Your New Favorite Holiday Hug in a Muffin Tin

Is there any scent more instantly, magically comforting than gingerbread? That warm, spicy, deeply sweet aroma that wraps around you the second it hits the air? It’s the smell of laughter in a crowded kitchen, of cozy sweaters, and of pure, unadulterated holiday joy. But let’s be real, between gift shopping, decking the halls, and general life chaos, rolling out and cutting intricate gingerbread men isn’t always in the cards. That’s exactly why I created these Gingerbread Muffins.

Think of them as all the soul-warming flavor of your favorite holiday cookie, but in a super soft, incredibly moist, and blissfully easy muffin form. They’re the ultimate hack for getting that festive fix without the fuss. In less time than it takes to watch your favorite holiday special, you can have a dozen of these gorgeous, domed muffins cooling on your counter, filling your entire home with that unmistakable “it’s the most wonderful time of the year” fragrance. Whether you’re whipping up a special breakfast for a snow day, need a show-stopping addition to your brunch spread, or just deserve a cozy snack with your afternoon coffee, these muffins are your answer. So, tie on your favorite apron, friend—we’re about to make some magic.

The Gingerbread That Built a Family Tradition

My love affair with gingerbread started not in a fancy bakery, but at my Grandma Mae’s flour-dusted kitchen table. Every December, she’d pull out her big, worn-out ceramic mixing bowl—the one with the little blue flowers chipped around the rim—and the ritual would begin. She never used a mixer; it was always a wooden spoon and what she called her “good, strong arms.”

I was her official Molasses Pourer, a job I took with the utmost seriousness. She’d hold the big, sticky jar, and I’d pour that dark, glossy river into the well of flour, my small hands gripping the jar tightly. I remember how she’d let me taste a tiny bit off the spoon, my face scrunching up at the intense, bitter-sweetness before it melted into warmth. “That’s the heart of it, Isla,” she’d say with a wink. “It’s strong at first, but it makes everything else sing.” We’d bake batch after batch of her famous gingerbread men, but my favorite part was always scraping the bowl clean and eating the raw dough. This muffin recipe is my love letter to those afternoons—it captures that exact same deep, molasses-rich, warmly spiced flavor, but in a form that’s ready to enjoy in a fraction of the time. It’s the taste of my core holiday memory, simplified for our beautifully busy modern lives.

Gingerbread Muffins

Author: islamerrick
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Gingerbread Muffins are warmly spiced, moist, and fluffy treats perfect for cozy winter mornings. Flavored with molasses, cinnamon, ginger, and cloves, they bring classic holiday aromas and comforting flavor in every bite.

Ingredients

Scale

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 cup brown sugar
1/2 cup unsulphured molasses
2/3 cup milk (or buttermilk)
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease lightly.
In a large bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
In another bowl, whisk together brown sugar, molasses, milk, oil, eggs, and vanilla until smooth.
Pour wet ingredients into dry ingredients and stir until just combined—do not overmix.
Divide batter evenly among muffin cups, filling about 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Add a simple glaze or sprinkle with powdered sugar for a festive finish.
Chopped crystallized ginger or nuts can be mixed in for extra texture.
Substitute part of the milk with orange juice for a citrus twist.
For extra moisture, add 1/4 cup applesauce or Greek yogurt to the batter.
Great for holiday gifting or make-ahead breakfasts.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 14g
Sodium: 180mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: gingerbread muffins, holiday muffins, molasses muffins, spiced muffins, Christmas baking

Gathering Your Flavor Power Players

Here’s everything you’ll need to create these little wonders. I’ve included some of my favorite chef insights and swaps to make this recipe work for you, no matter what’s in your pantry!

