Gingerbread Muffins

These Gingerbread Muffins create a simple batch of muffins that is flavorful and wonderful enough to share during the holiday season. Warm spices in a fluffy delicious muffin!

If you're craving more easy and delicious gingerbread recipes, then be sure also to try making Gingerbread Cake, Gingerbread Whoopie Pies, and a Gingerbread Latte. 

I know, I know, we talked about gingerbread last week.

And you're 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.

Plus it's that time of the year when it's okay to enjoy holiday seasonal flavor such as gingerbread. Today I'll be sharing a delicious muffin recipe. 

Let's get started!

Ingredients You'll Need

1. Brown sugar - Use dark brown sugar for the best results, but if you only have light brown sugar on hand, then you may use that instead.
2. 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.
3. Baking soda - Check the date on the package before using. It will give the muffins rise and help to make them fluffy.
4. Ground cinnamon - Gives the muffins their warm spice flavor.
5. Ground ginger - Helps intensify the gingerbread flavor. The star of spicy sweet gingerbread, needed to add intense ginger flavor.
6. Salt - Balances out the sweet flavor. I mostly use kosher salt or baking salt when baking.
7. Nutmeg - Ground nutmeg is another of the warming spices that helps create the nutty gingerbread flavor in this muffin.
8. Egg - Use a large egg in this recipe to bind the muffin mixture together.
9. Molasses - The main ingredient needed to create gingerbread. Do not skip or substitute this ingredient. Use unsulphured molasses and not blackstrap molasses.
10. Buttermilk - Keeps the muffins moist and adds in more acid to the mixture.
11. Butter - Melt the butter and allow it to come to room temperature before adding to the muffin mixture. Salted or unsalted butter can be used depending on your preference.

See the recipe card below for exact ingredient quantities and instructions.

Step By Step Instructions

Begin the gingerbread muffin recipe by preheating the oven temperature to 350 degrees F. Lightly spray a muffin pan with non-stick cooking spray or use muffin liners/muffin cups. In a medium bowl, whisk together the dry ingredients, all-purpose flour, baking soda, ground cinnamon, ground ginger, salt, and ground nutmeg until combined.

Using an electric mixer or whisk with a large bowl, 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 and is fully combined. Be careful not to over-mix or your muffins may end up dry and tough.

Pour the muffin batter into the prepared muffin pan, filling each muffin well until it reaches about ¾ full, no worries about the batter overflowing because these muffins will not rise much.

Place the muffins into the oven to bake for about 15 to 20 minutes or until a cake tester/toothpick comes out the center of the muffins with just a few crumbs and not wet batter. 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 on a wire rack for at least 10 minutes before removing them completely. Serve warm or at room temperature. Enjoy with a cup of coffee or your favorite warm drink for a quick Christmas morning breakfast!

Recipe Tips & Tricks

• If you use paper liners or baking cups, lightly spray each one with some non-stick cooking spray. This will ensure that your muffins will come out clean.
• Once you add the wet ingredients to the dry ingredients, do not over-mix! This will cause your muffins to be chewy and tough. It is perfectly fine for your muffin batter to be slightly lumpy even after you have thoroughly combined all of the ingredients.
• This recipe makes about 12 large gingerbread muffins with bakery-style domes. 
• These muffins are not overly sweet, feel free to add additional sugar if necessary. Try sprinkling the top with turbinado sugar (coarse sugar) before baking.

Storage

Storage. If you have any leftover muffins, then you may store cooled muffins at room temperature in a muffin tin, airtight container or sealed container, or a plastic bag for up to 4 days.

Refrigerator. The muffins may be stored in the refrigerator instead for up to 1 week. If you decide to store them in the refrigerator, then you can allow them time to sit at room temperature before serving or warm them in the microwave, oven, or air fryer. 

Freezer. These delicious muffins are great to freeze. Simply place them in a freezer bag lined or wrap them tightly in a double layer of plastic wrap. Store them in the freezer for up to 2 months. Allow them to thaw overnight in the refrigerator before enjoying them again, warm them as needed. 

More Gingerbread Recipes

• Gingerbread Whoopie Pies
• Easy Gingerbread Cake Recipe 
• No Bake Eggnog Cheesecake 
• Eggnog Pound Cake 
• Pretzel Fudge 
• Homemade Cranberry Bliss Bars 
• No Bake Eggnog Cookies

Have any comments, questions, or other delicious ideas for this Gingerbread Muffins Recipe? Please share them in the comments below!

📖 Recipe

Original post date 11/16/2015. Updated 12/08/2021 & 12/17/2023.