Even though these gingerbread muffins are especially delicious around the holidays, I eat them year round because they are so satisfying!
What I love about these gingerbread muffins and 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!
So, here they are.
As I regularly state, my grandmother Bena was an awesome cook. I don’t think I’ve mentioned how often she would let me and my sisters watch her and help her. She made the best gingerbread. Not to mention gingerbread cookies.
I especially loved whenever Nana made gingerbread men. For one thing, she used to let us use the little man cutter to cut the dough. For another, we got to frost the cookies too. Not all of them, mind you, since we were kids and we didn’t do a great job, but we each got to frost our own little gingerbread man.
Guess who ignored making the cute little eyes, mouth and buttons?
Me, me, yes me!
I usually frosted every inch of the darn thing and then I ate all of it too!
So there. I was always bucking the system, even as a little kid.
How to Bake gingerbread muffins
Preheat the oven to 350 degrees Fahrenheit.
Process shots for the gingerbread muffins:
- Wet ingredients: softened butter, sugar, egg and molasses. Special tool needed to mix these ingredients stand mixer
- Dry ingredients: flour, baking soda, ginger, cloves and cinnamon
- Batter in the muffins tins; bake for 22 minutes
- Gingerbread muffins fresh out of the oven. Let them cool in the pan for 5 minutes before removing them
- Muffins cooling on the wire rack
A plated gingerbread muffin, ready for its close up.
Another Lainey Quirk
The way I prefer to eat my muffins is to cut the top off, dress both halves with butter, eat the bottom half first and the top half last.
Rituals. We all must have them.
I butter up the muffin.
Butter melted and gingerbread muffin ready to eat.
I hope you enjoyed this gingerbread muffins recipe!
And as always, may all your dishes be delish!
- 1/2 cup butter (room temperature)
- 1/2 cup brown sugar
- 1 egg
- 3/4 cup molasses
- 2 1/2 cups spelt flour (or flour of choice)
- 1 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger (heaping)
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 1 cup hot water
- Preheat oven 350 F
- In a stand mixer add butter and brown sugar, mix until incorporated
- Add egg and molasses and mix again until incorporated
- Add flour, baking soda, cinnamon, ginger, cloves, salt and hot water and mix until the batter is combined
- Line muffin tin with 10 or more liners (depending how big you want your muffins)
- Spoon the batter into the liners. I heap the batter into each cup
- Place pan in oven and bake for 25 - 30 minutes
- Let cool in pan for 5 minutes before taking out and placing on a wire rack
- Break one open
- Butter one