Gingerbread Muffins

Gingerbread Muffins are warm, cozy, and filled with the perfect blend of molasses, cinnamon, and ginger. They bake up perfectly soft and fluffy with just the right amount of cozy spices in every bite. Perfect for holiday mornings, brunch, or as a festive snack.

Course Christmas, Muffins

Cuisine American

Keyword gingerbread muffins

Prep Time 20

Cook Time 20

Cooling Time 10

Total Time 50

Servings

Calories 160kcal

Author Jessica - Together as Family

Equipment

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt (I use fine sea salt)
¼ teaspoon ground nutmeg
4 tablespoons butter melted
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/4 cup molasses
2 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1/4 cup raw sugar

Instructions

Preheat the oven to 375℉. Line a muffin pan(s) with parchment paper muffin liners. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, and nutmeg.
2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon salt, ¼ teaspoon ground nutmeg
In a separate large mixing bowl, using an electric mixer or a stand mixer, beat the melted butter, light brown sugar, granulated sugar, and molasses until it is combined thoroughly.
4 tablespoons butter, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, 1/4 cup molasses
Add in the eggs, milk, and vanilla extract and beat on low speed just until combined.
2 large eggs, 1 cup whole milk, 1 teaspoon vanilla extract
Add in the dry ingredients (the flour mixture set aside from later) and beat on low speed just until combined and no flour streaks or pockets remain in the batter.
Scoop the muffin batter into the muffin cups. Sprinkle the raw sugar over top of each muffin.
^{*I use a 3 tablespoon cookie scoop to scoop the batter into the muffin cups. Each muffin cup should be about 3/4 of the way full, so almost to the top but not quite.}
1/4 cup raw sugar
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. You can also gently push on the top of the muffin and it should spring back.
Remove the muffins from the oven and place the pan on a cooling rack. Let them cool for 10 minutes or until you can safely handle them.
Remove the muffins from the pan and serve warm. Enjoy!

Nutrition