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Home ยป Recipes ยป Breads and Muffins

Modified: Jan 9, 2025 ยท Published: Dec 17, 2023 by LaKita ยท This post may contain affiliate links.

Gingerbread Muffins

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Overhead view of two muffins on a plate.
Overhead view of baked muffins in pan with muffin liners.
Close up side view of single muffin on top of muffin liner.
Overhead view of two muffins on a plate pin with text overlay.
Two photos of finished muffins on pin with text overlay.
Overhead view of baked muffin in pan pin with text overlay.
Four process photos to make muffins on pin with text overlay.
Overhead view of two muffins on a plate.

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. 

Overhead view of two muffins on white plate, one muffin cut in half.

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

Overhead view of ingredients needed to make muffins in separate containers.
  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.

Dry ingredients for muffins in white bowl on marble surface.

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.

Flour mixture added to the other muffin ingredients in a large glass mixing bowl with hand mixer.

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.

Muffin batter in large glass mixing bowl on marble surface.

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

Muffin mixture added to muffin pan with liners before baking.

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.

Overhead view of baked muffins in muffin 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!

Close up side view of single muffin on top of muffin liner.

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. 

Overhead view of muffins on plate.

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
  • Overhead view of baked cinnamon rolls in parchment-lined baking pan.
    Small Batch Cinnamon Rolls (Makes Just 4 Rolls!)
  • Close up overhead view of bowl of finished black eyed peas with cornbread in it.
    Southern Black Eyed Peas Recipe (Stovetop)
  • Close up side view of finished lattes in glass mugs on marble surface.
    Eggnog Latte
  • Overhead view of finished pound cake topped with ganache on white plate.
    Chocolate Sour Cream Pound Cake

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

๐Ÿ“– Recipe

Overhead view of baked muffins in pan with muffin liners.

Gingerbread Muffins

LaKita Anderson
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!
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Bread
Cuisine American
Servings 12
Calories 293 kcal

Equipment

  • 1 Muffin Pan
  • 1 stand mixer or hand mixer
  • 1 large mixing bowl

Ingredients
  

  • 2 ยฝ cups all-purpose flour
  • 1 ยฝ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ยฝ teaspoon salt
  • ยผ teaspoon ground nutmeg
  • ยฝ cup butter, melted
  • 1 cup dark brown sugar
  • ยฝ cup molasses
  • 1 large egg
  • 1 cup buttermilk

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,ย 2 ยฝ cups all-purpose flour, 1 ยฝ teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ยฝ teaspoon salt, and ยผ teaspoon ground nutmeg until combined.
  • Using an electric mixer or whisk with a large bowl, mix together the ยฝ cup melted butter and 1 cup brown sugar until smooth. Add the ยฝ 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 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 ยพ full, no worries about 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!

Notes

  • 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.ย 
  • 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.
Calories: 293kcalCarbohydrates: 50gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 38mgSodium: 332mgPotassium: 295mgFiber: 1gSugar: 29gVitamin A: 292IUVitamin C: 0.01mgCalcium: 78mgIron: 2mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Keyword gingerbread muffins
Tried This Recipe?Leave a comment below or tag @simplylakita on social!

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

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Comments

    4.75 from 4 votes (4 ratings without comment)

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    Recipe Rating




  1. Sonya says

    November 18, 2015 at 11:06 am

    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.

    Reply
    • admin says

      November 18, 2015 at 11:16 pm

      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.

      Reply
  2. Tamara says

    November 17, 2015 at 7:00 pm

    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.

    Reply
    • admin says

      November 18, 2015 at 9:50 am

      Thank you! They were delicious and I still cook non-vegan for my family. You are so right...something does need to change ๐Ÿ™‚

      Reply
Head shot bio photo of LaKita in an orange shirt.

Hi, I'm LaKita. I'm a Lifelong home cook and self-taught baker. I've been sharing modern comfort food through food blogging, recipe development, and photography since 2013.

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