Packed with warm spices and sweet molasses, these soft and moist gingerbread muffins are sure to become your go-to muffins for the holidays and winter months.

Gingerbread muffins piled on a blue serving plate.

Why you’ll love this recipe:

  • Quick and easy – These amazing muffins can be quickly whipped up by hand in under 10 minutes. Once in the oven, sit back and enjoy the aroma as the gingerbread scent fills your home.
  • Moist and flavorful – The combination of milk, oil, and molasses makes these muffins incredibly moist. The bold flavor of molasses along with the holiday spice blend create a flavor explosion in these muffins.
  • Perfect for any time of day – Enjoy these muffins for breakfast, brunch, or as a snack with your favorite warm drink, and savor the moment.
Overhead view of gingerbread muffins in a gold muffin pan and some on a blue plate.

Ingredients you’ll need:

  • all-purpose flour
  • light or dark brown sugar
  • baking powder & baking soda
  • ground cinnamon, ginger & cloves
  • milk & eggs
  • vegetable oil
  • light or dark molasses
  • vanilla extract

How to make gingerbread muffins:

(the ingredient amounts are listed in the printable recipe card further below)

process images of how to make gingerbread muffins
  1. In a large bowl, toss together the flour, brown sugar, baking powder, baking soda, salt, and spices.
  2. In a medium bowl, whisk together the milk, oil, molasses, eggs, and vanilla.
  3. Add the wet ingredients to the dry ingredients and mix the batter until just combined.
  4. Spoon the batter into a paper-lined muffin pan. Bake at 425F for 5 minutes then reduce the oven to 350F and continue baking for another 15 minutes.

FAQ:

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour as a healthier option, but the texture won’t be as soft and fluffy.

What’s the best way to store these muffins?

Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for extended freshness up to a week.

Can you freeze gingerbread muffins?

Absolutely! Once they are cooled, individually wrap the muffins and store them in an airtight container in the freezer for up to three months.

Gingerbread muffins piled on a blue plate with one cut in half.

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Moist Gingerbread Muffins

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  • Author: Lily Ernst
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: 12 muffins
  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American
Print Recipe

Description

Packed with warm spices and sweet molasses, these soft and moist gingerbread muffins are sure to become your go-to muffins for the holidays and winter months.

Ingredients

  • 2 & 1/2 cups (315g) all-purpose flour
  • 1/2 cup (110g) packed brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 1 & 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 cup (125ml) milk
  • 1/2 cup (125ml) vegetable oil
  • 1/2 cup (125ml) molasses
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1–2 tbsp coarse sugar for sprinkling (optional)

Instructions

  1. Preheat oven to 425F and line a standard muffin pan with paper liners
  2. In a large bowl, toss together the flour, brown sugar, baking powder, baking soda, salt, and spices.
  3. In a medium bowl, whisk together the milk, oil, molasses, eggs, and vanilla.
  4. Add the wet ingredients to the dry ingredients and mix the batter until just combined. Divide the batter evenly into the prepared muffin pan. Sprinkle with coarse sugar if desired.
  5. Bake at 425F for 5 minutes. Reduce the temp to 350F (leave the muffins in the oven) and continue baking for another 15-17 minutes or until a toothpick inserted into the center comes out mostly clean.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Nutrition

  • Serving Size:
  • Calories: 266
  • Sugar: 19.3 g
  • Sodium: 126.9 mg
  • Fat: 10.2 g
  • Carbohydrates: 40.5 g
  • Protein: 4.1 g
  • Cholesterol: 31.2 mg

Recipe very slightly adapted from A Kitchen Addiction