Gingerbread Muffins Recipe

Introduction

These gingerbread muffins capture the warm, spicy flavors of classic gingerbread in a soft, moist treat perfect for breakfast or an afternoon snack. With molasses and a blend of cozy spices, they bring festive cheer to any table.

Ingredients

• 2 ½ cups all-purpose flour
• ½ teaspoon kosher salt
• 1 ½ teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ cup unsalted butter (melted)
• ¼ cup neutral oil
• 2 teaspoons vanilla
• ¾ cup molasses
• ½ cup light brown sugar (packed)
• 1 large egg (room temperature)
• 1 cup sour cream (room temperature)
• ¼ cup coarse sugar

Instructions

1. Step 1: Preheat the oven to 425℉ and grease or line a 12-cup muffin tin with paper liners.
2. Step 2: In a large mixing bowl, whisk together the flour, salt, baking soda, and spices. Set aside.
3. Step 3: In another bowl, whisk together the melted butter, oil, vanilla, molasses, and brown sugar. Add the egg and sour cream, then whisk again until smooth and combined.
4. Step 4: Add the wet ingredients to the dry ingredients and gently fold until just combined. The batter will be thick.
5. Step 5: Divide the batter evenly among the muffin cups, filling them completely. If desired, sprinkle coarse sugar on top.
6. Step 6: Bake for 5 minutes at 425℉. Then reduce the oven temperature to 350℉ without opening the oven door, and bake for an additional 14 to 15 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter.
7. Step 7: Let muffins cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.

Tips & Variations

• For a deeper spice flavor, try adding a pinch of nutmeg or allspice to the dry ingredients.
• If molasses is too strong for you, substitute half with dark honey for a milder flavor.
• Use yogurt instead of sour cream for a slightly tangier muffin with a lighter texture.
• Sprinkle chopped crystallized ginger on top before baking for extra zing and texture.

Storage

Store the gingerbread muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To reheat, warm in the microwave for 20-30 seconds or toast lightly to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but make sure it contains xanthan gum or add it separately to help with texture.

Can I freeze the muffins?

Absolutely. Wrap the cooled muffins individually or place them in a freezer-safe container. They will keep well for up to 3 months. Thaw at room temperature or warm in the microwave before serving.

Gingerbread Muffins Recipe

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★★★★★

4.7 from 145 reviews

These gingerbread muffins are a moist and flavorful treat, combining warm spices like cinnamon, ginger, and cloves with rich molasses and a hint of sweetness from brown sugar. Perfect for cozy mornings or an afternoon snack, these muffins offer a delightful balance of spice and sweetness with a tender crumb.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups all-purpose flour
• ½ teaspoon kosher salt
• 1 ½ teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves

Wet Ingredients

• ¼ cup unsalted butter (melted)
• ¼ cup neutral oil
• 2 teaspoons vanilla extract
• ¾ cup molasses
• ½ cup light brown sugar (packed)
• 1 large egg (room temperature)
• 1 cup sour cream (room temperature)

Topping

• ¼ cup coarse sugar

Instructions

1. Preheat and Prepare Muffin Tin: Preheat your oven to 425℉ (220℃) and grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, kosher salt, baking soda, cinnamon, ground ginger, and ground cloves. Set aside this dry mixture.
3. Mix Wet Ingredients: In a separate bowl, whisk the melted unsalted butter, neutral oil, vanilla extract, molasses, and light brown sugar until combined. Add the room temperature egg and sour cream, then whisk again until the mixture is smooth and fully incorporated.
4. Combine Wet and Dry: Add the wet ingredients into the bowl with the dry ingredients and gently fold together until just combined. The batter will be thick and slightly lumpy; avoid overmixing to ensure tender muffins.
5. Fill Muffin Cups and Add Topping: Evenly divide the batter among the 12 muffin cups, filling each to the top. Sprinkle the tops generously with coarse sugar for added crunch and sweetness.
6. Initial High-Heat Bake: Bake the muffins at 425℉ for 5 minutes. This initial high heat helps the muffins rise quickly and develop a nice crust.
7. Reduce Temperature and Continue Baking: Without removing the muffins from the oven, reduce the temperature to 350℉ (175℃) and bake for an additional 14-15 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs, but no wet batter.
8. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy and helps them set perfectly.

Notes

• Use room temperature egg and sour cream for better mixing and a smoother batter.
• Do not overmix the batter to keep the muffins tender and avoid toughness.
• Coarse sugar on top adds a nice crunchy texture and an attractive finish.
• Molasses provides the characteristic deep gingerbread flavor; use unsulfured molasses for best taste.
• Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for up to a month.

Keywords: gingerbread muffins, molasses muffins, spiced muffins, holiday muffins, breakfast muffins