Gingerbread muffins are easy to make and full of warm holiday spices. Perfect for a quick breakfast or snack!
You might also like our apple cider muffins or soft and chewy gingerbread cookies.
My kids go crazy over muffins, so I love having quick and easy recipes to make for them year-round. Our go-to all-around recipes are our almond poppyseed muffins and blueberry muffins, but during the winter months, I find any excuse to pull out ginger and molasses. These gingerbread muffins are legit. So delicious and full of holiday spices.
Why I Like This Recipe
- Quick muffins. These muffins come together in under 30 minutes, start to finish.
- Flavorful. The combination of spices like ginger, nutmeg, cinnamon, and cloves, along with the intense flavor from molasses, creates deliciously flavorful gingerbread muffins.
- Make-ahead recipe. Gingerbread muffins freeze beautifully, so you can make a double batch and keep some on hand for another day.
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Tips and Tricks
- You don't need a stand or an electric mixer. You can make muffins and quick breads with a mixing bowl and Danish dough whisk or in a stand mixer. I have both and tend to mix by hand these days. I highly recommend using a Danish dough whisk over a wooden spoon. It works great to mix up batter and dough.
- How to freeze gingerbread muffins. To freeze, wrap the muffins individually in plastic then store in a large plastic bag in the freezer for up to 3 months. Thaw in the refrigerator overnight or on the counter for a few hours.
Ingredients
- Flour
- Sugar
- Salt, baking powder and baking soda: For flavor and leavening.
- Ground ginger, ground nutmeg, ground cinnamon, and ground cloves: The whole gang is here. The perfect blend of warm holiday spices.
- Eggs: For richness and texture.
- Molasses: Always a key player in ginger recipes. Molasses gives rich flavor and color to baked goods.
- Milk
- Melted butter: Melted butter instead of oil for flavor.
- Vanilla
See the recipe card for full information on ingredients and quantities.
How To Make Gingerbread Muffins
Step 1: Mix the dry ingredients, then add the wet ingredients. I never use my kitchenmaid for making muffins. A wooden spoon or Danish dough whisk works just fine.
Step 2: Spray muffin pan with non-stick cooking spray or place muffin liners in the pan. Fill ⅔ full with batter.
Step 3: Bake muffins at 350 degrees for 15 minutes.
This recipe makes 16-18 gingerbread muffins. If you want to get a little festive, sprinkle them with powdered sugar before serving.
Gingerbread Muffins FAQs
These muffins can be baked in a greased 9x5" loaf pan. Adjust cooking time to 55 minutes, check to make sure the center is done by inserting a toothpick. If the toothpick comes out clean.
Gingerbread muffins are even better on day 2 after the flavors and spices have had a chance to meld and will keep fresh for up to 5 days.
Muffins freeze wonderfully, so feel free to make ahead and enjoy on another day. Freeze in a freezer bag for up to 2 months.
This muffin recipe may be halved or doubled.
More Muffin Recipes To Make
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Gingerbread Muffins
Ingredients
- 2 ½ cups flour
- ¼ cup sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 Tablespoon ginger
- ½ teaspoon nutmeg
- 2 teaspoons cinnamon
- ½ teaspoon cloves
- 2 eggs
- ⅔ cup molasses
- 1 cup milk
- ½ cup melted butter
- 2 teaspoons vanilla
Instructions
- Mix dry ingredients then add in wet ingredients. Mix thoroughly.
- Spray muffin pan with non stick cooking spray or place muffin liners in pan. Fill ⅔ full with batter.
- Bake muffins at 350 degrees for 15 minutes.
- Let muffins cool.
LuAnn says
These look amazingly delicious. My question is. Are they moist or dry? You never mentioned it throughout your entire post. Not sure about you. But biting into a dry muffin makes me gag 🙃 🤪. But that's just me. Thanks for sharing this recipe.
Brandy says
I found them to be moist! Don't over-bake them. 🙂