250g All-Purpose Flour: The trusty foundation of our muffin. Using a kitchen scale for this is my #1 pro-tip for perfect, consistent results every single time. If you don’t have one, fluff your flour with a spoon, spoon it into your measuring cup, and level it off—don’t scoop directly from the bag!
100g Granulated Sugar & 50g Brown Sugar (packed): We’re using a dynamic duo! The white sugar gives structure and sweetness, while the brown sugar brings a touch of molasses and moisture, thanks to its higher moisture content. It’s a little trick for an even more tender crumb.
1 tsp Baking Soda: Our magical rising agent. It’s going to react with the acidic molasses to give these muffins their beautiful, domed tops and airy texture.
The Spice Squad (1 tsp Ginger, 1 tsp Cinnamon, ¼ tsp Cloves, ¼ tsp Nutmeg): This is the symphony of warmth! The ginger provides that signature zing, cinnamon adds cozy depth, and the cloves and nutmeg are the background singers that make the whole flavor profile complex and irresistible. Feel free to add a pinch of black pepper for a subtle, grown-up kick!
120ml Molasses: The star of the show! This is where the deep, robust, almost bitter-sweet flavor comes from. I prefer unsulphured molasses for a cleaner taste. Chef’s Insight: To make the molasses pour out easily, give your measuring cup a quick spritz of cooking spray first. It will slide right out!
120ml Milk: Whole milk will give you the richest flavor, but any milk you have on hand—even a non-dairy alternative like oat or almond milk—works perfectly here.
80ml Vegetable Oil: Oil keeps these muffins incredibly moist and tender long after they’ve cooled, much more so than butter would. I use a neutral oil like canola or grapeseed.
1 Large Egg: Our binder, bringing everything together and adding structure. Make sure it’s at room temperature to ensure it incorporates smoothly into the batter.
1 tsp Vanilla Extract: The flavor enhancer. It might seem odd in a gingerbread recipe, but a little vanilla rounds out all the sharp edges of the spices and molasses, creating a perfectly balanced bite.

Let’s Bake: The Step-by-Step Flavor Wave

Ready to create some kitchen magic? Follow these steps, and you’ll be a gingerbread muffin pro in no time. I’ve packed this section with all my favorite little hacks to guarantee your success!

Preheat & Prep: First things first, get that oven preheating to a toasty 175°C (350°F). This ensures the muffins get an instant hit of heat for the perfect rise. While it’s warming up, line your 12-cup muffin tin with paper liners. I’m a sucker for festive holiday patterns, but plain ones work just as well! If you’re going liner-free, a light greasing with butter or baking spray will do the trick. Chef’s Hack: For extra-easy cleanup and to prevent any sticking, give the top of the muffin tin a quick wipe with a paper towel. No more scrubbing baked-on batter later!
Whisk the Dry Goods: Grab a large mixing bowl—give yourself plenty of room to work! Add your flour, both sugars, baking soda, salt, and all those gorgeous spices. Now, take a whisk and give it a really good, 30-second whisking. Why? We’re not just mixing; we’re aerating the flour and making sure the baking soda and spices are perfectly distributed throughout. No one wants a bite with a clump of baking soda! This little step is the secret to an even texture and consistent flavor in every single muffin.
Combine the Wet Team: In a separate, medium-sized bowl, it’s time for the wet ingredients. Add your molasses (remember the cooking spray trick!), milk, oil, egg, and vanilla extract. Whisk it all together until you have a smooth, homogenous, dark and lovely liquid. It should smell incredible already! Chef’s Hack: If your molasses is super thick and stubborn, you can gently warm the jar in a bowl of warm water for a few minutes to loosen it up.
The Grand Merge: Here comes the most crucial part: combining wet and dry. Make a well in the center of your dry ingredients and pour the wet mixture in. Now, with a sturdy spatula or a wooden spoon, gently fold everything together. I’m serious about the gentle part! Stop stirring the second the last streaks of flour disappear. A few small lumps are totally fine—I promise! Overmixing is the enemy of tender muffins, as it develops the gluten in the flour and can lead to a tough, dense crumb. We want light and fluffy!
Fill ‘Er Up: Using a spoon or a cookie scoop (my personal favorite for less mess), divide the batter evenly among the 12 muffin cups. You’re aiming for about ¾ full. This is the perfect amount to allow for a beautiful, bakery-style dome without any messy overflow. If you want to get precise, a #16 cookie scoop or a ¼ cup measure is perfect.
Bake to Perfection: Slide the muffin tin into your preheated oven and let the magic happen for 18-20 minutes. Don’t open the oven door before the 15-minute mark! You’ll let out precious heat and risk your muffins sinking. They’re done when the tops are springy to the touch and a toothpick inserted into the center of a muffin comes out clean, maybe with a crumb or two, but no wet batter.
The Cool Down: You’ve done it! Now, exercise just a little more patience. Let the muffins cool in the hot tin for 5 minutes. This allows them to set up and makes them much easier to remove. After 5 minutes, carefully transfer them to a wire rack to cool completely. This stops the cooking process and prevents the bottoms from getting steamy and soggy.

