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A batch of freshly baked gingerbread muffins topped with sugar crystals resting on a cooling rack. In the background, there are decorative, holiday-themed wooden trees and a red, house-shaped ornament.
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5 from 1 vote

Gingerbread Muffins

These gingerbread muffins capture all the warm, spicy goodness of traditional gingerbread in a convenient, grab-and-go breakfast treat that's perfect for busy holiday mornings or afternoon coffee breaks.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Bread, Breakfast
Cuisine: American
Diet: Low Fat
Servings: 12 muffins
Author: Melissa Griffiths

Ingredients

  • 1 1/4 cup buttermilk
  • 1 large egg
  • 1/2 cup molasses
  • 1/4 cup light oil such as vegetable, avocado, etc.
  • 2 1/2 cups all-purpose flour
  • 3/4 cup brown sugar
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup turbinado sugar or sparkling sugar for the muffin tops

Instructions

  • Preheat the oven to 350°F. Grease a 12-cup muffin tin well (I think shortening is best for greasing tins) or line the tin with paper liners.
  • In a medium sized bowl or a large glass measuring cup, add the buttermilk, egg, molasses, and oil. Whisk to combine well and set aside.
  • In a large bowl add the flour, brown sugar, ginger, cinnamon, cloves, baking powder, baking soda, and salt. Whisk to combine.
  • Make a well in the center of the dry ingredients. Add the wet ingredients to the well and stir to combine.
  • Divide the batter evenly among the prepared muffin cups; they will be quite full.
  • Sprinkle the sparkling sugar evenly over the top of the muffin batter in the tins.
  • Bake for 25-30 minutes until the centers of the muffins are set and a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool for 5-10 minutes in the pan before removing to a wire rack to finish cooling.
  • Serve warm or at room temperature.

Notes

  • If you don't want really big muffins you could dived the muffins into 18 or so muffin cups and cook them for around 20 minutes.
  • You don't have to add the sparkling sugar to the tops, but it makes them looks so pretty and adds a nice texture.
  • Be sure to grease your muffin tin very well if not using paper liners. I have found shortening to be the best to grease pans with. It seems to help things not stick the best.
  • These store great and can be served warm or at room temperature. You can store them at room temperature for 3 days or in the freezer for much longer. 

Nutrition

Serving: 1 of 12 servings | Calories: 251kcal | Carbohydrates: 46g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 197mg | Potassium: 297mg | Fiber: 1g | Sugar: 25g | Vitamin A: 65IU | Vitamin C: 0.01mg | Calcium: 99mg | Iron: 2mg

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