This easy gingerbread muffin recipe yields amazing bakery-style results! They are quick and easy to make, perfect for your Christmas morning breakfast.
I love me a good holiday baking recipe, and I absolutely adore gingerbread. There’s just something about that spice mix that says Christmas to me – which is also why I love to give my homemade Gingerbread Spice Mix to friends and neighbors.
You can use the spice mix for these muffins. You can also use a store-bought mix, or just add the spices I recommend in the recipe below.
Either way, they come out big, soft and with those bakery-style domes – and with just the right amount of gingerbread spice to celebrate the season.
Please note: I changed this recipe on 12/12/2020. If you want the original recipe posted in 2014 (made healthier), print it here.
Ingredients you’ll need
Here is an overview of the ingredients in the recipe (great to use as a visual grocery list at the store!). Scroll down to the recipe at the bottom for quantities.
Ingredient notes
- Brown sugar: I use dark brown sugar in this recipe for the added depth of flavor. Feel free to use light brown if that’s all you have.
- Molasses: I go for dark unsulphured molasses here. You can use light molasses depending on your preference and availability, the taste will be a little different. Please do not use blackstrap molasses, they are bitter and not intended for this type of sweet baking.
- Gingerbread spices: Either use store-bought, homemade or use 1 ¼ teaspoons ground cinnamon, 1 ¼ teaspoons ground ginger, ¼ teaspoon ground allspice and ¼ teaspoon ground cloves.
- Crystallized ginger: I love adding this to the muffins, but it’s entirely optional. I usually make half the batch without for the kids, because the ginger is too peppery for them.
- Coarse sugar: I use this for sprinkling on top of the muffins for a nice finish, since I prefer not to glaze my gingerbread muffins. Feel free to do so if you’d like, for me they are more than sweet enough thanks to the molasses and brown sugar in the recipe.
How to make gingerbread muffins
Start by combing the dry ingredients thoroughly in a large bowl (1). I use a whisk for this to make sure the spices and baking powder/soda are evenly distributed.
Combine all of the wet ingredients in a separate bowl and whisk until smooth (2).
Next, pour the wet ingredients into the bowl with the dry ingredients. Fold them together with a spatula JUST until combined (3) – lumps are totally fine. Do not use a whisk for this, or your muffins will be dense!
If you’re adding the crystallized ginger, fold it into the batter now (4).
Evenly divide the batter between 12 muffin cups. This is super easy with a large cookie scoop. Sprinkle on the coarse sugar (5).
You’ll want to fill the muffin cups almost to the top to get that bakery-style dome, but do not fill them all the way to the top or they’ll spill over.
If you have too much batter for 12 muffins, just stack 2 liners together and fill them with the remaining muffin batter. It can bake on the baking tray next to the muffin pan.
How to bake muffins
Now for the baking, I take a couple of extra steps here.
First, I heat the oven to 425°F. Yes, that’s crazy high for a muffin, but hear me out: Right before you put the muffins in the oven, reduce the heat to 400°F. It will be at 425°F still, but it will go down as the muffins bake. You’ll want that extra heat right in the beginning, to help the muffins form those beautiful bakery-style domes.
Then, 8 minutes into baking, reduce the heat to 360°F. Do not open the oven to do this! Just dial down the temperature.
Now you’ll let the muffins finish baking for 15-20 minutes. In my oven, they need around 18 minutes until they’re done. Watch them closely, they burn easily once they’re overbaked thanks to the high molasses content.
Follow this baking pattern, and you’ll be rewarded with the perfect bakery-style, domed muffins.
Recipe tips
- Mixing: Do not overmix the batter! You want it to be lumpy and just barely combined, otherwise the muffins come out flat and dense.
- Spillage: If you’re concerned about the muffin batter spilling over, place the muffin pan on a lined baking sheet rather than on a baking rack. That way, you’ll catch any drips without dirtying your oven.
- Cooling: I recommend letting the muffins cool in the pan for 5-10 minutes. Then, remove them to a wire rack to cool completely. If you leave them in the muffin pan, they will start “sweating” and may turn a little dense.
Storage tips
Store the muffins in an airtight container on the counter for up to 2 days.
Freezer instructions
These muffins freeze really well. Place the cooled muffins in freezer bags and label with the name and use-by date. Freeze for up to 3 months.
To defrost, remove from the freezer bag and set on a wire rack on the counter. Allow to defrost a few hours. Warm in the microwave, if you like.
More gingerbread treats
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Please note: I changed this recipe on 12/12/2020. If you want the original recipe posted in 2014 (made healthier), print it here.
Big & Soft Gingerbread Muffins
Recipe details
Ingredients
Dry ingredients:
- 2 ½ cups flour
- 1 tablespoon Gingerbread spice mix (see notes for individual spices)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet ingredients:
- ½ cup milk
- ½ cup light brown sugar packed
- ½ cup molasses
- ⅓ cup oil
- 2 large eggs
- 1 teaspoon vanilla extract
To finish (optional):
- ⅓ cup crystallized ginger roughly chopped
- 1 tablespoon coarse sugar
Instructions
- Heat oven to 425°F. Line a 12 cup muffin pan with muffin liners (spray with cooking spray as well if liners aren't non-stick).
- Whisk dry ingredients in a large bowl until combined.
- Whisk wet ingredients in a separate bowl or measuring jug until smooth.
- Pour wet into dry ingredients and fold together JUST until combined – do not overmix, lumps are fine. Fold in crystallized ginger, if using.
- Evenly divide batter between prepared muffin cups (cups should be almost full, but do not fill right to the top or they may spill). Sprinkle with coarse brown sugar.
