Gingerbread Muffins

This gingerbread muffin recipe is one of my favourite Christmas week treats. It has that strong, warm, old-fashioned flavour that brings a little nostalgia with a morning cup of coffee or tea. These gingerbread muffins are soft, simple, and full of molasses and spice, making them a lovely homemade muffin to enjoy on quiet holiday mornings.

Last year I shared my traditional gingerbread cake recipe, and this year I decided to make a smaller, easy to serve muffin version. Gingerbread is very nostalgic to me. It has a long history, and it did not begin as the little cut-out cookies most of us think of at Christmas. Long before gingerbread men, gingerbread was made as a spiced honey bread or cake.

Gingerbread served this way has more of a grown up flavour than the colourful sprinkle covered cookies children usually reach for first. The flavour is deep, warm, and traditional, with cinnamon, ginger, cloves, and molasses in every bite. If you have only ever tried gingerbread as cookies, I encourage you to give this muffin version a try, especially if you love warm spices and molasses.

Gingerbread Muffins Recipe

Gingerbread Muffin Ingredients

One reason I love making gingerbread muffins for Christmas week is that they are such an affordable homemade treat. So many Christmas desserts can get expensive, especially cheesecakes, chocolates, nuts, and fancy decorated cookies. These muffins still feel special and seasonal, but they are made with simple pantry ingredients like flour, molasses, brown sugar, butter, milk, eggs, and warm spices.

• 1/2 cup butter: Adds richness and helps keep the gingerbread muffins soft.

• 1/2 cup molasses: Gives the muffins their deep old-fashioned gingerbread flavour.

• 2 cups all-purpose flour: Forms the base of the muffin batter.

• 1 teaspoon baking soda: Helps the muffins rise and works well with the molasses.

• 1/2 teaspoon salt: Balances the sweetness and brings out the warm spice flavour.

• 2 teaspoons ground cinnamon: Adds warmth and classic Christmas spice.

• 1 1/2 teaspoons ground ginger: Gives the muffins their traditional gingerbread flavour.

• 1/2 teaspoon ground cloves: Adds a strong warm spice note, so a little goes a long way.

• 1/2 cup packed brown sugar: Sweetens the muffins and adds a little caramel flavour.

• 1/4 cup milk: Helps loosen the batter and bring the ingredients together.

• 2 large eggs: Add structure and help the muffins bake up tender.

How to Make Gingerbread Muffins

Step 1: Preparation

Preheat your oven to 350°F. Line a muffin tin with paper liners and set it aside. Gather your ingredients before you begin, as this muffin batter comes together quickly once the wet and dry ingredients are mixed.

Step 2: Mix the Molasses and Butter

Add the butter and molasses to a microwave safe bowl. Warm them together in the microwave for about 60 seconds, then whisk until the butter and molasses are blended together. Set the mixture aside to cool slightly while you prepare the dry ingredients.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, add the flour, baking soda, salt, ground cinnamon, ground ginger, and ground cloves. Whisk the dry ingredients together well so the baking soda and spices are evenly mixed through the flour. Make a well in the centre of the dry ingredients and set the bowl aside.

Step 4: Finish the Wet Ingredients

Add the packed brown sugar to the warm molasses mixture and whisk until combined. Add the milk and eggs, then whisk again until the mixture is smooth.

Step 5: Combine the Muffin Batter

Pour the wet ingredients into the well in the dry ingredients. Stir quickly, just until the batter comes together. The batter should still look slightly lumpy. Once the wet and dry ingredients are mixed, the baking soda starts working, so move the batter into the oven fairly quickly. Do not overmix, as this can make the muffins less tender.

Step 6: Fill the Muffin Tin

Using an ice cream scoop, divide the gingerbread muffin batter evenly between 12 paper-lined muffin cups.

Step 7: Bake the Muffins

Bake the muffins at 350°F for 18 to 22 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the centre comes out clean.

The bake time may vary slightly depending on your muffin tin and how full each muffin cup is, so start checking them at 18 minutes.

Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool.

How to Store and Freeze Gingerbread Muffins

Let the gingerbread muffins cool completely before storing them. Place them in an airtight container and keep them at room temperature for up to 3 days.

For longer storage, place the muffins in the fridge for up to 5 days, or freeze them for up to 3 months. To freeze, place the cooled muffins in a freezer safe bag or container.

Thaw frozen muffins at room temperature before serving. I like to warm them for a few seconds in the microwave, especially when serving them with coffee or tea

Pin This Gingerbread Muffin Recipe

Save this gingerbread muffin recipe to your Christmas baking or muffin recipe board so you can find it again for a cozy holiday breakfast.

Gingerbread Muffins

Soft gingerbread muffins made with molasses, brown sugar, and warm Christmas spices.

Print Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Ingredients

  

1x2x3x

• ½ cup butter
• ½ cup molasses
• 2 cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 ½ teaspoons ground ginger
• ½ teaspoon ground cloves
• ½ cup packed brown sugar
• ¼ cup milk
• 2 large eggs
• Sparkling sugar for topping optional

Instructions

 

• Preheat the oven to 350°F. Line a 12 cup muffin tin with paper liners.
• Add the butter and molasses to a microwave safe bowl. Heat for about 60 seconds, then whisk until blended. Set aside to cool slightly.
• In a large bowl, whisk together the flour, baking soda, salt, ground cinnamon, ground ginger, and ground cloves. Make a well in the centre.
• Add the packed brown sugar to the molasses mixture and whisk until combined. Add the milk and eggs, then whisk until smooth.
• Pour the wet ingredients into the well in the dry ingredients. Stir quickly, just until combined and slightly lumpy. Do not overmix. Once combined, work quickly so the baking soda remains active before baking.
• Using an ice cream scoop, divide the batter evenly between the 12 paper lined muffin cups. Sprinkle the tops with sparkling sugar, if using.
• Bake for 18 to 22 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the centre comes out clean. Begin checking the muffins at 18 minutes.

Notes

Sprinkle the sparkling sugar over the muffin batter just before baking. The moisture in the batter helps the sugar adhere to the tops as the muffins bake. Coarse sparkling sugar works best because it keeps its texture and shine in the oven

More Christmas Morning Recipe Ideas

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These soft homemade butterhorns are a delicious addition to a Christmas breakfast or holiday brunch. Serve them warm with butter and your favourite preserves.

Gingerbread Scones

These homemade gingerbread scones are filled with warm spices and molasses. They are a cozy Christmas morning treat served with coffee or tea.