These homemade Gingerbread Muffins bring together warm spices and a fluffy texture that makes them impossible to resist—perfect for holiday baking or a Christmas brunch treat.
Why You’ll Love This Recipe
– Ready in under 40 minutes—ideal for last-minute festive treats.
– Uses pantry staples you probably already have on hand.
– No special equipment—just basic bowls and a muffin tin.
– Fluffy texture that stays moist for days.
– Perfect for Christmas brunch or a spiced dessert.
– Easily doubles for gift boxes or cookie exchanges.
– Kid-friendly mixing makes it an easy holiday activity.
– Homemade muffins with classic gingerbread flavor.
Ingredients
- 2 cups (250 g) all-purpose flour
- ½ cup (100 g) packed brown sugar (light or dark)
- ¼ cup (50 g) granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp vinegar)
- ¼ cup (85 g) molasses (unsulphured)
- ¼ cup (56 g) unsalted butter, melted (plus extra for pan)
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
Directions
- Preheat & Prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with butter—this keeps muffins from sticking.
- Mix Dry Ingredients: In a large bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until evenly blended.
- Whisk Wet Ingredients: In a separate bowl, whisk the buttermilk, molasses, melted butter, egg, and vanilla extract until smooth—this helps prevent overmixing.
- Combine Gently: Pour the wet mixture into the dry ingredients and stir just until no streaks of flour remain. Overmixing can lead to dense muffins, so stop when the batter looks lumpy but combined.
- Fill & Level: Use an ice-cream scoop or large spoon to fill each muffin cup about two-thirds full for a uniform dome. Tapping the pan lightly on the counter releases air bubbles.
- Bake: Bake for 20–25 minutes, rotating the pan halfway through for even browning. Muffins are done when a toothpick inserted at center comes out clean or with a few moist crumbs.
- Cool: Let muffins rest in the tin for 5 minutes, then transfer to a wire rack—this prevents soggy bottoms.
- Optional Glaze: For an extra touch, whisk 1 cup powdered sugar with 2 tbsp milk and a dash of vanilla, then drizzle over cooled muffins.
- Serve Warm: Enjoy fresh from the oven with a pat of butter or a dollop of whipped cream for a cozy spiced dessert.
Servings & Timing
- Yield: Makes 12 Gingerbread Muffins
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: About 35–40 minutes
Variations
- Chocolate Chip Twist: Fold in ½ cup of semisweet chocolate chips for a melty surprise.
- Vegan Version: Swap buttermilk for almond milk + 1 tbsp vinegar, and use a flax “egg.”
- Mini Muffins: Bake in a mini-muffin tin for 10–12 minutes—perfect bite-sized Festive Treats.
- Orange Zest Boost: Add 1 tsp of fresh orange zest to brighten the warm spices.
- Maple Glaze Drizzle: Replace milk in glaze with pure maple syrup for deeper Holiday Baking flavors.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend and reduce baking powder to 1 ½ tsp.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer keeping, freeze muffins individually wrapped in foil or plastic wrap for up to 3 months. To reheat, microwave a frozen muffin for 20–30 seconds or warm in a 350°F (175°C) oven for 5–7 minutes—tray directly from the freezer works great.
FAQs
Q: Can I make the batter ahead?
A: Yes—store mixed batter in the fridge for up to 12 hours, then stir gently and bake.
Q: Why did my muffins turn out dense?
A: Likely from overmixing; stir until just combined to keep them light and fluffy.
Q: How do I know when they’re perfectly baked?
A: A toothpick inserted in the center should come out clean or with a few moist crumbs.
Q: Can I add nuts or cranberries?
A: Absolutely—fold in ½ cup of chopped pecans or dried cranberries with the dry ingredients.
Q: What’s the best way to pack these for Christmas brunch?
A: Layer muffins in a festive tin with parchment paper between layers to prevent sticking.
Q: Can I omit the glaze?
A: Yes—the muffins are deliciously spiced on their own, but the glaze adds a sweet finishing touch.
Q: Is molasses necessary?
A: It gives that classic gingerbread depth, but you can swap with honey for a milder flavor.
Q: How do I prevent sticking?
A: Always line your pan or grease generously—paper liners work best for easy removal.
Conclusion
These Gingerbread Muffins capture the spirit of Holiday Baking with a moist, fluffy texture and warming spices. Whether you’re hosting a Christmas brunch or wrapping up Festive Treats for loved ones, this Easy Recipe is sure to delight. Give it a try, leave a comment below, and explore more cozy recipes on my blog!
Gingerbread Muffins
Ingredients
- 2 cups all-purpose flour
- 0.5 cup packed brown sugar light or dark
- 0.25 cup granulated sugar
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt fine sea salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 0.25 tsp ground cloves
- 0.25 tsp ground nutmeg
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 0.25 cup molasses unsulphured
- 0.25 cup unsalted butter, melted (plus extra for pan)
- 1 large egg room temperature
- 1 tsp vanilla extract pure
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter.
- In a large bowl, whisk flour, brown sugar, granulated sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until evenly mixed.
- In a separate bowl, whisk buttermilk, molasses, melted butter, egg, and vanilla extract until smooth.
- Pour wet ingredients into dry and stir just until combined—do not overmix to keep muffins light.
- Use an ice-cream scoop to fill each cup two-thirds full for even muffin tops.
- Bake 20–25 minutes, rotating halfway, until a toothpick comes out clean or with a few moist crumbs.
- Let muffins rest in the tin 5 minutes, then transfer to a wire rack to prevent soggy bottoms.
- Whisk 1 cup powdered sugar with 2 tbsp milk and a dash of vanilla, then drizzle over cooled muffins.
- Enjoy warm with butter or whipped cream for a cozy holiday treat.
