Go Back

Gingerbread Muffins

Gingerbread muffins bake up soft and tender with warm ginger, cinnamon, and molasses in every bite. The batter comes together by hand and bakes until the tops spring back and a toothpick comes out clean or with a few moist crumbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Cooling 5 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 0.5 cup unsalted butter melted and cooled slightly
  • 0.5 cup light brown sugar packed
  • 0.5 cup unsulphured molasses
  • 1 egg large
  • 0.5 cup whole milk

Equipment

  • 1 standard 12-cup muffin pan

Method
 

  1. Heat the oven to 375°F.
  2. Grease a standard 12-cup muffin pan.
  3. Whisk the all-purpose flour, baking soda, baking powder, ground ginger, ground cinnamon, ground cloves, and salt together in a medium bowl.
  4. Whisk the melted and slightly cooled unsalted butter with the packed light brown sugar in a large bowl.
  5. Whisk in the unsulphured molasses, large egg, and whole milk until combined.
  6. Add the dry ingredients to the wet ingredients and stir just until no dry flour remains.
  7. Divide the batter evenly among the muffin cups.
  8. Bake for 18–22 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the muffins in the pan for 5 minutes.
  10. Transfer the muffins to a wire rack.

Notes

For tender muffins, stir the batter just until no dry flour remains. Store covered in the refrigerator for up to 3 days; freeze for up to 3 months. For a dairy-free variation, use plant-based milk and vegan butter.