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Ginger muffin on a plate with a bite taken out with a big plate of muffins in the background
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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!
Course Breakfast
Cuisine Breads
Keyword easy gingerbread muffins, gingerbread muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Muffins
Calories 275kcal
Author Elaine Benoit

Equipment

Ingredients

  • 2 cups spelt flour (or flour of choice)
  • 1 teaspoon baking soda
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger (heaping)
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • 1/2 cup olive oil (or vegetable oil)
  • 1 egg
  • .75 cup molasses
  • .75 cup hot water

Glaze (optional)

  • 1 cup confectioner's sugar
  • 1.5 tablespoons milk (or water)

Instructions

  • Preheat oven 400 F. Line the muffin tin with 12 baking cups.
  • In a mixing bowl, add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt
    2 cups spelt flour, 1 teaspoon baking soda, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon cloves, 1/2 teaspoon salt
  • Add egg, oil, molasses and water and mix until incorporated.
    1/2 cup olive oil, 1 egg, .75 cup molasses, .75 cup hot water
  • Spoon the batter into the baking cups, 3/4 of the way full
  • Place pan in oven and bake for 20 - 22 minutes.
  • Let cool in pan for 5 minutes before taking out and placing on a wire rack.
  • If you are going to glaze some of the muffins, place confectioner's sugar in a mixing bowl and add milk or water. Whisk until incorporated. Use a spoon to dribble the glaze on as many muffins as you like. You will probably have leftover glaze.
    1 cup confectioner's sugar, 1.5 tablespoons milk
  • Eat
  • Smile
  • Enjoy

Notes

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.

Nutrition

Serving: 1muffin | Calories: 275kcal | Carbohydrates: 50g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 206mg | Potassium: 326mg | Fiber: 3g | Sugar: 35g | Vitamin A: 20IU | Calcium: 57mg | Iron: 2mg