Gingerbread Muffins

Indulge in a delicious bite of holiday cheer with the best-ever gingerbread muffins. They’re soft, flavorful, moist, and come together in just 30 minutes!

What I love about muffins in general is the portion size. It’s perfect. If I made gingerbread in a 9 x 9 pan instead of the muffin version, I would be hard pressed not to eat the whole darn thing. It’s safer for me to make muffins!

And these muffins are satisfying both glazed and plain. Christopher loves them plain and I, of course having a sweet tooth, love them glazed.

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Helpful tips

• You can either glaze the muffins or not. Or do what I did, glaze half of them.
• Everyone’s oven is different. Check with a cake tester or toothpick after 20 minutes and if the muffins need more time, add 2 more minutes.
• These muffins freeze well. Place cooled muffins in airtight freezer bags – I use ziplock, in one layer. Place them on a flat shelf so they can freeze. I usually take a few muffins out to enjoy.

Ingredients and substitutions

• Flour – I use sprouted spelt flour because I love it, but if you prefer, you can use all purpose flour.
• Baking soda
• Brown sugar – dark or light.
• Cinnamon – Ceylon.
• Ginger – ground.
• Cloves – ground.
• Salt – sea salt.
• Oil – I use olive oil, but you can use vegetable oil.
• Egg – large.
• Blackstrap molasses
• Water – hot.

How to make gingerbread muffins

Pre-step

Preheat the oven to 400 degrees Fahrenheit. Get a muffin pan, baking cups, a medium bowl and spatula.

Place the paper liners in the muffin pan.

Step one

Gather the dry ingredients – flour, sugar, baking soda, and spices like ground ginger, cloves, cinnamon and salt. (A)

Step two

Add the dry ingredients to the mixing bowl. (B)

Step three

Gather the wet ingredients – molasses, egg, and oil. (C)

Step four

Add the wet ingredients to the mixing bowl. (D)

Step five

Take a spatula and mix the wet ingredients with the dry until smooth and combined.

Step six

Spoon the muffin batter in the baking cups, filling them 3/4 full.

Step seven

Bake for 20 – 22 minutes. Stick either a cake tester or a toothpick in the center of the muffin to make sure they are done. I usually pick the biggest one.

Step eight

Let the cooling muffins rest in the pan for 5 minutes before removing them to a wire rack.

Step nine

If you are going to glaze your muffins – in a mixing bowl, add 1 cup confectioner’s sugar and 1.5 tablespoons of milk or water. Whisk until smooth. I used a tablespoon to drizzle the glaze on the muffins.

Now to plate one.

And bite one.

I hope you enjoyed this gingerbread muffins recipe! It is the perfect muffin to serve on Christmas morning.

Other delicious muffins

• Butter rum
• Oat bran
• Pumpkin
• Chocolate

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!