How to Serve These Spiced Gems

Okay, the hardest part is over—resisting eating one straight from the pan! These muffins are absolutely divine all on their own, still slightly warm from the oven. But if you want to take them to the next level, here are my favorite ways to serve them. For a simple breakfast, just grab and go. For a decadent dessert, warm a muffin slightly and slather it with salted butter or a dollop of vanilla bean whipped cream. If you’re feeling extra festive, a simple drizzle of lemon or orange glaze (just mix powdered sugar with a little citrus juice) cuts through the richness beautifully. Pile them high on a rustic wooden board at your next holiday brunch and watch them disappear!

Ride Your Own Flavor Wave: Fun Variations!

Once you’ve mastered the classic, feel free to get creative! Here are a few of my favorite twists:

Lemon-Gingerbread: Add the zest of one lemon to the wet ingredients for a bright, sunny zing that complements the spices perfectly.
Gingerbread Molasses Muffins with Streusel: Mix ¼ cup flour, ¼ cup brown sugar, 2 tbsp cold cubed butter, and a pinch of cinnamon with your fingers until crumbly. Sprinkle generously on top before baking for a crunchy, sweet topping.
Dairy-Free Delight: Easily make these dairy-free by using your favorite plant-based milk. Oat milk is my top choice for its creaminess!
Chocolate Chip Gingerbread: Fold in ¾ cup of semi-sweet or dark chocolate chips into the batter at the end. The melty chocolate with the spice is a match made in heaven.
Whole Wheat Boost: Substitute half of the all-purpose flour with whole wheat flour for a heartier, nuttier muffin with a bit of extra fiber.

Isla’s Chef Notes & Kitchen Confessions

This recipe has been a living, evolving thing in my kitchen for years. The first time I made them, I got a little overzealous with the cloves (a full teaspoon—yikes!) and they were… intense. Let’s just say my family still teases me about the “Spice Bomb” batch of 2018. So learn from my mistakes: cloves are powerful, and a little goes a very long way!

Over time, I’ve found that these muffins actually taste even better on the second day. The flavors have more time to meld and settle, making them even more complex and delicious. They keep beautifully in an airtight container at room temperature for 3 days, or you can freeze them for up to 3 months. I like to freeze a batch in a single layer on a baking sheet, then toss them all into a freezer bag. That way, I can pull out one muffin at a time for a instant holiday treat whenever the craving hits. It’s my little secret for having festive goodies on hand all season long without any stress.

Your Gingerbread Muffin Questions, Answered!

I’ve gotten so many wonderful questions about this recipe over the years. Here are the answers to the most common ones to help you bake with confidence!

Q: My muffins turned out dense and didn’t rise much. What happened?A: The most common culprit here is overmixing the batter. Remember, fold just until combined! Another possibility is old baking soda. Baking soda loses its potency over time. To test it, sprinkle a little into some vinegar or lemon juice. If it doesn’t bubble vigorously, it’s time for a new box.
Q: Can I make these into gingerbread loaf instead?A: Absolutely! Pour the batter into a greased and parchment-lined 9×5 inch loaf pan. You’ll need to bake it longer, usually 45-55 minutes, at the same temperature. Just keep an eye on it and test with a toothpick for doneness.
Q: My molasses is really thick and hard to measure. Any tips?A: This is a classic kitchen struggle! As mentioned, a spritz of cooking spray in your measuring cup works wonders. You can also lightly grease your spoon or spatula. Alternatively, gently warm the closed jar in a bowl of warm water for 5-10 minutes to thin it out.
Q: Can I use all brown sugar instead of a mix of white and brown?A: You can, but the texture and flavor will change slightly. Using all brown sugar will make the muffins even more moist and give them a stronger caramel/molasses flavor, which can be delicious! The texture might be a bit denser. I’d recommend trying the mix first, then experimenting!

Nutritional Information (Per Muffin)

Please note: These values are estimates based on the ingredients used and may vary depending on your specific brands and measurements.

Calories: 215
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 20mg
Sodium: 160mg
Carbohydrates: 35g
Sugars: 18g
Fiber: 1g
Protein: 2.5g

Bring the spirit of the holidays straight to your kitchen with these comforting Gingerbread Muffins. They’re everything you love about Christmas—warm, aromatic, and irresistibly moist. Whether you bake them for breakfast, gifting, or just to fill your home with cozy scents, they’re guaranteed to spread cheer with every bite.