Gingerbread muffins are simple to prepare and packed with warm holiday spices — ideal for a quick breakfast, snack, or addition to a brunch spread.
These gingerbread muffins are a family favorite. They balance the deep, slightly bitter notes of molasses with bright spices like ginger, cinnamon, nutmeg, and cloves. The texture is tender and slightly crumbly, and they come together quickly, making them a go-to when you want homemade baked goods without a lot of fuss.
Why I Like This Recipe
- Fast to make. The batter mixes up in minutes and bakes in about 15 minutes, so you can have fresh muffins in under 30 minutes.
- Classic gingerbread flavor. Molasses and a warm spice blend create authentic holiday flavor without being overpowering.
- Freezes well. These muffins keep their flavor and texture when frozen, so you can bake ahead and enjoy them later.
Tips and Tricks
- No stand mixer needed. A mixing bowl and a wooden spoon or Danish dough whisk are enough to combine the ingredients without overmixing.
- Freezing instructions. Wrap muffins individually, place them in a freezer bag, and freeze up to 2–3 months. Thaw overnight in the fridge or at room temperature for a few hours.
- To serve. Dust with powdered sugar for a festive touch or serve warm with butter or cream cheese.
Ingredients
- 2 ½ cups flour
- ¼ cup sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground ginger
- ½ teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- 2 eggs
- ⅔ cup molasses
- 1 cup milk
- ½ cup melted butter
- 2 teaspoons vanilla
See the recipe card below for serving size, nutrition, and full instructions.
How To Make Gingerbread Muffins
Step 1: Preheat oven to 350°F (175°C). In a large bowl, whisk together the dry ingredients: flour, sugar, salt, baking soda, baking powder, and the spices. In a separate bowl, whisk the eggs, then add molasses, milk, melted butter, and vanilla. Combine wet and dry ingredients until just mixed; do not overmix.
Step 2: Prepare a muffin tin with nonstick spray or paper liners. Divide batter evenly among 16–18 cups, filling each about two-thirds full.
Step 3: Bake at 350°F (175°C) for about 15 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool for a few minutes in the pan, then transfer to a wire rack to finish cooling.
This recipe yields 16–18 muffins. For a festive presentation, dust the cooled muffins with powdered sugar or serve with a smear of softened butter or cream cheese.
Gingerbread Muffins FAQs
Yes. Pour the batter into a greased 9×5-inch loaf pan and bake for about 50–60 minutes, checking doneness with a toothpick. Baking time will be longer than for muffins.
How long do gingerbread muffins stay fresh?
Stored in an airtight container at room temperature, these muffins stay fresh for up to 5 days. Their flavor often improves after a day as the spices meld.
Can you freeze gingerbread muffins?
Yes. Freeze individually wrapped muffins in a freezer bag for up to 2–3 months. Thaw in the refrigerator overnight or at room temperature for a few hours.
Can I make a half batch?
Yes. The recipe scales well, so you can halve or double it depending on your needs.
More Muffin Recipes To Make
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Chocolate Banana Muffins Recipe
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Gingerbread Muffins
Ingredients
- 2 ½ cups flour
- ¼ cup sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground 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 the dry ingredients in a large bowl. In a separate bowl, whisk eggs, then add molasses, milk, melted butter, and vanilla.
- Combine wet and dry ingredients until just mixed; avoid overmixing.
- Prepare a muffin tin with spray or liners. Fill each cup about ⅔ full with batter.
- Bake at 350°F (175°C) for about 15 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Notes
Store muffins in an airtight container for up to 5 days. They also freeze well for longer storage.
Nutrition
Calories: 173 kcal | Carbohydrates: 26 g | Protein: 3 g | Fat: 6 g | Sugar: 13 g