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Gingerbread Muffins
4.8 from 18 votes

Gingerbread Muffins

Sweetened with molasses and brown sugar, and packed with warm spices, these simple gingerbread muffins are perfect for the winter season!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 14 muffins
Calories: 155 kcal
Course: Dessert, Breakfast, Brunch
Cuisine: American

Ingredients

  • 6 tablespoons unsalted butter melted, 85 grams
  • 2 egg large
  • ⅓ cup buttermilk 80 ml
  • ½ cup molasses 120 ml
  • ½ cup light brown sugar 100 grams, packed
  • 1 teaspoon vanilla extract pure
  • 1 ⅓ cups all-purpose flour 180 grams
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon cloves ground
  • ⅛ teaspoon black pepper ground
  • 3 tablespoons crystallized ginger chopped
  • 1 teaspoon confectioners’ sugar (optional)

Instructions

    Cup of Yum
  1. Preheat the oven to 325°F (165°C). Divide 14 paper muffin liners evenly between 2 standard muffins pans.
  2. In a large bowl, whisk together the melted butter and the eggs. Add the buttermilk, molasses, brown sugar, and vanilla and whisk until smooth.
  3. In another large bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, allspice, cloves, and black pepper. Stir in the chopped crystallized ginger.
  4. Add the flour mixture to the butter mixture and use a rubber spatula to carefully fold together until just combined. Be careful not to overmix, or your muffins will be tough. The batter should still have a couple of streaks of flour.
  5. Divide the batter equally among the prepared muffin pans. Because these muffins have a lot of moisture, they are prone to collapsing a bit in the center. To prevent this, do not fill the muffin wells more than two-thirds full and do not open the oven to rotate the pans during baking.
  6. Bake for 18 to 22 minutes or until a wooden toothpick or skewer inserted into the center comes out clean with only a few dry crumbs clinging to it (as opposed to wet batter).
  7. Remove the muffins from the oven and let cool in the pan for 5 to 10 minutes. Carefully lift the muffins from the pan and transfer them to a wire rack to cool a little more.
  8. Dust the tops with confectioners’ sugar just before serving, if desired.

Notes

  • If you don't have buttermilk you could substitute plain yogurt, sour cream, or regular milk mixed with a teaspoon of lemon juice instead.
  • If you have a little extra batter or choose to make 12 muffins instead of 14, use the extra batter to make pancakes.
  • Adapted from Muffins & Biscuits

Nutrition Information

Serving 1muffin Calories 155kcal (8%) Carbohydrates 23g (8%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 3g (15%) Monounsaturated Fat 1g (5%) Cholesterol 40mg (13%) Sodium 155mg (6%) Potassium 24mg (1%) Sugar 8g (16%)

Nutrition Facts

Serving: 14 muffins

Amount Per Serving

Calories 155

% Daily Value*

Serving 1muffin
Calories 155kcal 8%
Carbohydrates 23g 8%
Protein 2g 4%
Fat 6g 9%
Saturated Fat 3g 15%
Monounsaturated Fat 1g 5%
Cholesterol 40mg 13%
Sodium 155mg 6%
Potassium 24mg 1%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.