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

Cook Time 20

Batter Rest Time 15

Total Time 50

Servings

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.

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