These gingerbread muffins capture the warm, spiced essence of the holidays in a perfectly portioned breakfast treat. Made from scratch with dark molasses and a blend of cozy spices, they fill your kitchen with an unforgettable aroma. Ready in under 40 minutes, they’re an ideal make-ahead option for festive mornings or a wholesome holiday snack.

I first developed this recipe during a chilly December when I craved the deep, comforting flavors of my grandmother’s gingerbread cake, but in a quicker, more portable form. The rich scent of ginger and molasses baking never fails to transport me back to those cozy winter mornings. I often bake a double batch to share; they pair wonderfully with a mug of tea or alongside a slice of my favorite cranberry orange bread for a holiday brunch spread. For dessert, they’re delightful with a dollop of whipped cream, much like my classic pumpkin pie.

What You’ll Need for Perfect Gingerbread Muffins

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Gingerbread Muffins

Make moist gingerbread muffins with warm spices in 40 minutes. Perfect holiday breakfast with molasses, cinnamon, and ginger. Easy homemade recipe.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

5 minutes mins

Total Time 45 minutes mins

Course Breakfast

Cuisine American

Servings 12 muffins

Calories 245 kcal

Equipment

• mixing bowl
• whisk
• electric mixer
• muffin pan
• oven
• wire rack
• measuring cups
• measuring spoons
• knife

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp fine sea salt

Wet Ingredients

• 1/2 cup unsalted butter softened (1 stick)
• 1/2 cup light brown sugar packed
• 1 large egg at room temperature
• 1/2 cup dark molasses
• 1/2 cup whole milk at room temperature
• 1 tsp vanilla extract
• 2 tbsp turbinado sugar for topping (optional)

Instructions

 

• Preheat your oven to 400 degrees Fahrenheit. Line a standard 12-cup muffin pan with paper liners or grease each cup thoroughly with non-stick spray or butter to prevent sticking.
• In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and fine sea salt until well combined and no lumps remain. Set aside.
• In a separate medium bowl, using an electric mixer, cream together the softened unsalted butter and packed light brown sugar on medium speed until the mixture is light and fluffy, usually about 2 to 3 minutes. Beat in the large egg until it is fully incorporated, then stir in the dark molasses and vanilla extract until the mixture is smooth and evenly colored.
• Gradually add the dry ingredient mixture to the wet ingredients, alternating with the room temperature whole milk. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix the batter; a few small lumps are perfectly acceptable.
• Divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full. If desired, sprinkle the tops of the muffins with turbinado sugar before baking for a pleasant crunchy texture and sparkle.
• Bake for 18 to 22 minutes, or until the muffins are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The muffins should feel springy to the touch when gently pressed.
• Allow the gingerbread muffins to cool in the muffin pan for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.

Keyword gingerbread muffins, holiday breakfast, molasses

Make These Gingerbread Muffins Your Own

• Add Mix-Ins: Fold in ½ cup of raisins, chopped crystallized ginger, or even chocolate chips for a delightful surprise.
• Create a Glaze: Drizzle with a simple powdered sugar and milk glaze or a citrusy lemon icing after they cool.
• Make Mini Muffins: Perfect for parties! Simply reduce the baking time to about 10-12 minutes.

My Pro Tips for Perfect Muffins

• Room Temperature Ingredients: Using room temperature eggs, milk, and butter ensures a smooth, evenly mixed batter that rises properly.
• Don’t Overmix: Mix the batter just until the ingredients are combined; a few lumps are fine and prevent tough muffins.
• Test for Doneness: The muffins are done when a toothpick comes out clean and the tops spring back when lightly touched.
• Cool Properly: Let them cool in the pan for just 5 minutes to set before moving to a wire rack, much like you would with my popular banana bread.

How to Store Your Gingerbread Muffins

• Store: Keep cooled muffins in an airtight container at room temperature for up to 3 days to maintain their moisture.
• Freeze: These gingerbread muffins freeze beautifully. Wrap them individually and store in a freezer bag for up to 3 months.
• Reheat: Warm frozen or room-temperature muffins in a 300°F oven for 10 minutes, or in the microwave for 15-20 seconds.
• Make-Ahead Tip: The batter can be mixed, covered, and refrigerated overnight for freshly baked muffins in the morning.

Frequently Asked Questions

More Holiday Baking Favorites

• Pumpkin Muffins
• Apple Muffin
• Pecan Pie Muffins
• Pumpkin Chocolate Chip Cupcakes
• Chocolate Chip Cookies
• Best Fall Cake

Bake a Batch of Gingerbread Muffins Today

With their moist, tender crumb and warming holiday spices, these gingerbread muffins are sure to become a cherished seasonal tradition. They are incredibly simple to make and fill your home with the most wonderful aroma. I hope this recipe brings as much joy to your kitchen as it has to mine.