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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/gingerbread-muffins-recipe/