How to Make Soft & Spiced Gingerbread Muffins

Gingerbread muffins capture all the cozy, spicy flavors of the holiday season in one bite. Each soft, moist muffin is packed with warm ginger, cinnamon, cloves, and rich molasses, filling your kitchen with a festive aroma as they bake. These comforting treats feel like a hug in baked form – perfect for chilly mornings or an afternoon pick-me-up with a cup of tea. The sweet spice mix is reminiscent of classic gingerbread cookies, but in an easier, muffin form.

Imagine pulling a tray of steaming gingerbread muffins out of the oven: the tops are lightly crisp and golden, and a dusting of sugar (or a drizzle of glaze) adds a finishing touch. Made from simple pantry ingredients and whipped up in one bowl, these gingerbread muffins are surprisingly simple to make. Whether you’re baking for a crowd or just indulging yourself, this recipe delivers bakery-style muffins right at home.

In the next sections, you’ll find helpful tips for perfect muffin batter and baking, plus ideas for fun mix-ins and toppings. Scroll on for the full Gingerbread Muffins recipe card with ingredients, step-by-step instructions, and notes at the end. Enjoy this warm, spiced treat any time you need a little holiday comfort!

Tips for Best Results

• Mix gently: In one bowl whisk together all the dry ingredients (flour, baking powder, spices, salt) and in another bowl combine the wet ingredients (molasses, eggs, oil, milk, vanilla). When you mix wet into dry, stir just until the batter is combined. A few lumps are okay – overmixing can make muffins tough. Using a gentle folding motion preserves a tender crumb.
• Batter consistency: Gingerbread muffin batter should be thick (almost like oatmeal). If it feels too stiff to stir, double-check your measurements, but don’t add too much extra liquid. Conversely, if it’s very runny, add a tablespoon of flour. Aim for a batter that holds its shape when scooped and doesn’t pour like a cake batter. This thick batter yields moist, bakery-style muffins.
• Measure carefully: Spoon and level the flour into your measuring cup rather than scooping – packing too much flour can lead to dry muffins. Use fresh baking powder and soda to ensure a good rise. Room-temperature eggs and milk blend more evenly, so let chilled ingredients sit a bit if you can.
• Pan and liners: Line a 12-cup muffin pan with paper liners or spray generously with non-stick spray. For extra-tall muffins, you can fill each cup quite full or even leave every other cup empty so the batter has more room to climb.
• Preheat and baking temperature: Always preheat your oven thoroughly before baking. For domed tops, try the two-temperature trick: bake the muffins at 400°F (200°C) for the first 5 minutes, then immediately reduce the heat to 350°F (175°C) for the remaining 15–18 minutes. This burst of high heat helps the muffins rise quickly. Whether you use this trick or not, bake on the center rack and rotate the pan halfway through if your oven is uneven.
• Doneness test: The muffins are done when the tops are set and a toothpick inserted in the center comes out with moist crumbs (not wet batter). They should spring back slightly when lightly pressed. Watch that they don’t overbake – a few minutes too long can dry them out. Once baked, let the muffins cool in the pan for 5 minutes, then transfer to a wire rack so they don’t become soggy from steam.

