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Freshly baked gingerbread muffins topped with frosting and spices

Gingerbread Muffins

Deliciously spiced gingerbread muffins that are perfect for holiday gatherings, providing a warm and cozy treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 0.75 cup brown sugar, packed
  • 0.5 cup unsulfured molasses Use organic if possible.
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 0.5 cup buttermilk (or milk with 1 teaspoon vinegar to sour) Alternative for buttermilk.
For the Topping
  • 0.25 cup granulated sugar
  • 0.5 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, spices (ginger, cinnamon, nutmeg, cloves), and salt until well combined.
  3. In another bowl, mix the brown sugar, molasses, and vegetable oil until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the buttermilk until everything is just combined.
  4. Gradually fold the wet ingredients into the dry mixture, being careful not to overmix. The batter should be slightly lumpy.
  5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  6. For the topping, mix the granulated sugar and cinnamon in a small bowl, then sprinkle it generously over each muffin.
Baking
  1. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. They should be lightly golden brown on top.
  2. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Tips for success: Don't overmix the batter, consider adding chocolate chips, chopped nuts, or raisins for extra flavor, and for a dairy-free version, substitute buttermilk with plant-based milk mixed with vinegar. Store leftovers in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge. Muffins can also be frozen for up to 3 months.