Gingerbread Muffins

I feel like you’re either a gingerbread person or you’re not. People tend to feel strongly about it. I was always kind of in the no man’s land of the middle or take it or leave it. Didn’t love it or hate it. But, I think I may be in the love it camp now with these gingerbread muffins.

These are full of warmth and spice and they have a wonderful crunchy top. I seriously considered adding a glaze on top but I wanted the gingerbread flavor to shine. I love how simple muffins are to make – no mixers needed. I also love that within an hour you can have these warm and spicy muffins perfect for the season ready to eat.

Key Ingredients

  • Molasses – Molasses is one of the two main important flavors in gingerbread. This is going to add the warmth, sweetness and almost a subtle smoky flavor. I used this kind.
  • Ginger – Ginger is obviously the second important ingredient in gingerbread. Ground ginger is going to add a bit of spiciness which goes so well with the dark sweetness.
  • Buttermilk – I wanted to add a little tang so in lieu of regular milk I went with buttermilk.

Gingerbread Muffins

Gingerbread Muffins

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Prep: 10 minutes
Bake: 22 minutes
Servings: 14 Muffins


  • 280 g AP Flour 2⅓ cup
  • 2 tsp Cinnamon
  • tsp Ground Ginger
  • ½ tsp Cloves
  • 1 tsp Baking Soda
  • ½ tsp Baking Powder
  • ½ tsp Sea Salt
  • ¼ cup Unsalted Butter melted
  • ¼ cup Neutral Oil
  • 100 g Dark Brown Sugar ½ cup
  • 1 Large Egg room temperature
  • ¾ cup Buttermilk warm
  • 155-160 g Molasses ½ cup
  • 1 tsp Vanilla
  • ¼ cup Demerara/Turbinado Sugar for sprinkling


  • Preheat oven to 425°F. Grease or line muffin tins with liners.
  • In a medium bowl, mix together flour, cinnamon, ginger, cloves, salt, baking powder and baking soda, set aside.
  • In a large bowl, add melted butter, brown sugar and molasses and whisk to combine.
  • Whisk in egg until combined.
  • Add oil, vanilla, and buttermilk and combine until all wet ingredients are homogenous.
  • Add dry ingredients to wet, and mix until just combined. Do not overmix, batter will look a little lumpy.
  • Spoon batter into muffin tin. About ¼ cup in each, filling the muffin tin/liners about ¾ of the way full.
  • Generously sprinkle your coarse sugar over the tops of the muffins.
  • Bake muffins on center rack at 425°F for 5 minutes. After 5 minutes, reduce the temperature to 350°F and bake for another 17 minutes.
  • A toothpick inserted into muffin will come out clean, and the muffins will be very fragrant. Remove from tins and place on a wire rack to cool. Store in an airtight container for 3-4 days.

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