- Reduce oven temperature to 200°F. Bake muffins for 6 minutes. Without opening the oven, reduce oven temperature to 360°F and finish baking until muffins are done, about 15-20 minutes.
- Cool muffins in the pan for 5-10 minutes, then remove to a wire rack to cool completely.
Notes
Ingredient notes
- Brown sugar: I use dark brown sugar in this recipe for the added depth of flavor. Feel free to use light brown if that’s all you have.
- Molasses: I go for dark unsulphured molasses here. You can use light molasses depending on your preference and availability, the taste will be a little different. Please do not use blackstrap molasses, they are bitter and not intended for this type of sweet baking.
- Gingerbread spices: Either use store-bought, homemade or use 1 ¼ teaspoons ground cinnamon, 1 ¼ teaspoons ground ginger, ¼ teaspoon ground allspice and ¼ teaspoon ground cloves.
- Crystallized ginger: I love adding this to the muffins, but it’s entirely optional. I usually make half the batch without for the kids, because the ginger is too peppery for them.
- Coarse sugar: I use this for sprinkling on top of the muffins for a nice finish, since I prefer not to glaze my gingerbread muffins. Feel free to do so if you’d like, for me they are more than sweet enough thanks to the molasses and brown sugar in the recipe.
Recipe tips
- Mixing: Do not overmix the batter! You want it to be lumpy and just barely combined, otherwise the muffins come out flat and dense.
- Spillage: If you’re concerned about the muffin batter spilling over, place the muffin pan on a lined baking sheet rather than on a baking rack. That way, you’ll catch any drips without dirtying your oven.
- Cooling: I recommend letting the muffins cool in the pan for 5-10 minutes. Then, remove them to a wire rack to cool completely. If you leave them in the muffin pan, they will start “sweating” and may turn a little dense.
Mary says
just made them and pulled them out of the oven..OMG can’t believe how amazing they look did not add the crystallized ginger did not have that on hand. They take great my kind of muffin not all that sugary taste..love love….thank you:)
Nora says
I’m so glad, Mary!
Lindsey says
I swapped flours to make these gluten free and they still turned out delicious! I have a daughter that’s gluten intolerant, so I substituted equal amounts of buckwheat (which has no gluten) for whole wheat flour and a gluten free blend (Namaste brand) for the all purpose. I left out the brown sugar, after reading about the time you forgot it, to see if we could live with a little less sugar. They were devoured by my 14 year old twins. I made the first batch less than a week ago and have a double batch in the oven now. THANK YOU for such a great recipe!!!
Nora says
Aaah this makes me so incredibly happy to hear, Lindsey! Thank you so much for sharing your experience with the recipe, I’m very happy your kids love these and how awesome is it that you turned them gluten free?!
Jess @ Flying on Jess Fuel says
Oh my gosh, I LOVE crystallized ginger! Although golden raisins sound good too. These sound awesome, love gingerbread!
Nora says
Ha, I can NEVER make up my mind 🙂 Thanks for stopping by Jess!
Natalie @ Tastes Lovely says
Could this gingerbread muffins be any more beautiful? They look perfect! So great for Christmas time. Really pretty pictures too Nora : )
Nora says
Thank you so, so much Natalie!
Sarah @ Savoring Spoon says
Healthy and delicious are the best kind of desserts! I have some wheat flour sitting in my kitchen but have yet to break it out – this muffin recipe is changing my mind!
Nora says
They really are! You should whip out that bag of flour… 😉
Annie @ ciaochowbambina says
I love how homey and cozy looking your photos are…love the recipe!
Nora says
Thank you so much Annie!
Shinee says
Oh my gosh, these muffins are gorgeous! Lovely color, crust and dome! I love the simple method as well.
Nora says
Thank you so much Shinee! Simple is always best 🙂
Gayle @ Pumpkin 'N Spice says
These muffins are absolutely gorgeous, Nora! I love the triple ginger flavor in these cuties! And even better that they’re healthier! Pinned!
Nora says
Aww thanks so much Gayle!
Katie says
These gingerbread muffins look fabulous and your photos are beautiful. So glad I stopped by! Pinning 🙂
Nora says
Thank you so much Katie! And thanks for pinning 🙂
Cyndi @ My Kitchen Craze says
These look delicious and healthy to top it off. Count me in!! Love the pictures too. Gorgeous Nora, as always. 🙂 Pinned!
Nora says
Thank you so, so much Cyndi!!
Ashley | The Recipe Rebel says
These are incredibly beautiful! It’s nice to see some healthier holiday recipes! I’m totally guilty for just eating chocolate and baking all the time…. but I am going to have to get my butt in gear soon!
Nora says
Haha Ashley, yes! I think we’re all eagerly waiting by now 🙂
Alice @ Hip Foodie Mom says
Love these Triple Ginger Gingerbread Muffins and YES to crystallized ginger!! love!
Nora says
Yay, crystallized ginger rocks! Thanks Alice!
Sarah | Broma Bakery says
Oh I just LOVE crystalized ginger! And healthy muffins. Means I can just eat more of them…. 🙂
Nora says
Haha, my point exactly Sarah! 😀
Alyssa @ My Sequined Life says
Nora, I wish I had one of these muffins right now as I sip some coffee!! Love all the spice to them, and of course the fact that they’re lightened up! 🙂
Nora says
I wish I could send you one 🙂
Sarah@WholeandHeavenlyOven says
These muffins are seriously SO gorgeous, Nora! They remind me of snowy Saturday mornings with muffins and hot cocoa around the fireplace. Loving all the triple-ginger action going on too—you can never have too much ginger! Can’t wait to try these. 🙂 Pinned!
Nora says
Thank you SO much Sarah! And thanks for pinning 🙂