Gingerbread muffins are fluffy, tender and flavored with holiday spices. These muffins are ready in less than 30 minutes!
This is a quick and simple recipe that will put you in the holiday mood—gingerbread muffins! These muffins are ready in under 30 minutes and turn out fluffy, soft and full of spice. A generous sprinkle of sugar on top makes each muffin irresistible!
Why this recipe works: There are a blend of seasonal spices, which are complemented by a touch of molasses and brown sugar. The secret ingredient here is a teaspoon of cocoa powder, which brings out the gingerbread flavor!
How to make gingerbread muffins
- Preheat the oven to 400° F. Line a muffin tin with paper liners.
- Make the muffin batter: Whisk the dry ingredients together in a large bowl. Set aside. Mix the wet ingredients together in a separate bowl. Add wet ingredients to dry ingredients and mix just until combined.
- Transfer muffin batter to prepared muffin tin. Sprinkle coarse sugar on top.
- Bake the muffins for 16 to 18 minutes or until a toothpick inserted in the center comes out with little to no crumbs.
Want more sweetness? Add a simple glaze on top of the muffins once they cooled. Whisk together 1/2 cup confectioners’ sugar with 1 Tablespoon milk. You can also make a lemon glaze with 1/2 cup confectioners’ sugar and 1 Tablespoon fresh lemon juice.
This easy gingerbread muffin recipe has a few tips to make it even better! I suggest using a kitchen scale to weigh ingredients (it’s more accurate than measuring). Be sure all ingredients are at room temperature unless otherwise noted. Room temperature ingredients create a smooth batter for tender muffins. Avoid overmixing the batter when combining the wet and dry ingredients to prevent dense muffins. When the muffins are done baking, turn them on their sides in the pan to prevent soggy bottoms!
Frequently Asked Questions
Store gingerbread muffins in an airtight container at room temperature for up to 5 days.
Yes. Let muffins cool completely, then store them in an airtight container in the freezer for up to 1 month. Defrost in the refrigerator before bringing to room temperature and serving.
Yes! Substitute vegetable oil for butter. Use almond milk instead of regular milk.
Bake the muffins at a high temperature. I bake all my muffins at 400° F.
Yes, but molasses adds the best flavor for gingerbread. Molasses substitute is the same amount of dark corn syrup or pure maple syrup.
I love baking with gingerbread flavors during the holidays. Last year I made a gingerbread loaf, which is very similar to these muffins. It’s the perfect housewarming gift to bring friends when visiting during the holidays. If you’re looking for gingerbread desserts, then you have to try gingerbread cupcakes. They are topping with a rich cinnamon cream cheese frosting.
Gingerbread muffins are so easy to make and will put you in the mood for wintery treats. The blend of spices in combination with molasses makes for an irresistible gingerbread flavor. If you try this recipe, be sure to leave a review below and tag @ifyougiveablondeakitchen on social media.
- 2 ½ cups (312 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon unsweetened cocoa powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground all spice
- ½ cup (113 g or 1 stick) unsalted butter, melted and slightly cooled
- ½ cup (100 g) packed brown sugar
- ¾ cup (180 mL) molasses
- 1 large egg, room temperature
- ¼ cup (60 g) sour cream or yogurt, room temperature
- ½ cup (120 mL) low-fat or whole milk, room temperature
- Coarse sugar, such as pure cane sugar for sprinkling on top
- Preheat oven to 400° F. Line a standard muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, salt, cocoa and spices. Set aside
- In a medium bowl, whisk together melted butter, brown sugar, egg, sour cream, milk and molasses until well combined. Pour wet ingredients over dry ingredients and mix just until combined.
- Use an ice cream scoop to transfer batter to prepared muffin tin. Sprinkle coare sugar on top of muffins if desired. Bake at 400 F for 16 to 18 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow muffins to cool in the pan for a couple minutes before transferring to a wire rack to cool completely.