Gingerbread Muffins
There’s something special about the smell of gingerbread wafting through the house on a crisp winter morning. These Gingerbread Muffins have become a holiday tradition in my family, a warm and cozy treat that always brings smiles to our faces. I remember the first time I made them; I was looking for a quick but festive recipe to surprise the kids before school. The aroma of spices, combined with the sweetness of molasses, made our entire house smell like a holiday bakery!
What I love most about these muffins is how easy they are to whip up, even on busy mornings. In less than an hour, you can have a dozen flavorful, moist muffins that are perfect for breakfast, a quick snack, or even dessert. My children love helping me in the kitchen, taking turns measuring flour and sneaking tastes of the batter. Seeing their excited faces and hearing them call these “the best muffins ever” is what makes baking truly special. While I know every home baker has their favorite gingerbread recipe, I genuinely think this one stands out for its simplicity and richness. It’s the perfect balance of spicy and sweet, with a soft texture that’s simply irresistible. I’m confident this recipe will become a staple in your home too!
Questions I Often Get Asked About This Recipe:
Can I use butter instead of vegetable oil?
Yes, melted butter works well as a substitute, but the muffins may have a slightly richer taste. If you prefer the fluffier texture, stick to vegetable oil.
Is it okay to use blackstrap molasses?
Blackstrap molasses is more robust and less sweet. I recommend using regular molasses for a balanced flavor unless you prefer a darker, more intense muffin.
Can I make these muffins gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it’s a one-to-one replacement for best results.
How should I store leftover muffins?
Keep them in an airtight container at room temperature for up to three days, or freeze for up to a month. To reheat, simply microwave for 10-15 seconds.
What You Need to Make Gingerbread Muffins:
Ingredients:
½ cup vegetable oil
¼ cup sugar
¼ cup brown sugar
1 cup molasses
1 egg
3 cups flour
½ tsp baking soda
1 tsp cinnamon
1 tsp ginger
½ tsp salt
1 cup water
Equipment:
Muffin tin
Mixing bowls
Whisk
Measuring cups and spoons
How to Make It:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, combine vegetable oil, sugar, brown sugar, molasses, and egg. Whisk until well blended.
In a separate bowl, sift together flour, baking soda, cinnamon, ginger, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the water. Mix until just combined, being careful not to overmix.
Scoop the batter into the prepared muffin tin, filling each liner about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Tips:
Don’t overmix the batter: This ensures the muffins stay light and fluffy.
Add a pinch of nutmeg or cloves for a more complex spice profile.
For an extra moist muffin, use buttermilk instead of water.
Top with a cream cheese glaze or a simple dusting of powdered sugar for a festive touch.
Use fresh spices: If your ground ginger or cinnamon has been sitting in the pantry for years, it’s time to replace them for maximum flavor.
Latest Reviews:
⭐⭐⭐⭐⭐ “These muffins are so easy to make and taste amazing! Perfect for a busy holiday morning.” — Jenny K.
⭐⭐⭐⭐ “I added a pinch of nutmeg, and it made them even better. My family loved them!” — Mark L.
⭐⭐⭐⭐⭐ “Moist and flavorful, just like the ones my grandma used to make. Highly recommend!” — Sarah B.
⭐⭐⭐⭐ “Good, but a bit too sweet for my taste. I’ll use less sugar next time.” — Amy T.
⭐⭐⭐⭐⭐ “These are perfect for meal prep! I freeze them, and they’re great for a quick breakfast.” — Linda M.
Printable Recipe:
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Gingerbread Muffins
Warm and cozy Gingerbread Muffins made with rich molasses, a hint of cinnamon, and ginger. Perfect for breakfast, a snack, or a festive dessert during the holiday season.
Ingredients
- ½ cup vegetable oil
- ¼ cup sugar
- ¼ cup brown sugar
- 1 cup molasses
- 1 egg
- 3 cups flour
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- ½ tsp salt
- 1 cup water
- Equipment:
- Muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, combine vegetable oil, sugar, brown sugar, molasses, and egg. Whisk until well blended.
- In a separate bowl, sift together flour, baking soda, cinnamon, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the water.
- Mix until just combined, being careful not to overmix.
- Scoop the batter into the prepared muffin tin, filling each liner about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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