Moist Gingerbread Muffins Recipe (Easy & Spiced!)

Is there any flavor more synonymous with cozy winter mornings and holiday cheer than gingerbread? The warmth of ginger, cinnamon, and molasses baking in the oven is enough to make anyone feel festive. But you don’t have to wait for Christmas to enjoy this classic flavor.

These Gingerbread Muffins are the perfect way to bring a little spiced comfort into your everyday routine. They are incredibly moist, deeply flavorful thanks to rich molasses and dark brown sugar, and topped with a delightful crunch of demerara sugar. Best of all, they come together in minutes without a mixer! Whether for a quick breakfast or an afternoon snack with tea, these muffins are sure to become a new favorite.

Ingredients

This recipe uses pantry staples and plenty of warm spices to create a rich, flavorful muffin.

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Timing

These muffins are quick to mix and bake, meaning you can have fresh, warm muffins ready in under an hour.

• Preparation Time: 15 minutes
• Cooking Time: 20-25 minutes
• Total Time: Approximately 40 minutes

Step-by-Step Instructions

Follow these simple steps to create perfectly domed, spiced muffins.

Step 1: Preheat and Prep

Preheat your oven to 180°C / 350°F / Gas Mark 4. Line a standard 12-cup muffin tin with paper liners or grease generously with non-stick cooking spray.

Step 2: Whisk Dry Ingredients

In a medium mixing bowl, whisk together the flour, ground ginger, ground cinnamon, baking powder, baking soda, and salt. Whisking ensures the spices and leavening agents are evenly distributed throughout the flour. Set this bowl aside.

Step 3: Mix Wet Ingredients

In a separate, larger bowl, whisk together the oil and soft light brown sugar until combined. Add the molasses and the egg, whisking until smooth. Finally, pour in the buttermilk and whisk again until everything is well combined and uniform.

• Actionable Tip: Use a liquid measuring cup sprayed with a little oil to measure the molasses—it will slide right out without sticking!

Step 4: Combine and Scoop

Pour the dry flour mixture into the bowl with the wet ingredients. Using a spatula or wooden spoon, stir the two together just until combined.

• Actionable Tip: Do not overmix! Stop stirring as soon as you no longer see streaks of flour. A few lumps are fine. Overmixing will lead to tough, dense muffins.

Step 5: Fill and Top

Using a large ice cream scoop or spoon, divide the batter equally among the 12 muffin cups. The cups will be quite full. Generously sprinkle the tops of each muffin with the demerara sugar. This creates a wonderful crunchy texture on the muffin top.

Step 6: Bake to Golden Perfection

Place the tin in the preheated oven and bake for 20 to 25 minutes. The muffins are done when they have risen well, are golden brown, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 7: Cool and Enjoy

Remove the muffins from the oven. Let them cool in the tin for about 5 minutes, then gently tip them out onto a wire rack to cool completely.

Nutritional Information

Nutritional information is an estimate per muffin.

• Calories: Approx. 250-280 kcal
• Protein: 5 g
• Carbohydrates: 45 g
• Fat: 8 g
• Sugar: 20 g (plus topping)

Healthier Alternatives

While delicious as is, you can make a few adjustments for a healthier profile:

• Whole Wheat Flour: Substitute up to half of the plain flour with whole wheat flour for added fiber. The texture will be slightly denser.
• Reduce Sugar: You can slightly reduce the brown sugar in the batter, though the molasses provides essential moisture and flavor that shouldn’t be cut.
• Oil Swap: Replace the vegetable oil with melted coconut oil or even applesauce for a lower-fat version, though the texture may change slightly.
• Dairy-Free: Use a plant-based buttermilk substitute (soy milk mixed with 1 tbsp lemon juice or vinegar) to make these dairy-free.

Serving Suggestions

These Gingerbread Muffins are versatile and perfect for various occasions.

• Festive Breakfast: Serve warm on Christmas morning with a pat of salted butter.
• Afternoon Tea: They pair beautifully with a hot cup of chai tea or coffee.
• Gift Giving: Place them in a festive box or bag for a thoughtful homemade holiday gift.
• Dessert: Warm a muffin slightly and serve with a dollop of whipped cream or a scoop of vanilla ice cream for a simple dessert.

