Our gingerbread muffins are so quick and easy to make! Perfect to serve for a quick breakfast or add to a holiday brunch. This post contains an affiliate link to my FAVORITE kitchen tool.
You might also like our apple cider muffins or soft and chewy gingerbread cookies.
Watch our step by step video!
My kids go crazy over muffins. We easily go through a dozen at one breakfast 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.
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
Mix dry ingredients then add in wet ingredients. I never use my kitchenmaid for making muffins. A wooden spoon or Danish dough whisk works just fine. If you don't have a Danish dough whisk, add one to your Christmas list! You can get them for about $10 and will use it ALL THE TIME. I make all of my doughs using it.
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. This recipe makes 16-18 muffins.
If you want to get a little festive, sprinkle them with powdered sugar before serving.
Recipe Notes
- Recipe may be halved or doubled.
- Muffins freeze wonderfully so feel free to make ahead and enjoy on another day.
- Gingerbread muffins are even better on day 2 after the flavors and spices have had a chance to meld.
- Can be baked as in a greased 9x5" loaf pan. Adjust cooking time to 55 minutes, check to make sure center is done by inserting toothpick. If toothpick comes out clean.
Gingerbread Muffins Recipe
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. 🙂