The Gingerbread Muffin Recipe is warm, cozy and full of holiday flavor. These muffins smell like ginger, cinnamon and sweet molasses.
They are soft, moist and easy to make. I love them with a hot cup of tea or coffee. This Gingerbread Muffin Recipe is perfect for mornings and snacks.
You can make them any time of the year. Today, I will share how to make these delicious muffins at home.
My Experience With This Recipe
I first made this recipe during winter. The house smelled amazing. My family loved the warm spices.
The muffins turned out soft and fluffy. They were not too sweet. The molasses gave them a rich flavor. I served them with butter and honey.
They disappeared fast. Now, I make them every holiday season. They always bring joy and comfort.
Recipe Card info
- Recipe Name: Gingerbread Muffin
- Servings: 12 muffins
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Course: Breakfast / Snack
- Cuisine: American
- Calories: 220 kcal per muffin
Equipment List
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Spoon or spatula
- Measuring cups
- Measuring spoons
- Oven
Ingredients You Need for Gingerbread Muffin
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
1. Preheat the Oven
Preheat oven to 375°F. Line a muffin tin with paper liners.
2. Mix Dry Ingredients
In a bowl, combine flour, baking powder, baking soda, ginger, cinnamon, cloves and salt. Whisk well.
3. Mix Wet Ingredients
In another bowl, whisk melted butter, brown sugar, molasses, eggs, milk and vanilla.
4. Combine Wet and Dry
Pour wet mixture into dry ingredients. Stir gently until just combined. Do not overmix.
5. Fill the Muffin Tin
Spoon batter into muffin cups. Fill each about two thirds full.
6. Bake the Muffins
Bake for 18 minutes. Muffins should be golden and spring back when touched.
7. Cool the Muffins
Remove muffins from oven. Let them cool five minutes in tin. Then transfer to a wire rack.
8. Serve and Enjoy
Serve warm with butter or honey. These muffins taste best fresh and warm.
Recipe Tips
- Do not overmix the batter for soft muffins.
- Use fresh spices for stronger flavor.
- Add nuts or chocolate chips for extra texture.
- Fill muffin cups evenly for uniform baking.
- Store in an airtight container to keep them moist.
Nutrition Information
| Nutrient | Amount per Muffin |
|---|---|
| Calories | 220 kcal |
| Protein | 4 g |
| Fat | 8 g |
| Carbohydrates | 34 g |
| Fiber | 1 g |
| Sugar | 15 g |
Serving Suggestions
These gingerbread muffins are perfect with hot tea or coffee. You can also enjoy them with warm milk. Spread a little butter or cream cheese on top.
Add honey for extra sweetness. They are great for breakfast or a cozy snack. They also make a lovely holiday treat.
Best Sides To Serve With
Serve with hot tea or coffee for a cozy breakfast. A bowl of fresh fruit adds freshness. You can also serve them with yogurt. Warm apple cider pairs nicely too. These muffins also go well with a simple salad.
Storage and Reheating Tips
Store muffins in an airtight container. Keep them at room temperature for two days. For longer storage, freeze them.
Reheat in the microwave for 10–15 seconds. You can also warm them in the oven for five minutes.
Gingerbread Muffin Recipe
Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- ½ cup brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven
- Preheat oven to 375°F. Line a muffin tin with paper liners.
Mix Dry Ingredients
- In a bowl, combine flour, baking powder, baking soda, ginger, cinnamon, cloves and salt. Whisk well.
Mix Wet Ingredients
- In another bowl, whisk melted butter, brown sugar, molasses, eggs, milk and vanilla.
Combine Wet and Dry
- Pour wet mixture into dry ingredients. Stir gently until just combined. Do not overmix.
Fill the Muffin Tin
- Spoon batter into muffin cups. Fill each about two thirds full.
Bake the Muffins
- Bake for 18 minutes. Muffins should be golden and spring back when touched.
Cool the Muffins
- Remove muffins from oven. Let them cool five minutes in tin. Then transfer to a wire rack.
Serve and Enjoy
- Serve warm with butter or honey. These muffins taste best fresh and warm.
Notes
- Do not overmix the batter for soft muffins.
- Use fresh spices for stronger flavor.
- Add nuts or chocolate chips for extra texture.
- Fill muffin cups evenly for uniform baking.
- Store in an airtight container to keep them moist.
FAQs about Gingerbread Muffin
Can I use whole wheat flour instead of all purpose flour?
Yes, you can. Use half whole wheat for best texture. Muffins may be slightly denser.
Can I make this recipe without molasses?
You can use honey or maple syrup instead. The flavor will change slightly but still be tasty.
How do I make muffins extra moist?
Add a little extra milk or reduce baking time by a minute or two.
Can I add chocolate chips to these muffins?
Yes, chocolate chips are a great addition. Add ½ cup for extra sweetness.
Can I freeze Gingerbread Muffin?
Yes, freeze after cooling. Wrap them well and thaw before eating.
Conclusion
The Gingerbread Muffin Recipe is easy, cozy and delicious. The Ingredients for Gingerbread Muffin are simple and easy to find.
Now you know how to make Gingerbread Muffin at home. This recipe is perfect for holidays and cozy mornings. Try it once and enjoy the warm spices. You will love the soft, moist muffins.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
