Gingerbread Muffins

Nothing says Christmas more than freshly baked gingerbread. I love any recipe that has that classic gingerbread flavor, just the smell of it reminds me of Christmas when I was younger. Growing up my mom and I would always make gingerbread houses and decorate them with our favorite candies. We would spend all evening decorating our houses and when we were finished I wouldn’t dare eat it! Instead I would display the house in the family room next to the Christmas tree for everyone to see. Although I never ate the completed gingerbread house, little pieces always seemed to go missing. It would start with a gum drop here or there and end up with half of the roof missing. The perpetrator? My brother! Although he would always deny slowly devouring my gingerbread house, we always knew who it was! 🙂 Just like the classic cookie, these molasses-spiced muffins are perfect for the holidays. If you love Gingerbread you will absolutely adore these.

One Year Ago: Toffee Squares 

Gingerbread Muffins

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  • 2 cups unbleached all-purpose flour (10 ounces)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 2 large eggs
  • 1 1/2 cups packed dark brown sugar (10 1/2 ounces)
  • 1 cup buttermilk
  • 8 tablespoons unsalted butter (1 stick), melted and cooled slightly
  • 2 tablespoons finely chopped crystalized ginger


  1. Preheat the oven to 375 degrees F. Line 12 muffin cups with muffin liners.
  2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and allspice until combined; set aside.
  3. In a large bowl, whisk together eggs, brown sugar, and buttermilk until combined. Add melted butter and whisk vigorously until thick and homogeneous. Whisk half of dry ingredients into wet ingredients until two begin to come together and then add remaining dry ingredients and crystalized ginger and stir with rubber spatula until just combined (do not overmix or the muffins will be tough).
  4. Divide batter equally among prepared muffin cups. Bake until golden and toothpick inserted into center of muffin comes out clean, 18 to 22 minutes, rotating pan from front to back halfway through baking time. Cool muffins in muffin tin on wire rack, 5 minutes. Remove muffins from tin and serve

Yields: 12 muffins

Source: adapted from Cook’s Illustrated, December 2006

Love that Gingerbread flavor? Check out a few of my favorites! 😀

Thick and Chewy Gingerbread Cookies 

Gingerbread Whoopie Pies                       


Orange Gingerbread Cookies                   

 Ginger Sandwich Cookies                         

Gingerbread Cupcakes                              

Chewy Ginger Cookies                                

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12 Responses to Gingerbread Muffins

  1. Wow, look at that. I always like slipping a little molasses in, not that you’d need it. Great roundup.

  2. Stefanie says:

    These look delicious!! Along with all the other goodies in your round up! And I’m like your brother… I would always pick off the little treats from the gingerbread houses. That was the best part of making them! 🙂

  3. ChgoJohn says:

    Great collection of ginger-flavored delights! So many of us, like your brother, thought we were so smart and crafty, stealing a bit of this or that when, all along, Mom knew exactly what was going on. Mama knows all!

  4. Love the story! Really like the ginger flavour so am off to check out some of the other posts now 🙂

  5. jennknee says:

    All things Ginger! You are singing my tune!!

  6. I think I just witnessed the most perfect looking muffin ever! ( Especially the one in the very last photo) How did you possibly bake this muffin to perfection, like that? I love the taste of gingerbread, and I bet these muffins are delish; but are they a sweet muffin as in gingerbread – sweet, or are they less sweet. Either way is fine by me … I was just curious! Also, Gingerbread Whoopie Pies sound absolutely scrumptious!!! I thought Pumpkin Whoopie Pies were “the bomb” (and they were at our last Thanksgiving dinner), but GINGERBREAD!!!!!!! … YUM!!! Thanks for featuring ginger! The orange gingerbread cookies sound really good too! As for gingersnaps, they are one of my father’s favorites. I am curious about the difference between the chewy ginger cookies and the gingersnaps, as the gingersnaps look soft in the picture, too. I will check the ingredients of both, as I am not as familiar with the chewy ginger cookies. I am looking for a good gingersnap recipe that won’t take my father’s teeth out when he bites down on them! LOL!!! He likes his ginersnaps somewhat hard and he dunks them if they are too hard, but I would like to make them less hard for him! Thanks!!!!

    • Christina says:

      I don’t think these muffins are too sweet…just the perfect balance of spicy, sweetness. I am so glad to hear that you enjoyed the pumpkin whoopie pies. The gingersnap cookies are very soft when you remove them from the oven but they firm up while cooling into a nice “snap” cookie. Not too soft and not too hard. If you give any of them a try I would love to hear how they turn out for you! 🙂

  7. Rach @ This Italian Family says:

    This recipe looks great! I love the flavor and scent of gingerbread!

  8. I love muffins and a gingerbread one would be such a lovely treat.. and I happen to have some crystalized ginger at home:)

  9. I’m going to roast a chicken tonight – what a wonderful dessert this would be afterwards! Not to mention with my coffee the next day…The perfect scent this time of year. Bookmarking this so I can be sure I have everything later today!

    And I want to dig in on the rest of your ginger collection, too. Another day…


  10. Great roundup. I love gingerbread but I have never had a muffin. I am excited to try these out – perfect for Christmas morning breakfast.

  11. Peggy says:

    These definitely are something I would like to take down for a quick breakfast treat!

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