Go Back
Classic Gingerbread Muffins Recipe

Classic Gingerbread Muffins

When the leaves start to turn golden and the air becomes crisp, there’s nothing quite like the warm, inviting aroma of freshly baked gingerbread muffins wafting through your home. These Classic Gingerbread Muffins are not just a treat; they are a celebration of the season, blending the rich flavors of molasses and spices into a moist and delightful muffin.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Classic Gingerbread Muffins
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 2 large eggs
  • 0.5 cup molasses
  • 0.5 cup milk
  • 1 tsp vanilla extract

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons
  • Toothpick

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line your muffin tin with paper liners or grease it with non-stick spray.
  3. Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
  4. Step 4: In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
  5. Step 5: Add the eggs one at a time, mixing well after each addition.
  6. Step 6: Stir in the molasses, milk, and vanilla extract until well combined.
  7. Step 7: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  8. Step 8: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  9. Step 9: Bake for 18-20 minutes, checking for doneness with a toothpick.
  10. Step 10: Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack.

Notes

Store your muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months.