These soft and moist gingerbread muffins are perfect for winter breakfasts. They are so delicious and easy to make. You don’t need a mixer and it takes almost 30 minutes from start to finish!
If you are looking for a delicious muffin recipe that you can serve during the holidays, you should try these perfectly spiced gingerbread muffins. You’ll love how moist these muffins are. Besides breakfast, you can serve these muffins as a snack.
They are super easy to make. You mix dry ingredients in a large bowl and wet ingredients in a medium bowl. Then you pour wet ingredients over dry ingredients.
All of my muffin recipes are easy to make but this gingerbread muffin recipe may be the easiest one. As simple as my soft ginger molasses cookies.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- All-purpose flour-It creates structure.
- Spices– I use ginger, cinnamon and nutmeg. For a more distinct flavor you can use cloves instead of nutmeg. You can find the information under the recipe card.
- Molasses-I use unsulphured molasses.
- Baking soda-It works as a leavener, makes the muffins rise.
- Salt-It helps to bring the flavors out but if you omit salt, you can leave it out.
- Eggs-They create structure.
- Sugar-I use granulated sugar.
- Butter–I use melted butter that gives moisture.
- Buttermilk-It gives moisture. You can make your homemade buttermilk by mixing milk and lemon juice. You can find the details under the recipe card notes.
Step by step instructions
First I combine flour, baking soda, ginger, cinnamon, nutmeg and salt in a large bowl and stir with a whisk.
Then I mix sugar and eggs in a medium bowl.
Next I mix in the melted butter, buttermilk and molasses.
Finally I pour the wet ingredients over the flour mixture. First I stir with a whisk and then continue with a spatula.
I place the batter into a jug to make the diving process into muffin tin easier and fill each cup to the top. It takes almost 19 minutes to bake these muffins.
I suggest checking the oven after 15 minutes and make a toothpick test by inserting it into the center of the muffins. If the toothpick comes out clean, you can remove them from the oven.
I keep the muffins in the muffin tin for 5 minutes and then place on a wire rack to cool. You can let them cool completely or serve in 25-30 minutes.
Enjoy!
You can keep these gingerbread muffins in an airtight container for up to 3 days at room temperature, for up to 7 days in the fridge and for up to 3 months in the freezer. You can thaw overnight in the fridge.
Other Muffins Recipes with Spices
- Apple Crumble Muffins
- Pumpkin Banana Muffins
- Carrot Cake Muffins with Cream Cheese Filling
- Apple Cream Cheese Muffins
Gingerbread Muffins
Ingredients
- 245 grams (1 and ¾cups) all-purpose flour, dip and sweep
- 1 teaspoon baking soda
- 1 and ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg*
- ¼ teaspoon salt (optional)
- 105 grams (½ cup) granulated sugar
- 2 large eggs, room temperature
- 115 grams (½ cup) unsalted butter, melted** cooled
- 120 grams (½ cup) unsulphured molasses,
- 215 grams (¾ cup and 2 teaspoons) buttermilk***
Instructions
- Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper muffin liners into regular size 12 cup-cupcake/muffin pan and set aside.
- Place the flour, ginger, cinnamon, nutmeg, baking soda and salt (if using) in a large bowl and stir. Set aside.
- Put the eggs and sugar in a medium bowl and whisk for almost 20-30 seconds until combined well.
- Stir in the melted butter, buttermilk and molasses.
- Pour the wet ingredients mixture over the dry ingredients mixture. Stir until just combined. Start with a whisk and continue with a spatula. Don't overmix.
- Divide the batter into 12 cup muffin tin. You can place the batter into a jug to make the diving process easier and fill each cup to the top.
- Bake for 19 minutes or until a toothpick that is inserted into the center of the muffins comes out clean. As the baking time may change from oven to oven, check the muffins after 15 minutes. After you remove the muffins from the oven, let them stay in the pan for 5 minutes before transferring on a wire rack to cool. You can enjoy after 30 minutes before completely cooled.
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