These Gingerbread Muffins are super moist with a spicy zing make a tasty on the go breakfast or afternoon holiday snack.

I'll admit that I've never been a big fan of gingerbread cookies. In fact, I've never made them. Though I like the flavor, I think it's more of a texture thing because they're usually pretty hard and stale tasting.

Maybe it's just the kind I've tried or weren't fresh, but I do prefer my cookies more on the softer side. These muffins were perfect with just the right amount of spice and super moist.

Since I hadn't made a muffin recipe in a while, I decided to make these Gingerbread Muffins since we're so close to the holidays. Who doesn't like a good muffin?

Some of our favorites include Low Fat Blueberry Muffins, Jumbo Banana Walnut Muffins, Triple Chocolate Zucchini Muffins and Chocolate Chip Pumpkin Muffins.

What is Gingerbread?

Gingerbread refers to a type of baked good, typically made with ginger, cloves, nutmeg and cinnamon. It gets its sweetness from honey, sugar or molasses and range from a soft, moist loaf cake to something hard l like a ginger snap.

Equipment Needed

You'll need the following small kitchen equipment items for this recipe:

Muffin Pan (6 or 12 cup)
Muffin Liners (5oz. or 2 ½oz.)
2-Mixing Bowls
Mixing Spoon

Ingredients Needed

For this recipe you'll need the following ingredients:

all purpose flour
cocoa powder
ground ginger
baking soda
salt
melted butter
granulated sugar
light brown sugar
molasses
milk
eggs

How many muffins will this Yield?

Before you start, you'll need to determine what size muffins you want to serve in order to have the correct size muffin liners. I chose to use a 5-ounce paper liner and this recipe yielded 6 muffins.

If you use a standard 2 ½-ounce liner, this recipe will yield 12 muffins.

How do you make Gingerbread Muffins?

Start by preheating the oven to 350 degrees F. Add the flour, cocoa powder, ginger, baking soda and salt to a medium bowl and mix well to combine.

Next, combine the butter, both sugars, molasses, milk and eggs in a large bowl and whisk until smooth. Gradually add the dry ingredients to the wet ingredients and hand mix with a spoon until smooth.

Add the paper liners to the muffin tin and fill with the batter two-thirds to the top. Place in the oven and bake 12-15 minutes for 2 ½-ounce muffins or 18-20 minutes for 5-ounce muffins.

The muffins will be done when they puff up in the middle and spring back when gently touched on the top. Remove the muffins and allow to cool on a wire rack.

I'm so glad I made these muffins because they were so flavorful. You can even get festive with fun holiday paper liners to put on your baking platters!

To decorate these muffins, I added a simple sugar glaze made with confectioner's sugar and milk, but they taste great on their own!

Storing

You can store these Gingerbread Muffins in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.

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