Gingerbread Muffins Recipe (Soft, Spiced & Perfect for the Holidays)
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Nothing warms the kitchen like a batch of soft, warmly spiced gingerbread muffins. These cozy muffins are packed with molasses, cinnamon, and ginger—giving you all the nostalgic holiday flavors in a perfectly fluffy bite. They’re quick to make, freezer-friendly, and absolutely irresistible with a simple sweet glaze on top. 🎄✨
🛠 Equipment Needed
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Mixing bowls
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Whisk
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Measuring cups and spoons
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Muffin pan (24-count or two 12-count pans)
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Paper liners
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Cooling rack
🧁 Ingredients for Gingerbread Muffins
Dry Ingredients
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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2 teaspoons ground ginger
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2 teaspoons cinnamon
Wet Ingredients
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2 eggs, beaten
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1/2 cup vegetable oil
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1/4 cup molasses
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1/4 cup plain Greek yogurt
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1/4 cup packed brown sugar
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1/4 cup granulated sugar
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2 teaspoons vanilla extract
🥣 Frosting Ingredients
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1 cup powdered sugar
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2 tablespoons milk (more or less for desired consistency)
🧁 How to Make Gingerbread Muffins
Step 1: Prepare the Dry Ingredients
In a medium mixing bowl, combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon. Stir and set aside.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the beaten eggs, vegetable oil, molasses, Greek yogurt, brown sugar, granulated sugar, and vanilla extract until smooth.
Step 3: Combine Wet & Dry Mixtures
Slowly add the dry ingredient mixture to the wet ingredients. Mix until just combined—avoid overmixing so the muffins stay tender.
Step 4: Fill the Muffin Pan
Line a 24-count muffin tin with paper liners. Fill each cup about 2/3 full with batter.
Step 5: Bake
Bake at 350°F for 25–30 minutes, or until the tops spring back lightly when touched. Cool in the pan for a few minutes, then transfer muffins to a rack to cool completely.
🎨 Make the Simple Glaze
In a small bowl, mix powdered sugar and milk until smooth, adjusting milk for your preferred thickness.
Drizzle the glaze over the cooled muffins using a spoon. Add more or less glaze depending on your preference.
🌟 Expert Tips for Gingerbread Muffins
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Use room-temperature ingredients for the fluffiest texture.
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A little extra molasses adds deeper flavor—just reduce the oil slightly.
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Don’t overmix the batter; that can make muffins dense.
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Want bigger bakery-style domes? Start baking at 400°F for 5 minutes, then reduce heat to 350°F.
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Add-ins like chocolate chips, candied ginger, or dried cranberries make fun variations.
🍽 What to Serve With Gingerbread Muffins
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Warm holiday coffee or latte
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Hot cocoa with whipped cream
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Maple sausage breakfast skillet
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Fresh fruit platter
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Scrambled eggs or breakfast casserole
🧊 How to Store Gingerbread Muffins
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Room Temperature: Store in an airtight container for 3–4 days.
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Refrigerator: Up to 1 week.
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Freezer: Freeze unfrosted muffins up to 3 months. Thaw and glaze before serving.
❓ Frequently Asked Questions
Can I substitute the Greek yogurt?
Yes! Sour cream works beautifully and keeps the muffins moist.
Can I make mini gingerbread muffins?
Absolutely—bake at 350°F for 10–12 minutes.
Can these be frosted with cream cheese icing?
Yes! Cream cheese frosting pairs wonderfully with the warm spices.
How do I prevent muffins from getting dry?
Avoid overbaking. Start checking at the 23-minute mark.
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Gingerbread Muffins Recipe (Soft, Spiced & Perfect for the Holidays)
Equipment
- Mixing bowls
- Whisk
- measuring cups and spoons
- Muffin pan 24-count or two 12-count pans
- Paper liners
- Cooling Rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
Wet Ingredients
- 2 eggs beaten
- 1/2 cup vegetable oil
- 1/4 cup molasses
- 1/4 cup plain Greek yogurt
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
Frosting Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk more or less for desired consistency
Instructions
- In a medium mixing bowl, combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon. Stir and set aside.
- In a large bowl, whisk together the beaten eggs, vegetable oil, molasses, Greek yogurt, brown sugar, granulated sugar, and vanilla extract until smooth.
- Slowly add the dry ingredient mixture to the wet ingredients. Mix until just combined—avoid overmixing so the muffins stay tender.
- Line a 24-count muffin tin with paper liners. Fill each cup about 2/3 full with batter.
- Bake at 350°F for 25–30 minutes, or until the tops spring back lightly when touched. Cool in the pan for a few minutes, then transfer muffins to a rack to cool completely.
🎨 Make the Simple Glaze
- In a small bowl, mix powdered sugar and milk until smooth, adjusting milk for your preferred thickness.
- Drizzle the glaze over the cooled muffins using a spoon. Add more or less glaze depending on your preference.