Gingerbread Muffins
These gingerbread muffins are soft, tender, and flavored with Christmas spices. They’re easy to make and perfect for a holiday breakfast or brunch.
Yes, there are gingerbread cookies, but how about some gingerbread muffins? They’re the same, but different with a soft and tender crumb, delicious gingerbread spices, and a dusting of powdered sugar. It’s a wonderful Christmas muffin recipe to start the day – the holiday cheer is baked right in.
Ingredients
- All-purpose flour
- Brown sugar
- Ground cinnamon
- Ground ginger
- Baking powder
- Baking soda
- Salt
- Ground allspice or you can use ground cloves
- Melted butter
- Molasses
- Canola or vegetable oil
- Whole milk
- Egg
- Vanilla
- Confectioners’ sugar
How to Make Them
☑️ Make the Batter
In a large bowl, whisk the flour, brown sugar, cinnamon, ground ginger, baking powder, baking soda, salt, and allspice. Set the dry ingredients aside.
In a separate medium bowl, mix the melted butter, molasses, oil, milk, egg, and vanilla.
Add the wet ingredients to the dry ingredients and stir until combined. Do not over-mix. Fill the paper liners 3/4 full with the batter.
☑️ Bake the Muffins
Bake the muffins for 10 minutes at 400°F. After 10 minutes, reduce the heat to 350°F and bake them for an additional 8-10 minutes or until a toothpick inserted into the center of the muffin comes out clean.
☑️ Cool
Remove the muffins from the oven and cool them on a wire rack. Once they are cool, dust the tops with powdered sugar.
☑️ Storage
Store them in an airtight container at room temperature or in the fridge. Or you can freeze them for up to two months. if you freeze them, wait to add the powdered sugar topping until they are thawed.
More Christmas Breakfast Recipes
Gingerbread Muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 1/4 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/2 cup butter (melted and cooled to room temperature)
- 1/4 cup molasses
- 1/2 cup canola or vegetable oil
- 1/3 cup whole milk (at room temperature)
- 1 large egg
- 1 teaspoon vanilla extract
- powdered sugar for sprinkling
Instructions
- Set the oven temperature to 400°F. Line a muffin pan with paper liners or lightly spray the pan with cooking spray.
- In a large bowl, combine 2 cups flour, 1/2 cup brown sugar, 1 1/4 teaspoon cinnamon, 1 teaspoon ground ginger, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon allspice. Set aside.
- In a separate medium bowl, combine the melted butter, 1/4 cup molasses, 1/2 cup vegetable oil, 1/4 cup milk, 1 egg, and 1 teaspoon vanilla.
- Add the wet ingredients to the dry ingredients and stir until well incorporated. Do not over-mix. Fill the cupcake liners ¾ full with the batter.
- Bake the muffins for 10 minutes. After 10 minutes, reduce the heat to 350°F and bake for an additional 8 to 10 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Remove the muffins from the oven and let them cool on a cooling rack. Sprinkle with confectioners sugar and serve warm or at room temperature.
Nutrition Estimate
You can’t beat the flavor of gingerbread during the holidays and these muffins are a great way to get your fix first thing in the morning! I hope you love them.
Happy baking,
This post was updated from the archives. It was first published in December 2015.
Thanks, Agness!
The weather is starting to feel more Christmas-y now 🙂 Hope you guys have a great holiday! 🙂
Soooo yummy!Need more! 😉
I am so sorry but there was a typo in the recipe – the amount of molasses should be 1/4 cup. Even with this amount, the muffins aren’t super sweet, but they are a lot less bitter.