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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


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.


  • 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
  • 12 tbsp coarse sugar for sprinkling (optional)


  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.


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.

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