Gingerbread Muffins

Overhead view of baked muffins in pan with muffin liners.

4.75 from 4 votes

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!

Prep Time15

Cook Time20

Total Time35

Course: Bread

Cuisine: American

Keyword: gingerbread muffins

Servings:

Calories: 293kcal

Author: LaKita Anderson

Equipment

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

Ingredients

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 butter, melted
1 cup dark brown sugar
½ 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, 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.
Using an electric mixer or whisk with a large bowl, mix together the ½ cup melted butter and 1 cup 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 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 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.
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.

Nutrition