Gingerbread Muffins

gingerbread muffins on a plate.

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4.3 from 3 reviews

These gingerbread muffins are soft, tender, and flavored with Christmas spices. They’re easy to make and perfect for a holiday breakfast or brunch.


  • 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, room temperature
  • 1 egg
  • 1 teaspoon vanilla
  • Confectioners sugar for sprinkling


  1. Set the oven temperature to 400°F. Line a muffin pan with paper liners or lightly spray the pan with cooking spray.
  2. In a large bowl, combine the flour, brown sugar, cinnamon, ground ginger, baking powder, baking soda, salt, and allspice. Set aside.
  3. In a separate medium bowl, combine the melted butter, molasses, vegetable oil, milk, egg, and vanilla.
  4. Add the wet ingredients to the dry ingredients and stir until well incorporated. Do not over-mix.
  5. Fill the cupcake liners ¾ full with the batter.
  6. Bake the muffins 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.
  7. 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.