Gingerbread Muffins Recipe

Introduction

Gingerbread muffins are a delightful treat that capture the warm, spicy flavors of the holiday season. With a moist crumb and a hint of molasses sweetness, these muffins make a perfect breakfast or cozy snack anytime you crave a bit of comfort in a bite.

Ingredients

• 2 ½ cups all-purpose flour
• ½ teaspoon kosher salt
• 1 ½ teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ cup unsalted butter (melted)
• ¼ cup neutral oil
• 2 teaspoons vanilla
• ¾ cup molasses*
• ½ cup light brown sugar (packed)
• 1 large egg (room temperature)
• 1 cup sour cream (room temperature)
• ¼ cup coarse sugar

Instructions

1. Step 1: Preheat the oven to 425℉ and grease or line a 12-cup muffin tin with paper liners.
2. Step 2: In a large mixing bowl, whisk together the flour, salt, baking soda, cinnamon, ginger, and cloves. Set aside.
3. Step 3: In another bowl, whisk melted butter, oil, vanilla, molasses, and brown sugar until combined. Add the egg and sour cream, then whisk again until smooth.
4. Step 4: Add the wet ingredients to the dry ingredients and gently fold until just combined. The batter will be thick—avoid overmixing.
5. Step 5: Divide the batter evenly among the muffin cups, filling them completely. Sprinkle the coarse sugar generously on top, if using. Bake at 425℉ for 5 minutes.
6. Step 6: Reduce the oven temperature to 350℉ without removing the muffins and bake for another 14–15 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
7. Step 7: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• Use full-fat sour cream for the best texture and moisture.
• Substitute molasses with dark corn syrup or honey for a different sweetness level.
• Add chopped crystallized ginger or nuts for extra texture and flavor.
• For a lighter spice flavor, reduce the cloves to ¼ teaspoon or omit entirely.

Storage

Store gingerbread muffins in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to a week or freeze for up to 3 months. Reheat muffins in a microwave for 15–20 seconds or warm in a 300℉ oven for 5–7 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins dairy-free?

Yes, substitute the sour cream with a dairy-free alternative like coconut yogurt or a mix of plant-based yogurt and a splash of lemon juice, and use a dairy-free butter or oil.

Why do I need to preheat the oven to 425℉ then lower it?

The initial high heat helps the muffins rise quickly and develop a slightly crisp top, then lowering the temperature allows them to bake through evenly without burning.

Gingerbread Muffins Recipe

Print Recipe

★★★★★

4.6 from 149 reviews

These Gingerbread Muffins are warmly spiced, moist, and perfect for the holiday season or any cozy day. Featuring a blend of cinnamon, ginger, and cloves with rich molasses and sour cream for tenderness, they’re quick to prepare and bake to golden perfection with a delightful coarse sugar topping for extra texture and sweetness.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups all-purpose flour
• ½ teaspoon kosher salt
• 1 ½ teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves

Wet Ingredients

• ¼ cup unsalted butter (melted)
• ¼ cup neutral oil
• 2 teaspoons vanilla
• ¾ cup molasses
• ½ cup light brown sugar (packed)
• 1 large egg (room temperature)
• 1 cup sour cream (room temperature)

Topping

• ¼ cup coarse sugar

Instructions

1. Preheat and prepare the muffin tin: Set your oven to 425°F (220°C). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking and ease muffin removal.
2. Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, kosher salt, baking soda, ground cinnamon, ground ginger, and ground cloves. Whisk together well to evenly distribute the spices throughout the flour mixture. Set aside.
3. Combine wet ingredients: In another mixing bowl, whisk together the melted unsalted butter, neutral oil, vanilla extract, molasses, and packed light brown sugar until smooth. Then add the large egg and sour cream, continuing to whisk until the mixture is well combined and smooth.
4. Mix wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the batter together using a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be thick.
5. Fill muffin cups and add topping: Divide the batter evenly among the 12 muffin cups, filling each all the way to the top. Sprinkle a generous amount of coarse sugar over each muffin for a crunchy sweet topping.
6. Bake the muffins: Place the muffin tin in the oven and bake at 425°F for 5 minutes to get an initial rise and crust formation. Then reduce the oven temperature to 350°F (175°C) without removing the muffins and continue baking for an additional 14 to 15 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs, but no wet batter.
7. Cool: Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

• Molasses is a key ingredient giving these muffins their characteristic deep flavor and color; do not substitute with regular syrup.
• Ensure the egg and sour cream are at room temperature to help the batter mix evenly.
• Avoid overmixing the batter to keep muffins tender and avoid toughness.
• The coarse sugar topping adds texture and sparkle to the muffins’ crowns, but you can omit it if desired.
• These muffins keep well at room temperature for up to 2 days or refrigerated for up to a week. Freeze for longer storage.

Keywords: gingerbread muffins, holiday muffins, molasses muffins, spiced muffins, moist muffins