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These Gingerbread Muffins are a warm hug in breakfast form—brimming with cozy spices and rich molasses, they feel like Christmas morning in every bite. You’ll love how easy and delicious this homemade recipe is, whether you’re feeding hungry kids or treating yourself.
Why You’ll Love This Recipe
- Ready in under 40 minutes—perfect for a spur-of-the-moment baking craving
- Uses simple pantry staples (flour, sugar, spices—you likely have them on hand)
- Wonderfully moist crumb thanks to molasses and melted butter
- Cozy holiday spices (ginger, cinnamon, cloves) for that Christmas vibe
- Freezer-friendly: bake once, enjoy all season long
- Kid- and adult-approved—mildly spiced, never overpowering
- Customizable: add nuts, chocolate chips, or a cream-cheese swirl
- Great for gift boxes or a festive brunch table
Ingredients
– 2 cups (250 g) all-purpose flour (King Arthur Flour works great)
– ½ cup (100 g) granulated sugar
– ½ cup (110 g) packed brown sugar
– 2 teaspoons baking powder
– ½ teaspoon baking soda
– 1 tablespoon ground ginger
– 1 teaspoon ground cinnamon
– ¼ teaspoon ground cloves (optional, but delightful)
– ½ teaspoon salt
– 2 large eggs, room temperature
– ½ cup (120 ml) unsalted butter, melted (or coconut oil for dairy-free)
– ½ cup (120 ml) molasses (unsulphured gives the best flavor)
– ½ cup (120 ml) milk, dairy or plant-based
– 1 teaspoon vanilla extract (optional, for extra depth)
Directions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, and salt—this blend of spices is where the holiday magic begins.
- In a separate bowl, whisk eggs until frothy, then stir in melted butter, molasses, milk, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry, gently stirring with a spatula. You’ll see small lumps—that’s good. Overmixing can make muffins tough.
- Divide batter evenly among muffin cups, filling each about three-quarters full. Pro tip: use a ¾-cup scoop for speed and consistency.
- Bake for 18–22 minutes, or until tops spring back when touched and a toothpick inserted in the center comes out clean (a few moist crumbs are fine).
- Let muffins rest in the tin for 5 minutes, then transfer to a wire rack. Cooling just a bit keeps the bottoms crisp.
- If you’d like a sweet finish, whisk 1 cup powdered sugar with 1–2 tablespoons milk or cream until drizzly, then lightly glaze cooled muffins.
Servings & Timing
Makes 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: ~40 minutes
Variations
- Zesty Orange: Stir in 1 teaspoon orange zest for a bright citrus note.
- Nutty Crunch: Fold ½ cup chopped pecans or walnuts into the batter.
- Gluten-Free: Swap in a 1:1 gluten-free flour blend.
- Vegan Twist: Replace eggs with flax “eggs” and use plant-based milk and butter.
- Cream-Cheese Swirl: Dollop softened cream cheese into each cup and swirl before baking.
- Chai Spice Boost: Add ½ teaspoon cardamom and a dash of nutmeg for extra warmth.
Storage & Reheating
Store at room temperature in an airtight container for up to 2 days; refrigerate for 4–5 days. For longer stash, freeze cooled muffins in a zip-top bag (up to 1 month)—just thaw at room temperature. To reheat, pop in a 300°F oven for 5 minutes or zap in the microwave for 15–20 seconds for that just-baked feel.
FAQs
Q: Can I skip the molasses?
A: You can swap molasses for maple syrup or honey, though the flavor will be lighter and less classic.
Q: Why are my muffins dense?
A: Likely overmixing—stir until ingredients just come together and leave a few lumps.
Q: Can I make mini muffins?
A: Absolutely—bake 12–15 minutes, keeping an eye on color and springiness.
Q: How can I prep these ahead?
A: Mix dry and wet ingredients separately, then combine and bake within 24 hours—stored in the fridge.
Q: Why did my muffins stick to the pan?
A: Ensure liners or grease fully coat each cup; nonstick spray with flour works wonders.
Q: Is there a dairy-free option?
A: Yes—use coconut oil or vegan butter and plant-based milk without changing the rest of the recipe.
Q: What’s the best topping?
A: A simple powdered-sugar glaze or a pat of softened butter both shine here.
Q: Can I add chocolate chips?
A: Sure—mix in ½ cup semisweet chips for pockets of melty sweetness.
Conclusion
These Gingerbread Muffins blend holiday nostalgia with everyday ease—perfect for breakfast, brunch, or a sweet snack any time. Give them a whirl, and let me know how they turn out in the comments below—or tag your photos on Instagram. If you love this, you might also enjoy my pumpkin spice pancakes or cinnamon swirl quick bread!
Gingerbread Muffins
Ingredients
- 2 cups all-purpose flour King Arthur Flour recommended
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves optional
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 1/2 cup unsalted butter melted (or coconut oil)
- 1/2 cup molasses unsulphured
- 1/2 cup milk dairy or plant-based
- 1 teaspoon vanilla extract optional
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, whisk eggs until frothy, then stir in melted butter, molasses, milk, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Gently stir until the batter is just combined with small lumps remaining.
- Divide the batter evenly among the muffin cups, filling each cup about three-quarters full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For a simple glaze, whisk 1 cup powdered sugar with 1–2 tablespoons milk until smooth, then drizzle over cooled muffins.
Notes
Nutrition
