teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon salt, and ¼ teaspoon ground nutmeg until combined. Set aside.
- Using an electric mixer or whisk, mix together the ½ cup melted butter and 1 cup dark brown sugar until smooth. Add the ½ cup molasses and continue mixing until combined
- Add in the 1 large egg until well combined. Then alternate the 1 cup buttermilk and flour mixture until all of it has been added to the muffin mixture and is fully combined. Be careful not to over-mix or your muffins will end up dry and tough.
- Pour the muffin mixture into the prepared muffin pan, filling each muffin well until it reaches about ¾ full, no worries about batter overflowing because these muffins will not rise much.
- Place in the oven and bake for 15 to 20 minutes or until a cake tester comes out, of 2 to 3 muffins, clean. If using multiple pans then test at least one muffin from each individual pan. Carefully remove the muffins from the oven and allow them to cool in the pan for at least 10 minutes before removing them completely. Serve warm or at room temperature and Enjoy!
- This recipe yields 18 large muffins and should be stored in an airtight container at room temperature for up to four days.
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Original post date 11/16/2015. Updated 08/06/2021. Posted 12/08/2021. Updated photos are by Gabby of Cookie Dough Diaries.
More Gingerbread Recipes
- Gingerbread Whoopie Pies
- DIY Gingerbread Latte
- Ginger Cake Squares
- Vegan Gingerbread Cookies
Have any comments, questions, or other delicious ideas for these Gingerbread Muffins? Please share them in the comments below!
They're absolutely delightful. I can almost taste them, warm from the oven. I wouldn't go vegan personally, but I love that you write that version too.
Yes, I get in food ruts and rut ruts! Usually it means something needs to change.
Thank you! They were delicious and I still cook non-vegan for my family. You are so right...something does need to change 🙂
I get in food ruts too. I need to checkout some new cookbooks from the library to help me out with new recipes. I often pin things but then I forget all about them. With a cookbook it easier for me to remember to try new dishes. I will be making your sweet potato bars soon though. I just have to figure out how to replace coconut flour for the almond meal in the crust portion without it being extremely dry. I can't handle nuts very well.
That is a great idea to check out new recipes and the library is free! I love using cookbooks as well and I am finding myself pulling out some old ones and trying those recipes. The coconut flour should replace the almond meal with no problem, you just may have to add a small amount of liquid at a time until the mixture is sticky. If you can use flax meal that would work as well.