Moist Gingerbread Muffins Recipe: Keep Those Holiday Flavors Around Bread/Muffins Holidays Desserts

Fall, winter and anything pumpkin go hand in hand. Likewise, nothing screams cold weather months like the smell – and taste – of gingerbread. But there’s no reason to save these favorite seasonal flavors for one time of the year! We may have already rang in the new year, but we can still eat gingerbread!

Here’s an easy gingerbread muffin recipe that works year-round. The batter is quick to mix together and is the basic flour, baking powder and baking soda, but then brown sugar, cinnamon, ginger, cloves, vanilla and molasses join the party. The gingerbread muffins are baked to tender, moist perfection. The aroma in the house is intoxicating.

Serve these moist gingerbread muffins as a snack or for dessert. Let's make gingerbread a year-round thing!

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
•  2 teaspoons cinnamon
• 1 1/4 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/2 cup light or dark molasses (see Recipe Notes)
• 1/2 cup milk, at room temperature (see Recipe Notes)
• 1/2 cup (1 stick) butter, melted and cooled
• 2 eggs, at room temperature
• 2 teaspoons vanilla extract
• granulated sugar or powdered sugar, for sprinkling (optional)

Helpful Products

• Measuring Cups
• Measuring Spoons
• Whisk
• Rubber Spatula
• Mixing Bowl
• Nonstick Cooking Spray
• Airtight Containers
• Muffin Tins
• Baking Liners

Recipe Notes

• I used sorghum molasses in this recipe. 

• Instead of milk, I used buttermilk, which adds a little twang to the muffins.

• Store the gingerbread muffins in an airtight container on the counter.

Here’s how to make it: 

1. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves.
2. In a separate bowl, whisk together molasses, milk, melted butter, eggs and vanilla. Add wet ingredients to dry ingredients and stir until just combined.
3. Divide batter into 12 muffin cups that are lined with baking liners or sprayed with nonstick cooking spray. Sprinkle with optional coarse sugar.
4. Bake in a preheated 400-degree F oven for 8 minutes. Leave muffins in oven and reduce the heat to 350 degrees. Bake for an additional 8 to 10 minutes or until toothpick inserted in the center comes out mostly clean. Remove to a wire rack to cool. Dust with powered sugar, if desired. Store in an airtight container.

Nutrition Facts Per Serving

Calories: 274

Total Fat: 6.9g

Saturated Fat: 3.2g

Cholesterol: 71mg

Sodium: 1223mg

Total Carbohydrate: 43.6g

Dietary Fiber: 3.9g

Total Sugars: 9.3g

Protein: 5.7g

Vitamin D: 8mcg

Calcium: 797mg

Iron: 4mg

Potassium: 2011mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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