Go Back

Gingerbread Muffins

Warm, spicy, and perfectly moist, these Gingerbread Muffins are a cozy treat that evoke nostalgia and warmth—perfect for any chilly day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1 3/4 cups all-purpose flour I always prefer using King Arthur Flour for its consistency.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger Use fresh ginger for an added kick!
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened Always use room temperature for easy mixing.
  • 1/2 cup brown sugar Light or dark; both will work, but dark will add more depth.
  • 1/4 cup molasses I prefer Grandma's Unsulfured Molasses for its rich flavor.
  • 1 large egg
  • 1/2 cup milk Whole milk adds richness, but any type will do.
  • 1/2 teaspoon vanilla extract
Glaze Ingredients
  • 1 cup powdered sugar
  • 2-3 tablespoons milk Add more for a thinner glaze.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and nutmeg until well combined.
  3. In another bowl, cream the softened butter and brown sugar together until light and fluffy (about 2-3 minutes).
  4. Beat in the molasses, followed by the egg. Stir in the milk and vanilla until smooth.
  5. Gradually fold the dry ingredients into the wet mixture until just combined; be cautious not to overmix.
  6. Pour the batter into the muffin tins, filling each about two-thirds full.
  7. Bake for 18-20 minutes, until a toothpick inserted comes out clean.
  8. Allow to cool in the pan for about 5 minutes before transferring to a wire rack.
  9. In a small bowl, whisk together the powdered sugar and milk until desired consistency is reached. Drizzle over cooled muffins.

Notes

Store muffins in an air-tight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months. For fluffier muffins, measure flour correctly and avoid over-mixing.