Variations and Toppings

• Streusel topping: Make a classic streusel by mixing ¼ cup flour, 2 tablespoons brown sugar, 1 teaspoon cinnamon, and 2 tablespoons melted butter (or coconut oil) until crumbly. Sprinkle this streusel on top of each muffin before baking. It bakes into a crispy, sweet topping that pairs perfectly with the gingerbread spices.
• Glaze: For a simple vanilla or spiced glaze, whisk together powdered sugar and a splash of milk until drizzling consistency. Add a drop of vanilla or a pinch of cinnamon. Drizzle over cooled muffins for a sweet finish. You can also make a lemon or orange glaze by using citrus juice instead of milk.
• Powdered sugar: Sometimes the easiest finish is best. Let the muffins cool completely, then dust them with powdered sugar right before serving. It adds a snowy, festive look and a touch of sweetness without overpowering the spices.
• Cream cheese drizzle: For a tangy topping, beat together ¼ cup cream cheese (softened), ½ cup powdered sugar, and 1 tablespoon milk (plus a drop of vanilla). Thin it with more milk or powdered sugar as needed to drizzle easily. Spoon or pipe the cream cheese frosting over warm muffins; it will melt slightly into a luscious, rich glaze.
• Mix-ins and spice swaps: Get creative by folding in ½ cup chopped nuts (walnuts or pecans), dried fruit (raisins, cranberries, or chopped dates), or even mini chocolate chips into the batter. You can also boost the flavor by adding a pinch of nutmeg or allspice to the spice mix. For a citrus note, stir in 1 teaspoon orange zest with the wet ingredients. If you like whole grains, substitute up to half of the flour with white whole wheat or spelt flour (muffins may be a bit denser).

Each of these variations and toppings will make your gingerbread muffins unique. Feel free to mix and match – for example, add chopped ginger in the batter and top with cream cheese drizzle, or sprinkle coarse sugar and cinnamon on top instead of streusel. No matter how you dress them up, these spiced muffins are sure to become a holiday favorite!

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Gingerbread Muffins

Easy, spiced muffins bursting with warm ginger and cinnamon flavor. These moist, bakery-style muffins are perfect for holiday breakfasts or snacks, and can be topped with streusel, glaze, or a sprinkle of sugar.

Course Breakfast

Cuisine American

Keyword Christmas baking, easy muffin recipe, gingerbread muffins, holiday muffins, homemade gingerbread, spiced muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Batter Rest Time 15 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 259kcal

Ingredients

• 2 1/2 Cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tsp ground cinnamon
• 1 1/4 tsp ground ginger
• 1/2 tsp ground cloves optional
• 1/2 Cup unsalted butter melted and cooled
• 1/2 Cup brown sugar
• 1/2 Cup dark molasses
• 2 large eggs room temp
• 1/2 Cup milk
• 2 tsp vanilla extract

Instructions

• Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease well. (Optional: For bakery-style domes, start at 400°F as described in tips.)
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
• In a separate bowl, whisk together the melted butter, brown sugar, molasses, eggs, milk, and vanilla extract until smooth and well combined.
• Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon just until the batter comes together. A few small streaks of flour or lumps are okay – do not overmix.
• Divide the batter evenly among the 12 muffin cups, filling each about ¾–to completely full. (If you want extra-tall muffins, you can fill them nearly to the top.)
• Bake for 5 minutes at 400°F (200°C) (optional first burst of heat), then immediately reduce oven temperature to 350°F (175°C) and bake for an additional 15–18 minutes, or until a toothpick inserted in the center of a muffin comes out with just a few moist crumbs. (If you skip the high-heat start, just bake 18–20 minutes at 375°F/190°C.)
• Let the muffins cool in the pan for 5 minutes, then remove them to a wire rack to cool completely.

Notes

• Sugar crust: For a coarse sugar topping, sprinkle turbinado or coarse sugar on the muffins right after taking them from the oven. It will stick and give a crunchy crust.
• Flavor: These muffins have a strong gingerbread flavor. You can adjust spices to taste (add more ginger or cinnamon, or a pinch of nutmeg) if you like.
• Make-ahead: Batter can be made ahead and refrigerated for up to 24 hours before baking (add 1 extra teaspoon baking powder if refrigerating). Baked muffins store well in an airtight container at room temperature for 2–3 days.
• Serving: Warm muffins taste great on their own or with a smear of butter. For an indulgent treat, serve with the glazes or toppings mentioned above.

 

Nutrition

Calories: 259kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 189mg | Potassium: 279mg | Fiber: 1g | Sugar: 20g | Vitamin A: 294IU | Vitamin C: 0.01mg | Calcium: 103mg | Iron: 2mg