This easy gingerbread muffin recipe yields amazing bakery-style results! They are quick and easy to make, perfect for your Christmas morning breakfast.
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 400°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.
Video
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.
Storage tips
Store the muffins in an airtight container on the counter for up to 2 days.These muffins freeze really well, too. 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.