Gingerbread Muffins

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This Gingerbread Muffins recipe is everything you could ever wish for in a muffin: sweet, moist, fluffy, and easy to bake. Enjoy these gingerbread muffins whenever you are craving flavors of molasses, ginger, warm spices, and sweet maple syrup baked into a bundle of goodness. The vanilla glaze is the best part!

PIN Gingerbread Muffins to try later!

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BAKERY STYLE GINGERBREAD MUFFIN RECIPE

These sweet and moist Gingerbread Muffins are extra soft and perfect to bite into! Lovely classic flavors of gingerbread are perfect for winter desserts no matter what the occasion is. Rich flavors of nutmeg, cinnamon cloves, ginger, and vanilla extract shine through this cupcake batter and create flavors that are classic and sweet–this recipe is a definite favorite.

If you like chewy Gingerbread Men Cookies, then you will love this muffin recipe in addition to my Baked Gingerbread Oatmeal Bites and sweet Gingerbread Cookie Bars. All of these sweet treats are perfect for the holidays when you’re thinking of festive and winter-inspired desserts to create!

Gingerbread Muffins are even better drizzled with a creamy sweet icing that literally comes together just in minutes. Use every bit of the glaze on these muffins to make them stand out from the rest of the muffin recipes out there. You definitely will not regret it! 

There will be plenty to share with loved ones after you bake this yummy recipe. Surprise Santa with a plate of these ginger Christmas muffins to take back to the North Pole! They will be so hard to resist. 

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INGREDIENTS

DRY

FLOUR: I like to use all-purpose flour because it makes these muffins super fluffy and the right consistency! Everything a muffin should be. 

SUGAR: For this recipe, you will need both brown and powdered sugar. Using brown sugar is a key step in making sure your muffins come out moist and perfectly sweet. Powdered sugar is used for the glaze. 

BAKING SODA AND POWDER: These two ingredients react together to make sure the muffins rise and become puffy. Using the right measurements of these two ingredients creates the best crumb! 

SALT: Use any type of plain salt to make sure everything is balanced and well-rounded in this gingerbread recipe. 

SPICES: A lovely combination of ground cinnamon, nutmeg, cloves, and ginger are used to create spiced muffins that smell delightful while they bake! This group of spices gives these muffins their rich gingerbread flavors and makes them perfect for cooler weather.

WET

MOLASSES: This thick sweetener is commonly used in baking recipes and is derived from sugarcane. Molasses is sticky, dark, and has a very distinctive flavor that enhances any dessert it is mixed in.

MILK: Any kind of milk will work here! Use either dairy or dairy-free milk. 

OIL: Vegetable oil gives these muffins extra-soft textures that are perfect. Using oil is secret to moist muffins!

BUTTER: Melted butter is another ingredient that gives these muffins their pillowy textures. Use either salted or unsalted. 

EGG: One whole egg that has been slightly beaten is folded within the muffin batter to make these muffins cake-like!  

VANILLA EXTRACT: Rich pure vanilla extract is a delicious addition to these muffins! You can never go wrong with vanilla. 

MAPLE SYRUP: This ingredient is used as an extra sweetener to make sure things are as satisfying as they can be! Pure maple syrup is a natural sweetener that is full of flavor. 

PinHOW TO MAKE THIS RECIPE FOR GINGERBREAD MUFFINS

STEP ONE: First, preheat the oven to 350 degrees Fahrenheit. Grease a muffin pan with butter or nonstick spray or line with muffin cups. Set the pan aside. 

STEP TWO: In a large bowl, whisk together the flour, sugar, baking soda and powder, salt, cinnamon, cloves, nutmeg, and ginger until combined. 

In a separate medium bowl, mix together the molasses, milk, oil, butter, egg, vanilla extract, and maple syrup until combined. 

STEP THREE: Next, combine the wet ingredients with the dry ingredients and mix until just combined. Be careful not to overmix the batter. 

STEP FOUR: With a spoon or measuring cup, evenly divide the batter among the prepared muffin pan. Transfer the pan to the preheated oven and bake the muffins for eleven to twelve minutes until a toothpick inserted into the middle of the muffins comes out clean. 

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STEP FIVE: Meanwhile, while the muffins bake, prepare the vanilla glaze. In a bowl, whisk together the powdered sugar, vanilla extract, milk, and cinnamon until smooth. 

Once the muffins have baked, allow them to cool for a few minutes before removing them from the pan. Transfer the icing into a piping bag or regular Ziplock bag and cut the corner with scissors. 

STEP SIX: Drizzle the cooled muffins with the icing or spoon the icing onto the muffins. Sprinkle the iced muffins with sparkling sugar if desired and allow them to set for a few minutes before serving. 

Enjoy these muffins to satisfy any sweet tooth! 

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GINGERBREAD MUFFIN VARIATIONS

• Add texture to these gingerbread muffins by adding chopped nuts like pecans, walnuts, or almonds to the batter. 
• Sprinkle chocolate or white chocolate chips into the batter just before transferring to the pan. 
• Add lemon extract or juice to the glaze for vanilla lemon icing. You can also scrape vanilla paste from vanilla bean pods and add them to the icing for a vanilla bean glaze.  
• For vegan muffins, use dairy-free milk and butter and flax eggs instead of regular eggs. Mix one tablespoon of flax meal with three tablespoons of water in a bowl to create a thick mixture. 
• Use whole-wheat flour in place of the all-purpose flour for healthier muffins. 
• Add sprinkles or jimmies for fun!

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TIPS FOR THIS YUMMY RECIPE

• Be careful not to overmix the muffin batter or the muffins will come out flat and not as fluffy.
   
• Use sparkling sugar for extra sweetness and display. You do not have to use it! If using sparkling sugar, feel free to get creative with different colors. 
• Do not overbake the muffins and be sure to keep a close eye on them. All ovens are different. 
• Fresh ginger may be used in place of ground ginger.
• Serve these muffins for breakfast or brunch with milk, coffee, tea, juice, and more. 

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STORING LEFTOVERS

Store the leftover muffins in an airtight container at room temperature for up to one week. 

Freeze the muffins in a sealed freezer-safe bag in the freezer for up to four months. Thaw the muffins in the refrigerator overnight or defrost in the microwave before enjoying them.

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OTHER MUFFIN RECIPES TO TRY: 

• Pumpkin Swirl Muffins
• Mini Blueberry Lemon Muffins 
• Healthier Banana Nut Muffins
• Glazed Lemon Poppy Seed Muffins
• Chocolate Banana Muffins
• Almond Poppy Seed Muffins

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