Gingerbread Muffins Recipe

Introduction

These gingerbread muffins are a delightful blend of warm spices and rich molasses, perfect for cozy mornings or holiday treats. Soft, moist, and lightly spiced, they offer a bakery-style feel right at home.

Ingredients

• ½ cup (118 ml) molasses
• ¼ cup (59 ml) very warm water
• 2 cups (240 g) all purpose flour
• 1 teaspoon baking soda
• 2½ teaspoons ground ginger
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup (113 g) unsalted butter, melted
• ¾ cup (150 g) light brown sugar
• 1 large egg, room temperature
• ¼ cup (60 g) sour cream, room temperature
• ¼ cup (59 ml) milk, room temperature
• 2 – 3 tablespoons (25 – 38 g) coarse sugar for topping, optional

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with cupcake liners.
2. Step 2: In a microwave-safe cup, warm the water and stir in the molasses until smooth and well combined.
3. Step 3: In a mixing bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until evenly mixed.
4. Step 4: In a large bowl, whisk the melted butter and light brown sugar until well combined. Add the warm molasses mixture, then whisk in the egg and sour cream until smooth.
5. Step 5: Alternately add the dry ingredients and milk to the wet ingredients, mixing gently until just combined—do not overmix.
6. Step 6: Using a 3-tablespoon cookie scoop, portion the batter evenly into the muffin liners, filling every other cup for taller tops. Sprinkle coarse sugar on top if desired.
7. Step 7: Bake for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs and the tops spring back when lightly pressed.
8. Step 8: Let the muffins cool in the pan for 5 to 10 minutes before transferring them to a cooling rack to cool completely. Enjoy warm or at room temperature.

Tips & Variations

• For extra moisture, substitute half the milk with buttermilk or plain yogurt.
• Use dark molasses for a deeper, richer flavor, or light molasses for a milder taste.
• Add a handful of chopped crystallized ginger or chocolate chips to the batter for a fun twist.
• Sprinkle coarse sugar on top before baking to create a crunchy, sweet crust.

Storage

Store cooled gingerbread muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Reheat frozen muffins in the microwave for 20 to 30 seconds or warm in a preheated oven at 300°F (150°C) for 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute whole wheat flour, but the muffins might be denser and have a nuttier flavor. Consider using half whole wheat and half all-purpose flour for a balanced texture.

How do I make these muffins dairy-free?

Replace the butter with a dairy-free margarine or coconut oil, and use a plant-based milk like almond or oat milk. Substitute the sour cream with a dairy-free yogurt or extra milk to maintain moisture.

Gingerbread Muffins Recipe

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4.7 from 94 reviews

These Gingerbread Muffins are a delightful treat packed with warm spices like ginger, cinnamon, and cloves, sweetened with molasses and brown sugar for a rich, cozy flavor. Perfectly soft and fluffy with a slightly crisp top, they’re ideal for breakfast or a comforting snack during the colder months.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup (118 ml) molasses
• ¼ cup (59 ml) very warm water
• ½ cup (113 g) unsalted butter, melted
• ¾ cup (150 g) light brown sugar
• 1 large egg, room temperature
• ¼ cup (60 g) sour cream, room temperature
• ¼ cup (59 ml) milk, room temperature

Dry Ingredients

• 2 cups (240 g) all purpose flour
• 1 teaspoon baking soda
• 2½ teaspoons ground ginger
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt

Optional Topping

• 2 – 3 tablespoons (25 – 38 g) coarse sugar

Instructions

1. Preheat and Prepare Muffin Pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with cupcake liners to prevent sticking and allow for easy removal of muffins.
2. Heat Molasses Mixture: In a microwave-safe cup, gently warm the water until very warm but not boiling. Stir in the molasses until the mixture is smooth and well combined, allowing the molasses to dissolve fully for even flavor distribution.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Ensure these ingredients are thoroughly combined to evenly distribute the spices.
4. Combine Wet Ingredients: In a large mixing bowl, whisk the melted unsalted butter and light brown sugar until well blended. Then whisk in the warm molasses mixture, followed by the egg and sour cream, mixing until the batter is smooth and consistent.
5. Incorporate Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir gently until just combined to avoid overmixing which can make the muffins tough.
6. Fill Muffin Liners: Using a 3-tablespoon scoop or spoon, portion the batter evenly into the prepared muffin liners. For taller bakery-style tops, fill every other cup. Sprinkle the tops with coarse sugar if desired for a sugary crunch.
7. Bake: Place the muffin pan in the preheated oven and bake for 17 to 20 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs and the tops spring back when pressed lightly.
8. Cool: Allow the muffins to cool in the pan for 5 to 10 minutes to set, then gently lift them out and transfer to a wire rack to cool completely to room temperature before serving.

Notes

• For a vegan version, substitute the butter with plant-based margarine, use a flax egg instead of a regular egg, and replace sour cream with a dairy-free alternative.
• Make sure all refrigerated ingredients are brought to room temperature before mixing to ensure proper texture.
• Do not overmix the batter to keep the muffins light and fluffy.
• Coarse sugar topping is optional but adds a nice crunch and decorative touch.
• These muffins freeze well. Store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.

Keywords: gingerbread muffins, molasses muffins, spiced muffins, holiday baking, breakfast muffins