A perfect holiday recipe, these Gingerbread Muffins are a tasty breakfast or dessert that everyone will want more of.
I can’t lie, gingerbread is one of my favorite holiday flavors. There is just something about the spice from it that I can’t resist.
These Gingerbread Muffins are a family favorite, and a family tradition that we make every holiday season.
Serving them two ways, sugared or glazed – it gives our family options to what they like better. Either way is fine by me.
These also come together nicely with pantry staple ingredients that you should have on hand!
If you are a gingerbread fan, then these Gingerbread Muffins you will absolutely love, especially with two different options.
Craving something on Christmas morning for breakfast or Christmas Eve for dessert? Then grab this recipe and get to baking!
Some of our other favorite muffin recipes we have on our site include: Cinnamon Roll Muffins, Easy Banana Muffins and Chocolate Nutella Muffins.
WHY THIS RECIPE WORKS:
- A great holiday recipe for parties, brunches, breakfast and more.
- The flavors and toppings really go well together.
- This is a super easy recipe to throw together with easy pantry staples.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
All-purpose flour
Baking soda
Ground ginger
Ground cinnamon
Baking powder
Fine sea salt
Ground cloves
Ground nutmeg
Dark brown sugar
Molasses
Unsalted butter
Egg
Vanilla extract
Buttermilk
Decorators sugar, optional
Powdered sugar
Whole milk
HOW TO MAKE GINGERBREAD MUFFINS STEP BY STEP:
- Preheat the oven to 425 degrees F. Line a 12-count muffin tin with paper liners or spray with baking spray, set aside.
- In a large bowl, add the flour, baking soda, ginger, cinnamon, baking powder, salt, cloves, and nutmeg and stir together until combined, set aside.
- In a large bowl, add the brown sugar, molasses, butter, egg, and vanilla and whisk until smooth.
- Add half of the flour mixture to the wet and stir to combine.
- Then add half of the buttermilk and stir to combine.
- Repeat with the remaining flour and buttermilk.
- Divide the batter evenly among the 12-count muffin tin. Top each muffin with the decorator’s sugar if you are deciding to use.
- Bake at 425 degrees F for 5 minutes, then lower the temperature to 350 degrees F and continue to bake for 10-12 minutes until a toothpick inserted into the center of a muffin comes out clean. T
- Remove from the oven and let cool for 5 minutes in the pan, then remove them to cool completely on a wire rack.
- To make the optional glaze, whisk together the powdered sugar and 1 Tablespoon of the milk until smooth. You want the glaze to be thick yet pourable, add up to another tablespoon of milk if needed.
- Once the muffins are cooled, drizzle on the glaze on top. Let sit for 10 minutes to set up and serve immediately.
DO I HAVE TO USE BUTTERMILK?
I highly recommend using buttermilk in this recipe. If you do not have it then I suggest using whole milk.
You can also make your own buttermilk. For each cup of buttermilk use one cup regular milk and add 1 Tablespoon of distilled white vinegar. Stir, let sit for 5 minutes, stir again and use.
DO I HAVE TO USE BOTH TOPPINGS?
No, we like to do some with decorators sugar and some with the glaze for options.
You can choose to do one or the other, or nothing at all. Or something different like powdered sugar, cream cheese glaze, chocolate drizzle etc.
WHAT TYPE OF MOLASSES SHOULD I USE?
The most common types you will come across are unsulfured and sulphured. You will want to use unsulfured or original (Grandma’s Brand) for this recipe.
Make sure that you are not using Black Strap, the flavor is super strong and will overpower the muffins.
CAN I ADD ANYTHING INTO THE BATTER?
If you want to amp up these muffins a little bit you can add some additions to the batter. Some ideas include:
- Chocolate Chips
- Chopped Nuts
- Dried Fruits
- Toffee Bits
- Cinnamon Chips
If you feel that something would be a great addition to these muffins, add it and see how the flavor turns out.
HOW TO STORE:
These can be stored in an airtight container at room temperature where they will keep for up to 3 days.
You can also freeze these muffins, place them in a freezer bag or container and they will keep for up to 3 months.
To defrost, remove from the freezer to the countertop until thawed.
TIPS AND TRICKS:
- Make sure you are using unsulfured or original molasses for these.
- We like to use dark brown sugar because it brings out the richness of the muffins, for a lighter flavor you can try light brown sugar.
- You can use both the decorators sugar and the glaze, one or the other or neither.
- Additions can be added to your batter, see above for some ideas.
- These can be frozen, see above on how to do that.
- These muffins are more on the light side and not heavy.
- I highly recommend using buttermilk for this recipe but regular milk can be substituted.
Looking for that perfect holiday dessert or breakfast? Then you cannot pass up the chance to make these utterly delicious Gingerbread Muffins.
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If you’ve tried these GINGERBREAD MUFFINS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Gingerbread Muffins
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ⅔ cup dark brown sugar packed
- ⅓ cup molasses
- ¼ cup unsalted butter melted and cooled
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ⅓ cup buttermilk
- Decorators sugar optional
Optional glaze:
- 1 cup powdered sugar
- 1-2 tablespoons whole milk
Instructions
- Preheat the oven to 425 degrees F. Line a 12-count muffin tin with paper liners or spray with baking spray, set aside.
- In a large bowl, add the flour, baking soda, ginger, cinnamon, baking powder, salt, cloves, and nutmeg and stir together until combined, set aside.
- In a large bowl, add the brown sugar, molasses, butter, egg, and vanilla and whisk until smooth.
- Add half of the flour mixture to the wet and stir to combine.
- Then add half of the buttermilk and stir to combine.
- Repeat with the remaining flour and buttermilk.
- Divide the batter evenly among the 12-count muffin tin. Top each muffin with the decorator’s sugar if you are deciding to use.
- Bake at 425 degrees F for 5 minutes, then lower the temperature to 350 degrees F and continue to bake for 10-12 minutes until a toothpick inserted into the center of a muffin comes out clean. T
- Remove from the oven and let cool for 5 minutes in the pan, then remove them to cool completely on a wire rack.
- To make the optional glaze, whisk together the powdered sugar and 1 Tablespoon of the milk until smooth. You want the glaze to be thick yet pourable, add up to another tablespoon of milk if needed.
- Once the muffins are cooled, drizzle on the glaze on top. Let sit for 10 minutes to set up and serve immediately.
Notes
- Nutritional value only includes the glaze and not the decorators sugar.
- Make sure you are using unsulfured or original molasses for these.
- We like to use dark brown sugar because it brings out the richness of the muffins, for a lighter flavor you can try light brown sugar.
- You can use both the decorators sugar and the glaze, one or the other or neither.
- Additions can be added to your batter, see above for some ideas.
- These can be frozen, see above on how to do that.
- These muffins are more on the light side and not heavy.
- I highly recommend using buttermilk for this recipe but regular milk can be substituted.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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