Dessert

Gingerbread Muffins Recipe

ByNaomi Fletcher November 5, 2025November 5, 2025

Introduction

These gingerbread muffins are packed with warm, spicy flavors like ginger, cinnamon, and nutmeg. Moist and tender, they bring the cozy taste of gingerbread into an easy-to-make breakfast or snack option. Enjoy them fresh with your morning coffee or as a delightful treat any time of day.

A round white plate holds seven brown muffins arranged in a circle with one muffin in the center. Each muffin has a textured, slightly cracked top sprinkled lightly with white sugar crystals. The muffin wrappers are silver and pleated, rising to cradle the golden-brown muffins. The plate is on a white marbled surface, with soft warm yellow lights and a beige cloth blurred in the background creating a cozy mood. A small pinecone is visible in the corner of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup molasses
1 egg
3/4 cup milk

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
Step 2: In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, baking soda, and salt until well combined.
Step 3: In a large bowl, beat the softened butter and brown sugar together until creamy and smooth.
Step 4: Add the molasses, egg, and milk to the butter mixture, and mix until fully incorporated.
Step 5: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
Step 6: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Step 7: Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra texture, stir in 1/2 cup chopped nuts or raisins before baking.
Use apple cider instead of milk for a subtle fruity twist and deeper flavor.
For a dairy-free version, substitute butter with coconut oil and use a plant-based milk.
Add a pinch of cloves or allspice for an even spicier gingerbread flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to one week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving to restore their moist texture.

How to Serve

Seven brown muffins with a soft, slightly cracked top, each sprinkled lightly with white sugar crystals, sit closely together on a round white plate. Each muffin is in a white paper liner with dark brown vertical stripes. The plate rests on a white marbled surface. In the background, there is a soft, blurred beige cloth and small out-of-focus warm yellow lights, giving a cozy feeling. A small pine cone is partially visible on the right side of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or another binding agent for the best texture.

Can I prepare the batter in advance?

It’s best to bake the muffins soon after mixing for optimal rise and texture. However, you can prepare the batter a few hours ahead and keep it refrigerated, then bake following the instructions.