Common Mistakes to Avoid

For the fluffiest muffins, avoid these common pitfalls:

• Overmixing: This is the #1 mistake. Mix wet and dry ingredients only until just combined.
• Old Leavening: Ensure your baking powder and soda are fresh, or the muffins won’t rise properly.
• Overbaking: Check the muffins at the 20-minute mark to prevent them from drying out.
• Cold Ingredients: Using room temperature egg and buttermilk helps the batter emulsify better for a softer crumb.

Storing Tips

These muffins stay moist for days thanks to the molasses!

• Room Temperature: Store completely cooled muffins in an airtight container at room temperature for up to 3-4 days.
• Freezing: These muffins freeze beautifully. Wrap individual muffins in plastic wrap and place them in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave.

Conclusion

These Gingerbread Muffins are the ultimate easy bake for the holiday season or any time you crave that warm, spiced flavor. With a tender, moist crumb and a crunchy sugar top, they offer the perfect balance of textures and flavors. Plus, they’re so simple to make, you can whip up a batch whenever the mood strikes!

Ready to fill your home with the scent of gingerbread? Give this recipe a try and let us know what you think in the comments below! Don’t forget to rate the recipe and subscribe for more easy and delicious baking ideas.

FAQs

Q1: Can I use black treacle instead of molasses?

Yes, black treacle is very similar to molasses and can be used as a direct substitute in this recipe. It will give a similarly rich, dark flavor.

Q2: Can I add mix-ins?

Absolutely! A handful of raisins, chopped pecans, or even white chocolate chips would be a delicious addition. Fold them in gently at the very end of mixing.

Q3: What if I don’t have buttermilk?

You can easily make a substitute! Add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill to the 1 ⅓ cup line with regular milk. Let it sit for 5-10 minutes until it curdles slightly.

Q4: Can I make mini muffins?

Yes, this batter works for mini muffins too. You will need to reduce the baking time to approximately 10-12 minutes. Keep an eye on them!

Moist Gingerbread Muffins Recipe (Easy & Spiced!)

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• Author: Evelyn Marcella Rivera
• Total Time: 40 minutes
• Yield: 12 Muffins 1x
• Diet: Vegetarian

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Description

These Gingerbread Muffins are the perfect way to bring a little spiced comfort into your everyday routine. They are incredibly moist, deeply flavorful thanks to rich molasses and dark brown sugar, and topped with a delightful crunch of demerara sugar. Best of all, they come together in minutes without a mixer!

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Ingredients

Units MUS Scale 1x2x3x

• 350g (2 1/2 cups) Plain Flour (All-Purpose), spooned & leveled
• 2 tsp Ground Ginger
• 2 tsp Ground Cinnamon
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 tsp Salt
• 60ml (1/4 cup) Vegetable Oil
• 135g (2/3 cup packed) Soft Light Brown Sugar
• 120ml (1/2 cup) Molasses
• 1 Large Free Range Egg
• 320ml (1 1/3 cups) Buttermilk
• 2 TBS Demerara Sugar, for topping

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Instructions

1. Preheat and Prep: Preheat your oven to 180°C / 350°F / Gas Mark 4. Line a standard 12-cup muffin tin with paper liners or grease generously.

2. Whisk Dry Ingredients: In a medium mixing bowl, whisk together the flour, ground ginger, ground cinnamon, baking powder, baking soda, and salt. Set aside.

3. Mix Wet Ingredients: In a separate, larger bowl, whisk together the vegetable oil and brown sugar. Add the molasses and egg, whisking until smooth. Finally, pour in the buttermilk and whisk until well combined.

4. Combine: Pour the dry flour mixture into the wet ingredients. Stir with a spatula just until combined. Do not overmix; a few lumps are fine.

5. Fill and Top: Divide the batter equally among the 12 muffin cups (they will be quite full). Generously sprinkle the tops with demerara sugar.

6. Bake: Bake for 20 to 25 minutes. They are done when risen, golden brown, and a toothpick inserted into the center comes out clean.

7. Cool: Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Molasses Tip: Use a liquid measuring cup sprayed with a little oil to measure the molasses—it will slide right out without sticking!
• Texture: Stop stirring as soon as you no longer see streaks of flour. Overmixing will lead to tough, dense muffins.
• Crunchy Top: Don’t skip the demerara sugar on top; it adds a bakery-style crunch that contrasts perfectly with the soft muffin.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snack, Bakery
• Method: Baking
• Cuisine: American / British

Nutrition

• Serving Size: 1 muffin
• Calories: 265 kcal
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 15 mg