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?
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.
You’ll need the following small kitchen equipment items for this recipe:
For this recipe you’ll need the following ingredients:
- all purpose flour
- cocoa powder
- ground ginger
- baking soda
- melted butter
- granulated sugar
- light brown sugar
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 1/2-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 1/2-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!
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.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Gingerbread Recipes
- Gluten Free Gingerbread Scones
- Gingerbread Cake with Caramel Icing
- Cottage Gingerbread House
- Soft Gingerbread Cookies
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- Muffin Tin
- 5-ounce Muffin Liners
- 2-Mixing Bowls
- 1 cup confectioners sugar
- 2 tablespoons miilk
- Preheat 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 18-20 minutes. 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.
For the Optional Glaze
- Combine the ingredients in a small bowl and whisk until smooth. Drizzle on top of the muffins before serving. (I don't recommend using this glaze until you're ready to serve; it won't hold up well when storing.)