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Classic Gingerbread Muffins Recipe

Classic Gingerbread Muffins

Are you ready to fill your kitchen with the warm, spicy aroma of freshly baked Classic Gingerbread Muffins? These delightful treats embody the essence of the holiday season with their rich flavors and cozy texture. Perfect for breakfast, an afternoon snack, or even a festive gathering, gingerbread muffins are a versatile addition to any menu.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour providing structure and texture
  • 1 tsp baking soda helps muffins rise
  • 1 tsp ground ginger gives signature flavor
  • 1 tsp ground cinnamon adds warmth and sweetness
  • 1/2 tsp ground nutmeg enhances flavor profile
  • 1/2 tsp salt balances sweetness
  • 1/2 cup unsalted butter softened for richness
  • 3/4 cup brown sugar packed for sweetness
  • 1/2 cup molasses key ingredient for flavor
  • 2 large eggs bind ingredients together
  • 1 cup buttermilk adds moisture and tang
  • 1 tsp vanilla extract enhances flavor

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. Step 2: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and salt.
  3. Step 3: In a large bowl, cream the softened butter and brown sugar until light and fluffy.
  4. Step 4: Add the molasses and mix until fully integrated.
  5. Step 5: Incorporate the eggs one at a time, mixing well after each addition.
  6. Step 6: Stir in the buttermilk and vanilla extract until just combined.
  7. Step 7: Gradually add the dry mixture to the wet ingredients, folding gently until just combined.
  8. Step 8: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  9. Step 9: Bake for 18-20 minutes, checking for doneness with a toothpick.
  10. Step 10: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for longer storage.